Banoffi Pie

Makes 1 large pie or 6 small pies



  • 500 ml (280 g) Snowflake cake flour
  • 2 ml salt
  • 200 g cold butter
  • 15 ml castor sugar (optional)
  • 1 extra-large egg yolk
  • About 20 ml ice cold water
  • 5 ml fresh lemon juice
  • 360 g can Caramel Treat
  • 3 large bananas, sliced
  • 125 ml fresh cream
  • 30 ml castor sugar
  • 30 ml Frangellico liquer (optional)
  • Dark chocolate for grating


  1. Pastry: Sift flour and salt together.
  2. Cut butter into small pieces and rub into flour with fingertips until mixture resembles fine breadcrumbs.
  3. Whisk egg yolk, water and lemon juice together. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry (step 2 and 3 can be done in a food processor)
  4. Cover with plastic wrap and refrigerate for at least 30 minutes.
  5. Roll out pastry on a lightly floured surface to a thickness of about 3 mm. Line a greased 23 cm ovenproof pie dish with pastry, prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove greaseproof paper and beans and continue baking for 5 minutes until pastry is golden brown. Leave to cool.
  6. Filling: Spread caramel over base, arrange banana slices on top of caramel.
  7. Whip cream and sugar together unitl soft peak stage. Add liqueur and gently spread over bananas.
  8. Grate chocolate over cream and serve immediately.

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