Banoffee Pie

The story

Banoffee Pie carries the imprint of migration, trade and regional habit while remaining recognisable as a practical dish. It grew within Britain’s strong pudding, pastry and tea-table traditions, where inexpensive staples were transformed through baking, steaming, fruit and dairy. The appeal comes from biscuit or pastry base layered with banana, caramel and whipped cream. Its method turns familiar ingredients into something with a distinct regional character. The dish helps explain how people in British cooking share food, mark occasions and use local produce. It appears in homes, pubs, bakeries, sporting occasions, Sunday meals or seasonal celebrations, depending on the dish.

Ingredients

• Main ingredients
• 250 g digestive biscuitscrushed
• 120 g buttermelted
• 400 g dulce de leche
• 4 piece bananasripe, sliced
• 350 ml double cream
• 30 g dark chocolategrated

Method

1. Step 1

   Crush biscuits to fine crumbs with a few small pieces for texture. Mix with melted butter.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Press firmly into a 23 cm loose-bottomed tin, including a 2 cm rim. Chill for 30 minutes.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Spread caramel evenly over the cold base. Slice bananas 5 mm thick and arrange in overlapping layers.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Whip cream to soft peaks: it should hold a curve but not look grainy. Spoon over without crushing the bananas.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Finish with grated chocolate and chill for at least 2 hours. Slice with a hot, dry knife.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.