Banoffee Pie

I love bananas and I love toffee but I’ve never really been a huge fan of banoffee pie. However,  this dessert has been made two weekends running. Considering I rarely bake the same thing twice that’s saying something.ImageImage

Needless to say I have changed my own mind. The extra banana caramel layer is what does it, I think. This was a massive hit with everyone and my baking guinea pigs hailed it as ‘the best you’ve ever done’ so, without further ado:

 For the pastry:

  • 125g plain flour
  • 50g icing sugar
  • 75g cold but pliable butter
  • 1 egg yolk
  • 15 ml ice cold water

Tip: This makes enough for one pie, you can double the quantities and freeze half ready to use for something like an apple tart.

Use your hands to combine the flour, icing sugar and butter, rubbing the butter through until you have a sandy texture with no big lumps.

Beat the egg yolk and water together with a fork and add to the dry ingredients.

Mix with a wooden spoon until they come together to form a soft dough.

Wrap the dough in cling film and chill for at least half an hour.


Once your dough has chilled take it out and roll it between two sheets of lightly floured baking paper. I find this stops the pastry sticking.

The pastry needs to be about ½ a cm thick, enough together a 20cm tart tin.


Lift the pastry with the rolling pin and drape it over the tin, pressing gently into the bottom and sides.


Lay a sheet of greaseproof paper over the pastry and pour on some baking beads, lentils or rice. This will stop the pastry shrinking away from the sides of the pan.

Bake for 10 – 15 mins then remove the baking beads and cook for another 10 – 15 minutes until the pastry is golden brown.


While it cools begin making your caramel.

 For the caramel:

 I made two caramels, brining my love of bananas and toffee together to create a banana caramel to layer on the bottom and then standard banoffee caramel on top of that.

Banana caramel:

This follows a similar, but not quite the same, recipe as the caramel for the butterscotch banana cake.

  • 50g caster sugar
  • 1 tbsp water
  • 50g butter
  • 50g light brown sugar
  • 150ml double cream
  • 1 banana

Heat the sugar and water until it turns a reddish brown.

Add the butter and bananas, removing from the heat to stop it burning.

Add the sugar, return to the heat and add the cream, mixing all the time.

Let it bubble, stirring constantly until it becomes quite thick but you still have some bits of banana.

Remove from the heat and pour over the pastry base.Image


  • 115g light or dark brown sugar
  • 115g butter
  • 1 x 397g can condensed milk
  • 100 ml double cream

 *Mary Berry’s recipe used two cans of condensed milk and it is delicious but I didn’t need as much toffee because of my extra banana caramel layer, I also wanted it slightly creamier so replaced the second can with some cream instead. Tweak the recipe as you please!

Melt the butter and add the sugar, stirring until the two combine to make a thick mixture with no oil sitting on top.

Add the condensed milk and cream.

Bring to the boil and simmer gently, stirring constantly for 3 or so minutes until the sauce thickens and darkens.

If you overcook it the toffee will become quite chewy but it all depends on your banoffee tastes, some people enjoy a chewy toffee.

Pour the caramel over the banana caramel and leave to cool and set before finishing. Leaving it overnight is best.


To finish:

  •  2 or 3 bananas
  • 284ml (1 carton) double cream
  • Chocolate to grate

Slice the bananas and layer them (I like to layer quite generously) over the toffee.


Whip the cream until it just holds its shape, not too much more or it’ll be too thick and you want a nice light texture, as the toffee is quite dense.

Spread ¾ of the cream over the bananas.

I whipped the remaining ¼ a little bit more so it was firm enough to pipe around the edges as decoration.


Grate some chocolate over the top as or just leave it if you’ve done quite a lot of decorating as I did with my second attempt (seen above).



You’re done! It seems long-winded but it was quite easy to whip up. If you really are tight for time or not comfortable with pastry you could always use the base from the Bannoffee Cheesecake.


Hidden gem cookies

So I’ve said it before and I’ll say it again, this is probably the most versatile cookie recipe I’ve ever come across and it never fails to impress. I followed the same method as here but with different add ins. I’ve tried it before with Rolos and they worked a treat, better even than these.  Still, it’s all about trying new things and the Galaxy bites were the first caramel/toffee chocolate I saw so I rolled with them.Image

For the cookie dough:

(I’ve converted the recipe this time)

  •  170 g soft unsalted butter
  • 150 g soft brown sugar
  • 50g caster sugar
  • 1 large egg
  • 2 tsps vanilla extract
  • 125g  all-purpose flour
  • 125g  bread flour
  • 2 teaspoons cornflour
  • 1 teaspoon baking soda
  • 100g dark chocolate chips
  • 100g milk chocolate (I chopped into chunks because I had no chips)
  • 100g milk chocolate chunks
  • 140g bag Galaxy bites or other chocolate

The amount of chocolate you use depends on how big your cookies are, I usually make about 30 from this recipe so one bag was more than enough to have some hidden bites plus decoration. I’d definitely add some more chocolate chips and chunks next time, the dough seemed a bit bare.

Cream your butter then add the sugars and cream again until light and fluffy.

Add the egg and vanilla, again creaming until nice and light.

Add the dry ingredients and incorporate them well before folding in your 4. chocolate chips.

Roll the dough into balls and now it’s time for the hidden gem bit to come in.

Half your cookie dough balls and make an indent in each your thumb.

Press a galaxy bite into the middle, sandwich together and reshape them.


I chopped up leftover bites and stuck them onto the top of the cookie dough balls.

This bit is really, really important – chill the dough in the fridge for AT LEAST 2 hours before cooking. Overnight is preferable and they can chill for up to a week. If you don’t want to make a huge batch of cookies then freeze some so that you can use them as you please.

When ready to bake heat the oven to 180C and line a baking tray with greaseproof paper.

Bake the cookies for no longer than ten minutes, I usually find 9 is best they look underdone but they’re meant to, they get chewier as they cool – if you move them right way they will fall apart so do let them cool down before transferring to a wire rack or plate

Image They went down well with everyone and you could easily change the galaxy bites for another toffee type chocolate, or any chocolate, whatever takes your fancy!