Mary Berry Banoffee Pie – Silky, Sweet, and Shockingly Simple

I remember the first time I made Banoffee Pie. I thought, “How hard can it be? It’s just bananas and caramel, right?” Oh, sweet summer child. The base crumbled like dry sand, the bananas turned an unappetising grey, and I used a squirty cream that collapsed faster than my willpower in a bakery. But I kept at it—because when this pie works, it’s downright magic.

Mary Berry’s take is classic and straightforward, but I’ve tested (and fixed) a few fussy bits to make it sturdier, silkier, and properly indulgent without tipping into cloying. If you’ve ever ended up with a soggy bottom or a sloppy top, let me show you how I fixed that.

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Why This One Works So Well

• The biscuit base is sturdy but tender. I upped the butter slightly and chilled it hard so it slices cleanly without turning to rubble.
• Store-bought caramel, but treated right. You can absolutely use dulce de leche—just don’t skip the extra chill time or it slithers out.
• Bananas go on after chilling the caramel. This stops the fruit from sinking and going slimy.
• Soft peaks for cream, always. Stiff cream looks good for five minutes, then cracks. Keep it plush and pillowy.

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INGREDIENTS + WHY THEY MATTER

• Digestive biscuits (200g) – They make a buttery, crumbly base. I once tried Hobnobs. Too sweet. Stick with digestives.
• Unsalted butter (100g) – Holds the crumbs together. Salted adds a nice note if you like that contrast.
• Condensed milk caramel (400g) – Store-bought is fine. If you go homemade, cook it until properly thick.
• Bananas (4 ripe) – Ripe but not mushy. If the skins are brown-spotted, you’re good.
• Double cream (300ml) – Whips like a dream. Don’t swap for single cream or it won’t hold.
• Dark chocolate (optional) – For grating on top. Adds a little bitterness to balance the sweetness.

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Making It Yours (Without Ruining It)

• Gluten-Free: Use GF digestive-style biscuits. I like Schär’s.
• Vegan: Coconut cream + dairy-free caramel (Oatly does a nice one). Use vegan butter for the base.
• Nutty Base: Add 2 tbsp crushed hazelnuts to the biscuit mix. It adds depth and crunch.
• Chocolate Biscuit Base: Use chocolate digestives, but reduce butter slightly—they’re greasier.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Base crumbled when sliced	Not enough butter or under-chilled	Use 100g butter + chill for at least 30 mins
Bananas went brown	Added too early or no lemon juice	Add bananas just before cream + lemon spritz
Cream went grainy	Over-whipped	Stop at soft peaks; it should just hold shape

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HOW TO MAKE MARY BERRY’S BANOFFEE PIE

1. Make the base:
   • Crush 200g digestive biscuits (food processor or rolling pin in a bag).
   • Mix with 100g melted butter.
   • Press into a 23cm loose-bottom tin. Use a spoon to flatten firmly.
   • Chill for 30 minutes.
2. Add the caramel:
   • Spread 400g caramel over the chilled base.
   • Chill again for 15 minutes.
3. Add the bananas:
   • Slice 4 ripe bananas.
   • Lay them in a single layer over the caramel. I slightly overlap them in a spiral.
4. Top with cream:
   • Whip 300ml double cream until soft peaks form.
   • Spoon and spread gently over bananas.
   • Optional: Grate dark chocolate on top.
5. Chill + Serve:
   • Chill another 30 minutes minimum. Slice with a hot knife for clean edges.

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TIPS FROM MY KITCHEN

• I chill the base in the freezer if I’m short on time.
• I add a dash of vanilla to the cream sometimes—subtle but lovely.
• I store it in my ancient Pyrex dish with a lid—less mess than cling film.

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STORAGE + SERVING

• Fridge: Keeps 3 days, covered.
• Freezer: Not ideal. Bananas go weird.
• Serve with: Strong coffee, raspberries, or a drizzle of extra caramel if you’re feeling bold.

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FAQs

Q: Can I make this the day before?
A: Absolutely. Just hold off on the cream and bananas until the morning.

Q: How do I stop the bananas from browning?
A: Light spritz of lemon juice helps. Add them just before cream.

Q: Can I use shop-bought caramel?
A: Yes! Just make sure it’s thick. Carnation caramel works well.

Q: Why did my base fall apart?
A: Either not enough butter or it wasn’t chilled long enough.

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Other Similar Recipes

• Mary Berry Hazelnut Meringue Roulade
• Mary Berry Windfall Pie
• Mary Berry Banoffee Meringue Roulade