Banoffee Pie

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Originally an English invention, this is a friend’s old family recipe and is a refreshing alternative to the usual call for sweetened condensed milk.

I didn’t have rum, so substituted Bailey’s Irish Cream instead. I made a shortbread crust ( though it would be just as nice with a short-crust pastry or biscuit crumb/melted butter base.



Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Servings 1 Pie


  • Prepared pastry or biscuit crumb/melted butter base
  • 3-6 ripe bananas (depending on size)
  • 30 g butter
  • 1/3 cup brown sugar
  • ¾ cup warm water
  • ¼ tsp salt
  • 3 Tbsp cornflour
  • 1 Tbsp golden syrup
  • ¼ cup cold water
  • ½ tsp vanilla
  • 1 tsp rum
  • 2 egg yolks


  • Prepare pastry or crumb shell.
  • Combine cornflour and cold water to a smooth paste.
  • Melt butter, add brown sugar. Cook slowly until it caramelizes, stirring all the time, a whisk is best for this.
  • Add mixed warm water, salt, and golden syrup. Boil until all sugar has dissolved.
  • Add cornflour mixture, stir until thickened.
  • Combine some of the above mixture with the egg yolks (¼ a cup or so) whisk. Then add back to the pot with the remaining mix.
  • Add vanilla and rum. Fold in sliced bananas. Pour into the pastry shell and cover with whipped cream, sifted cocoa and extra banana slices.
Keyword Banoffee Pie
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