Fairtrade Banoffee Pie


This is an English dish. Crunchy, sweet, creamy and chocolatey, oooh yes please.

This delicious sweet course should be made ahead of time and kept chilled until served. Quantities are for four generous portions, can be stretched a little.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


Pie base:
250 g
plain digestive biscuits
125 g
Pie topping:
175 g
FAIRTRADE raw cane sugar
175 g
400 g
condensed milk
3 medium
150 ml
whipping cream
small bar darkly divine FAIRTRADE chocolate



Juice the lemon and discard the skin and pips.

Crush the biscuits as if you were making breadcrumbs.

Make the base

Grease the bottom of a round, 20 cm baking tin.

Melt the margarine over a gentle heat in a saucepan and stir in the biscuit crumbs.

Place the biscuit mix in an even layer on the bottom of the tin and smooth out with the back of a spoon.

Place in the refridgerator for 60 minutes or so.

Make the topping

Over a gentle heat, melt the margarine and stir in the sugar and condensed milk.

Bring slowly to a boil, turn down to a simmer, and simmer for 4 or 5 minutes, stirring continuously until the mixture browns.

Pour over the biscuit base and place back in the refridgerator until the mixture has set.

Peel and chop the bananas.

Toss the bananas in the lemon juice, and then make a layer of bananas over the base, reserving a few for decoration.

Whip the cream until thick and make a cream layer over the bananas.

Decorate with the remaining bananas and grated Darkly Divine chocolate.

To serve

Serve chilled.


There are no variations suggested.

This needs ripe, but only slightly spotty bananas.