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Banoffee Pie

Recipe from Baking with Wine, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 22 October 2026.

30 minutes to prep, 20 to cook. Banoffee Pie is a decadent dessert that layers a buttery biscuit crust, silky caramel made from homemade condensed milk, fresh banana slices, and fluffy whipped cream, finished with a dusting of grated chocolate. Its sweet, buttery, and slightly caramel‑rich flavors make it a perfect treat for celebrations or a relaxed evening with a glass of wine.

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Banoffee Pie by Baking with Wine, a frame from the YouTube video

Method

Crust

  1. Place the digestive biscuits in a zip‑lock bag and crush them until fine; melt 100 g of butter and mix with the biscuit crumbs until the mixture sticks together, then press into the base of a loose‑bottom tin and chill for 10–20 minutes.

Condensed milk

  1. Heat 1 L of whole milk in a large saucepan over medium heat until it boils, add ½ tsp baking soda, then stir in 200 g granulated sugar and continue stirring until the liquid thickens and turns a caramel colour; remove from heat.

Caramel

  1. Melt the remaining 100 g butter in a pan over low heat, add the prepared condensed milk and bring to a rapid boil for about one minute while stirring continuously; spread the hot caramel over the set biscuit base and refrigerate for 1 hour.

Topping

  1. Arrange the sliced bananas evenly over the chilled caramel layer, whip the 300 ml cream to a firm consistency and spread over the bananas, then grate chocolate over the top for garnish.

Serve

  1. Keep the pie refrigerated until ready to serve; slice and enjoy.

Tips while you cook

Chill crust before caramel
After pressing the biscuit‑butter mixture into the tin, chill it for 10–20 minutes before adding the caramel.
Set caramel layer
Spread the hot caramel over the chilled crust and refrigerate for 1 hour to firm up before topping.
Whip cream to firm consistency
Whip the 300 ml cream until firm before spreading it over the bananas for a stable topping.
Use a loose‑bottom tin
Press the crust into a loose‑bottom tin to allow easy release of the finished pie.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Baking with Wine’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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