Alice Rose Banoffee pie is one of those desserts that looks like it took real effort but genuinely doesn’t, which is probably why it’s become such a permanent fixture on British dessert menus since it was first invented in a Sussex pub kitchen decades ago.
There’s no oven involved at any stage here, which makes it an easy thing to put together the morning of a dinner party and forget about until it’s time to serve.
The whole thing rests on getting three layers right: a biscuit base that holds together and doesn’t turn soggy, a toffee that’s properly thick rather than runny, and cream that’s whipped to the right stage so it sits proudly on top rather than sliding off.
I’ve made this more times than almost any other dessert on this site, mostly because it disappears fastest whenever I bring it anywhere.
It keeps well in the fridge for a day or two as well, which is more than can be said for most cream-based desserts, so it’s a genuinely practical thing to make ahead if you’ve got people coming round.
Why Making Your Own Toffee Beats Using Tinned Caramel
Tinned caramel, or a can of condensed milk boiled in its tin, is the shortcut most banoffee pie recipes rely on, but it tends to taste one-note and overly sweet compared to toffee made from scratch on the hob.
Cooking butter, sugar and condensed milk together directly in a pan gives you far more control over the final colour and consistency, and it develops a proper, slightly caramelised flavour that tinned versions rarely achieve.
Whipping the cream to soft peaks, rather than stiff ones, is the other detail worth getting right. Overwhipped cream looks grainy and can start to separate once spread over the pie, whereas cream whipped just to soft, floppy peaks spreads smoothly and holds its shape without looking stiff or overworked.
Ingredients for Gordon Ramsay Banoffee Pie
For the Base
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Toffee
- 100g unsalted butter
- 100g light brown sugar
- 1 x 397g tin condensed milk
To Finish
- 3 ripe bananas, sliced
- 300ml double cream, softly whipped
- Dark chocolate, grated, to garnish
How to Make Gordon Ramsay Banoffee Pie — Step by Step
Step 1 — Make the Base
Mix the crushed biscuits with the melted butter until fully combined. Press firmly into the base and up the sides of a 23cm loose-bottomed tart tin. Chill for 30 minutes.
Step 2 — Make the Toffee
Melt the butter and brown sugar together in a saucepan over low heat, stirring until smooth. Add the condensed milk and bring to a gentle boil, stirring constantly, for 3–4 minutes until thickened and deep golden.
Step 3 — Pour and Chill
Pour the toffee over the chilled biscuit base, spreading evenly. Chill for at least 2 hours, until fully set.
Step 4 — Add the Bananas
Arrange the sliced bananas over the set toffee layer.
Step 5 — Top with Cream
Spread or pipe the softly whipped cream over the bananas.
Step 6 — Finish
Scatter with grated dark chocolate before serving.
My Top Tips for the Best Gordon Ramsay Banoffee Pie
Stir the toffee constantly once the condensed milk goes in, as it can catch and burn on the base of the pan quickly if left unattended.
Chill the toffee layer fully before adding the bananas, as a warm or soft toffee layer will make the whole pie difficult to slice cleanly.
Whip the cream to soft peaks rather than stiff ones, since overwhipped cream looks grainy and can separate once spread over the pie.
Add the bananas as close to serving as possible, as they can discolour if left sitting on the toffee for too long before the pie is eaten.
Use a loose-bottomed tin, as this makes it far easier to remove the finished pie in one piece.
Serving Suggestions
Serve chilled, in generous slices, with an extra dusting of grated chocolate or a light sprinkle of instant coffee for those who like a slight bitterness against the sweetness.
How to Store Gordon Ramsay Banoffee Pie
In the fridge: Store covered in the fridge for up to 2 days. The bananas will start to discolour after the first day, though the flavour holds well.
In the freezer: The biscuit base and toffee layer can be frozen together for up to 1 month, without the bananas or cream. Defrost fully in the fridge, then add the fresh bananas and cream before serving.
Gordon Ramsay Banoffee Pie Recipe
Ingredients
Method
- Mix biscuits with melted butter, press into tin, chill 30 minutes.
- Melt butter and sugar, add condensed milk, boil 3–4 minutes stirring constantly.
- Pour toffee over base, chill at least 2 hours.
- Arrange sliced bananas over toffee.
- Top with whipped cream.
- Scatter with grated chocolate.
Notes
Frequently Asked Questions About Gordon Ramsay Banoffee Pie
Can I use shop-bought caramel instead of making my own?
Yes, though homemade toffee has a noticeably deeper, less one-dimensional flavour. If using shop-bought, look for a thick dulce de leche rather than a thin caramel sauce.
Why did my toffee turn out grainy?
This usually happens if the sugar wasn’t fully dissolved before the mixture came to the boil, or if it was cooked over too high a heat. Stir constantly and keep the heat gentle.
How do I stop the bananas going brown?
Toss the banana slices in a little lemon juice before arranging them on the pie, which slows the browning without adding a noticeable citrus flavour.
Can I make this pie ahead of time?
Yes — make the base and toffee layer up to a day ahead and chill. Add the bananas and cream close to serving for the best appearance and texture.
