Gordon Ramsay Banoffee Pie

This rich, creamy Gordon Ramsay Banoffee Pie is made with buttery digestives, thick caramel, and ready in 45 minutes. The cold whipped cream slices cleanly to reveal the soft bananas and golden toffee hiding underneath. I love making this when I need a guaranteed crowd-pleaser.

Why This Classic Works

Banoffee pie is a staple, but it is easy to make it too sweet. I found that balancing the condensed milk toffee with dark brown sugar stops it from becoming cloying.

Initially, I struggled with the base crumbling when sliced. Packing the buttery biscuit crumbs tightly before chilling was the lesson I learned the hard way.

Gordon Ramsay Banoffee Pie Ingredients

• 250g digestive biscuits, crushed
• 100g unsalted butter, melted
• 100g unsalted butter (for the caramel)
• 100g dark brown soft sugar
• 397g tin sweetened condensed milk
• 4 ripe bananas, sliced
• 300ml double cream, softly whipped
• 20g dark chocolate, grated

How To Make Gordon Ramsay Banoffee Pie

1. Mix the base: In a bowl, combine the crushed digestive biscuits and melted butter until it resembles wet sand.
2. Press the crust: Press the biscuit mixture firmly into the base and sides of a 22cm loose-bottomed tart tin, then chill for 20 minutes.
3. Boil the caramel: In a non-stick pan, gently melt the remaining butter and dark brown sugar together, stirring constantly.
4. Thicken the filling: Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 2-3 minutes until thick and golden.
5. Assemble the pie: Pour the hot caramel over the chilled biscuit base and leave it to set in the fridge for 1 hour.
6. Layer the fruit: Arrange the sliced bananas evenly over the cooled caramel layer.
7. Top and garnish: Spoon the softly whipped cream over the bananas and sprinkle with grated dark chocolate before serving.

Recipe Tips

• Whip carefully: Keep the double cream softly whipped so it holds its shape but remains fluffy.
• Watch the caramel: Stir the condensed milk constantly while boiling to prevent the bottom from burning.
• Slice bananas late: Cut your bananas just before assembling so they do not turn brown.

What To Serve With Banoffee Pie

Serve this rich dessert with a strong cup of black coffee or an espresso to cut through the sweetness. It also pairs well with a glass of dry Madeira wine if you are hosting friends.

How To Store

Keep the pie in the fridge, covered loosely with foil or a cake dome, for up to 3 days. Do not freeze it, as the bananas will turn mushy and the cream will split when thawed.

FAQs

Can I use a store-bought caramel?

Yes, you can use a tin of ready-made dulce de leche or caramel to save time. Just spoon it directly over the chilled biscuit base.

Why did my biscuit base fall apart?

Your base might not have been pressed firmly enough. You also might need slightly more melted butter to bind the dry crumbs together.

Do I need to bake the base?

No, this is a completely no-bake dessert. The base sets firmly in the fridge thanks to the chilled butter.

Nutrition

• Calories: 520 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 54g
• Protein: 6g

Try More Recipes:

• Gordon Ramsay Apple Pie Recipe
• Gordon Ramsay Chocolate Cake Swiss Recipe
• Gordon Ramsay Lemon Meringue Cheesecake Recipe

Gordon Ramsay Banoffee Pie

Recipe by Sophie Lane

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Creamy, rich Gordon Ramsay Banoffee Pie relies on simple ingredients like digestive biscuits, condensed milk, and fresh bananas, coming together in just 45 minutes. It is a fantastic, no-bake dessert option for your weekend dinner parties.

Ingredients

• 250g digestive biscuits, crushed

• 100g unsalted butter, melted

• 100g unsalted butter (for the caramel)

• 100g dark brown soft sugar

• 397g tin sweetened condensed milk

• 4 ripe bananas, sliced

• 300ml double cream, softly whipped

• 20g dark chocolate, grated

Directions

• 1. Mix the base: In a bowl, combine the crushed digestive biscuits and melted butter until it resembles wet sand.
• 2. Press the crust: Press the biscuit mixture firmly into the base and sides of a 22cm loose-bottomed tart tin, then chill for 20 minutes.
• 3. Boil the caramel: In a non-stick pan, gently melt the remaining butter and dark brown sugar together, stirring constantly.
• 4. Thicken the filling: Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 2-3 minutes until thick and golden.
• 5. Assemble the pie: Pour the hot caramel over the chilled biscuit base and leave it to set in the fridge for 1 hour.
• 6. Layer the fruit: Arrange the sliced bananas evenly over the cooled caramel layer.
• 7. Top and garnish: Spoon the softly whipped cream over the bananas and sprinkle with grated dark chocolate before serving.