India Food Network India


Delicious Banoffee Pie Recipe By Amrita Raichand

Nov 30, 2018







Fresh bananas, a rich toffee filling, and big chocolate chunks of Goodday chunkies, to create a perfect Banoffee Pie. The right chocolatey balance of dark and milk chocolate chips in Goodday chunkies make for a perfect base in this rich banoffee pie that's absolutely hard to resist. Chef Amrita Raichand will show you how to make a perfect banoffee pie effortlessly in today's #BritanniaDessertCarnival special.


    For the base
    • 2-3 ack chunkies biscuits (about 15)
    • 75g butter
    • For the toffee filling
    • 75g butter
    • 75g sugar
    • 400g full-fat condensed milk
    • 1 tsp vanilla extract
    For the topping
    • 300ml double cream
    • 3 small just-ripe bananas, sliced
    • 50g dark chocolate, melted or cocoa powder



1. Line the base of a deep 20cm/8inch springform tin with baking paper.

2. To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.

3. To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.

4. Whip the cream in a bowl until soft peaks form.

5. Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for an hour.

6. Remove from the tin, and zig zag the melted chocolate over the top or dust with cocoa powder.

About Amrita RaichandFollow On


She’s a super mom and super chef, and the former Whirlpool girl! Amrita Raichand shares her journey from her hometown all the way to tinsel town, sharing the secrets and stories behind her favourite recipes. Watch out for her on Being Amrita: The Chef & Beyond.

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