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Banoffee pie

Banoffee pie

This banana-toffee confection was invented in East Sussex restaurant The Hungry Monk in 1972. We’ve added crème fraîche to the cream, pretzels to the crumb base and salt to the caramel for a salty-tangy take on a sweet classic.

Banoffee pie

Serves 10
Cooking Time Prep time 40 mins, cook 30 mins (plus chilling)
6   ripe bananas, thinly sliced
300 ml   pouring cream
400 gm   crème fraîche
Scraped seeds   of 1 vanilla bean
To serve:   shaved dark chocolate
Pretzel crumb base
240 gm   digestive biscuits, coarsely broken
90 gm   salted pretzels
75 gm   caster sugar
200 gm   butter, melted
Salted toffee
200 gm   caster sugar
80 gm   butter, coarsely chopped
125 ml   pouring cream


1 For pretzel crumb base, process biscuits, pretzels and sugar in a food processor until fine crumbs form, add butter, pulse to just combine, press into base and up sides of a 5cm-deep, 24cm-diameter pie dish and refrigerate until set.
2 Meanwhile, for salted toffee, stir sugar and 50ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter, cream and ½ tsp sea salt flakes (be careful as hot caramel will spit), stir until combined, then pour over crumb base and refrigerate until chilled.
3 Arrange banana on top of caramel and set aside. Whisk cream, crème fraîche and vanilla seeds in an electric mixer until firm peaks form. Spoon on top of banana, scatter with chocolate shavings and serve.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Drink Suggestion Rich, malty, sweet Rutherglen topaque (the fortified wine formerly known as tokay).

RECIPE Lisa Featherby PHOTOGRAPHY Chris Court STYLING Elodie Rambaud DRINK SUGGESTION Max Allen


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