Banoffee pie (with a pretzel crumb base)

Our salty-tangy take on a sweet classic.
Pie with a golden, crumbly base, topped with sliced bananas, cream and chocolate shavings, with a slice taken out of the pie.Chris Court
1H 10M

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


Pretzel crumb base
Salted toffee


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.

Drink Suggestion: Rich, malty, sweet Rutherglen topaque (the fortified wine formerly known as tokay). Drink suggestion by Max Allen.


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