Easy Chocolate Banoffee Pie Recipe

Last Friday, a few of the girls came over for dinner, and I wanted to finish the meal with something sweet—just a bit wintry, but not too heavy. It was one of those cool, drizzly evenings that calls for a little comfort without going overboard. This easy banoffee-style dessert turned out to be just the thing. I made it in a larger cake tin than the recipe called for, so the slices were on the smaller side—not too filling, just right after dinner.

It came together quickly, looked lovely on the table, and there were even a few slices left over for the next day. A simple, satisfying treat that I’ll definitely be making again.

How it Worked For Me

It couldn’t have been easier! Just mix the biscuit crumbs with butter and press into a cake tin. Cook the caramel banana filling on the stovetop, pour it over the base, and pop it in the oven. I baked mine for 18 minutes — a little more than the recipe said, probably because I used a slightly larger tin. Once it’s cooled, all that’s left is to add the toppings: dollops of whipped cream or crème fraîche, a few banana slices, and a sprinkle of dark chocolate. Very simple.

To decorate I whipped about 300ml of cream with a spoonful of icing sugar—just enough to turn it into a soft chantilly-style cream. I spooned that over the top, added a few banana slices, and for a change, I chopped some dark chocolate into little chunks for decoration rather than grating it. Looked rustic and a bit more generous somehow!

I served it that evening without refrigerating, and while it tasted lovely, the base was a bit soft. The next day, though, after it had been in the fridge overnight, the base was nice and firm and the whole dessert just held together better. So now I’d say—if you’ve got the time—chill it well before serving.

Nisha’s Handy Hint

Nisha also suggested drizzling a little caramel sauce over the top for that finishing touch, and I think that’s a brilliant idea for next time—either homemade or a good store-bought one will do the trick.

Recipe Card

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🍌🍫🍰✨⋆ ₊˚⊹♡𓍢 ✨ ♡🍌🍫🍰

Chocolate Banoffee Pie

Servings: 8–10
Prep Time: 20 mins
Cook Time: 10 mins
Difficulty: easy
Rating: ★★★★★
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A rich and simple dessert with a chocolate biscuit base, luscious banana caramel filling, and topped with whipped cream and chocolate.

𝗧𝗶𝗽: You can make this up to 5 days ahead. Keep chilled and add the fresh toppings just before serving for best results.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Annabel Langbein’s Essential

Ingredients

250g plain sweet biscuits
2 tbsp good-quality cocoa, sifted
130g butter, melted

90g butter, diced
½ cup soft brown sugar, packed
2 tbsp golden syrup
395g sweetened condensed milk
4 ripe bananas, mashed

Lightly whipped cream or crème fraîche
A few slices of just-ripe banana
Finely grated or shaved dark chocolate

Directions

Preheat the Oven: Set your oven to 180°C fanbake.
Make the Biscuit Base: Crush the biscuits finely using a food processor or rolling pin. Add sifted cocoa and melted butter. Mix until evenly combined. Press the mixture firmly into a 23–24cm tart tin, covering the base and 4cm up the sides. Chill while you prepare the filling.
Make the Caramel Banana Filling: Melt the butter in a saucepan. Add brown sugar and golden syrup. Stir over medium heat until bubbling. Add the condensed milk and cook on low for 4–5 minutes, stirring constantly to prevent burning. Remove from heat and stir through the mashed banana. Pour the filling over the biscuit base.
Bake: Bake for 10 minutes or until the filling is set and just lightly golden. Cool completely. If not serving immediately, refrigerate until needed (up to 5 days).
To Serve: Just before serving, top with a generous dollop of whipped cream or crème fraîche, banana slices, and finish with grated or shaved dark chocolate.