Banoffee Pie made better!

As I keep spending my days on lockdown watching tv, I felt the urge to recreate a British favourite, Banoffee Pie. This dessert is made by a biscuit and butter base, a VERY rich caramel, sliced bananas and whipped cream. The role of the whipped cream is fundamental for this dessert as the caramel would prevail with sweetness over everything else. These flavours that intrigued my boyfriend so much (as he likes anything sugary), were not enough for me, so i decided to add my favourite thing in the world to make it better: ROASTED SALTED PEANUTS.

Now don’t take my word for it, try it yourself and thank me later.


  • 14 Digestives Biscuits (120g roughly)
  • 90g Melted butter
  • 50g Caster sugar
  • 50g Diced butter
  • 1 can (400ml) Condensed milk
  • 150/200g Peanuts (depending on how much you love them)
  • 250g whipping cream
  • 1tsp Vanilla Essence
  • Cocoa powder or chocolate shavings to decorate

Let’s start with the easy straightforward base: crush your biscuits and add the melted butter, level it down with a spoon in your tin. You are going to want to make a crust around the sides, not just a base as you would do for a cheesecake, so that this kind of tart case will hold the caramel in. Put the base to set in the fridge while you prepare everything else. Before starting with the caramel, turn your oven on and roast your peanuts until golden, pinch of salt out of the oven and let them cool while you make the caramel filling.

Now in a pan put sugar and butter over a low heat, stir continuously until the sugar is dissolved then add the condensed milk and stir until you get a thick golden caramel. Chop the peanuts or keep them whole, its your choice, chuck them into your caramel filing and spread over the base. Let chill for about an hour.

Now onto decoration: slice the bananas however you prefer, also if you are not a fan of extra sweet desserts I suggest a double layer of bananas as it balances each bite with the help of the cream. Whip your cream with half a spoon of sugar and a tsp of Vanilla essence to soft peak, pipe it with a pretty nozzle or just scoop it with a palette knife for a more rustic result. Last touch, cocoa power sieved of top, the bitterness of the cocoa powder (or shavings) will too give the dessert a more intricate flavour to this otherwise overly sweet dish. Put back in the fridge for a couple of hours then serve as it is.

Curios to see how many people will be team peanut with me!