Individual banoffee pies

With fresh bananas, a sweet toffee filling and a crumbly biscuit base, this recipe for banoffee pies creates a delicious dessert that can be enjoyed all year round with friends and family

  • 20 mins preparation
  • 40 mins cooking
  • 24 hrs marinating
  • Serves 10
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Banoffee pies
  • 2 cup plain flour
  • 2 tablespoon caster sugar
  • 125 gram chilled butter, chopped
  • 1 egg yolk
  • 2 tablespoon chilled water
  • 300 millilitre thickened cream, whipped
  • 2 ripe bananas, peeled, sliced
  • 50 gram dark chocolate, grated
  • 395 gram can condensed milk
  • 100 gram butter, chopped
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt


Banoffee pies
  • 1
    In a food processor, pulse flour, sugar and butter until the mixture resembles fine breadcrumbs. Add yolk and water, then pulse to a dough.
  • 2
    Turn dough out on to a lightly floured surface. Knead gently until smooth. Shape into a flat disc, wrap in cling film and chill for 1 hour.
  • 3
    Lightly grease six 12cm tart pans. Preheat oven to moderate, 180°C. Preheat an oven tray.
  • 4
    Roll pastry out between 2 sheets of baking paper until 3mm thick. Cut out six 14cm circles. Ease into pans, trimming edges.
  • 5
    Place pans on hot oven tray and bake blind for 10 minutes. Remove paper and filling, then bake for a further 5 minutes. Cool.
  • 6
    In a saucepan, combine all the ingredients. Stir over low heat until sugar dissolves. Cook for 8-10 minutes, stirring, until thickened and golden. Pour into cooled cases and chill overnight.
  • 7
    Top each tart with whipped cream, sliced banana and grated dark chocolate to serve.


  • If you love banana, layer some extra slices over base of each tart case before covering with caramel.