Rick Stein’s banoffee pie

Inspired by Rick Stein’s journey through Australia’s Northern Rivers and his nostalgic nod to the Big Banana, this banoffee pie takes the classic British dessert and gives it a sunny Aussie twist with banana and rum.

Rick’s banoffee pie. Credit: Rick Stein's Australia

• serves

  6-8

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Mid

A buttery biscuit base holds a rich, golden caramel made from condensed milk, finished with rum-caramelised bananas, fluffy whipped cream and a dusting of dark chocolate. It’s a dish that’s as comforting as it is celebratory – a fusion of tradition, terroir and a bit of cheeky flair.

Series. Cooking. Rated PG.

Stream free On Demand

Rick Stein's Australia

series • CookingPG

Ingredients

Base

• 220 g digestive biscuits
• 130 g butter, melted

Filling

• 75 g butter
• 75 g brown soft sugar
• 395 g tin of condensed milk
• Pinch of salt

To finish

• 30 g butter
• 1 tbsp brown soft sugar
• 3 firm bananas, halved lengthways
• 2 tbsp rum, plus extra, if desired
• 200 ml double cream
• 20 g dark chocolate, grated or chocolate flake, crumbled

Chilling time: 1 hour (for filling to set).

Instructions

1. Put the digestive biscuits in a plastic bag and crush them with a rolling pin or a wooden spoon.
2. Transfer to a mixing bowl and stir in the melted butter, mixing thoroughly.
3. Press the buttery crumbs into a round 20 cm x 4 cm loose-based sandwich cake pan, using a glass to press the crumbs in to cover the base and sides, like a pastry case.
4. Chill this in the fridge for 10-15 minutes while you make the filling.
5. Melt the 75 g of butter in a pan and add the brown sugar, condensed milk and salt, then stir to combine. Bring to the boil and boil rapidly for a minute or so until the mixture is a deep golden colour, stirring continuously to prevent it sticking and burning on the bottom of the pan. Pour into the chilled case, allow to cool and then chill in the fridge for an hour.
6. Heat the 30 g of butter and tablespoon of brown sugar in a large frypan, stirring until they are combined.
7. Add the sliced bananas cut-side down and fry for 2 mins or until golden without turning.
8. Drizzle over the rum and allow it to bubble up, then pour the mixture onto a baking paper-lined plate and cool completely.
9. Arrange the bananas cut-side up over the caramel in the tart case. Whip the cream to firm peaks and dollop over bananas. Scatter with crumbled or grated chocolate, to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.