Banoffie Pie

Chuck Hughes’ Banoffee pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.

Easy, Moderate, Complex

Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Prep Time: 12 hours

Yield: 4 servings


  • 20 Oreo cookies
  • 1/4 cup butter, melted (60 ml)
  • 1 can of condensed milk (300 ml)
  • 2 ripe bananas, sliced
  • Juice of 1 lemon
  • 2 cups 35 % cream (500 ml)
  • 1/4 cup icing sugar (60 ml)
  • 2 tablespoons strong coffee (30 ml)


  1. Pre-heat the oven to 350 ˚F (180 ˚C).
  2. In a food processor, add the cookies and process until it becomes a crumb like mixture.  Add butter and process again.  Set aside.
  3. Meanwhile, take the condensed milk can and place it in an oven-proof stockpot filled with water.  DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 ½ hours.  Remove, let cool, open and set aside.
  4. In a bowl, mix the bananas with lemon juice.  Set aside.
  5. Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
  6. For Serving: using a round 4 inche mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the condensed milk (now toffee) and repeat the layers.  Remove the mold and garnish with a dollop of cream.