Professional Baker Teaches You How To Make BANOFFEE PIE!

Banoffee Pie is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!

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Makes one 9-inch (23 cm pie)
Serves 8 to 10


Digestive Cookie Crust
1 cup (100 g) regular rolled oats (not instant)
1 cup (150 g) whole wheat flour
¼ cup (50 g) packed light brown sugar
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
¾ cup (175 g) cold unsalted butter, cut into pieces
1 large egg

3 medium bananas
½ cup (115 g) unsalted butter
½ cup (100 g) packed dark brown sugar
1 10 fl. oz (300 mL) tin sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt

1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
¼ cup (25 g) toasted sliced almonds

1. For the dough, place the oats, flour, brown sugar, baking soda and salt in the bowl of a food processor and pulse to grind up the oats. Add the butter and pulse until the mixture is a rough, crumbly texture and no large bits of butter are visible. Add the egg and pulse until the dough comes together in a bowl. Shape the dough into a disc, wrap in plastic wrap and chill until firm, at least 2 hours.

2. On a lightly floured work surface, first knead the chilled dough to soften it slightly (this prevents cracks when rolling) and roll out the dough to a circle ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable bottom fluted tart tin and line it with the pastry, trimming away any excess. Chill the shell for 30 minutes.

3. Preheat the oven to 325 F (160 C). Place the chilled shell on a baking tray and dock the pastry with a fork. Bake the shell for 20-25 minutes until it has browned evenly. Allow the shell to cool before filling.

4. For the filling, slice the bananas (thick slices are best) and arrange this close together in the bottom of the cooled shell. Melt the butter and brown sugar in a medium saucepan over medium-high heat while whisking. Once this starts to bubble, stir in the condensed milk and once the mixture returns to a full simmer, cook for exactly one minute while whisking. Remove the pot from the heat and stir in the vanilla and salt. Pour the filling over the bananas and spread, if needed, to make sure all the bananas are covered. Cool this to room temperature and then chill for at least an hour before topping.

5. Whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. Whip in the icing sugar, skim milk powder and vanilla. Spread the cream over the chilled filling and top with the sliced almonds. Chill until ready to serve.

The tart is best served within a day of assembling.

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16 Replies to “Professional Baker Teaches You How To Make BANOFFEE PIE!”

  1. Good morning from FIRENZE Anna ???? Congrats for your channel! Allow me to point out another recipe you can start playing with ???? BUDINI DI RISO (the ones in the crust) I'm sure you will lov'em! ???? Below the recipe that seems rich and creamy. As you can imagine there are so many versions.

  2. According to British folks, bannoffee = banana and coffee. Also, it made with boiled condensed milk, or dulce de leche which do not require adding additional sugar because they already have loads of sugar in them. So not sure why this recipe calls for additional sugar.

  3. Love these video tutorials…….HATE how easy they make it look when…..for me at least……it is NEVER that effortless

  4. 1 minute isn't enough to cook the filling. Bring it to around 230-240°F. It takes a while because the milk tends to burn at the bottom of the pan if the heat is too high, but it's worth it.

  5. استغفر الله عدد حبات الرمل وقطرات المطر واوراق الشجر
    لاقوة ولا حول الا بالله العلي العظيم عدد حبات الرمل وقطرات المطر واوراق الشجر

    استغفر الله عدد حبات الرمل وقطرات المطر واوراق الشجر
    لاقوة ولا حول الا بالله العلي العظيم عدد حبات الرمل وقطرات المطر واوراق الشجر

    استغفر الله عدد حبات الرمل وقطرات المطر واوراق الشجر

  6. It's traditionally bananas and coffee making it Banoffe. But it's more modern to use toffee or dulce de leche now.

  7. Whole wheat flour ????
    Light brown sugar ☘️
    Baking soda ????
    Salt ????
    Unsalted butter ????
    Egg ????
    Bake the crust for about 25 minutes ✌️
    Bananas ????
    Butter ????
    Dark brown sugar ????
    Oats ????
    300 ml condensed milk ????
    Vanilla extract ????
    Salt ????

    Whipped cream ????

  8. So i tried this recipe using a non bake crust .. however the instructions on how long to cook the butter, brown sugar and then condensced milk is grossly incorrect. The 1 min cook is an absolute fail. Also by stating that the toffee would get stuck in the teeth if cooked longer than 1 min would implies that it changes consistency after cooking which again obviously is grossly incorrect. Sadly ingredients wasted and i.ended up with a runny pie. This recipe is a miss basis the instructions shared in this video atleast

  9. Instead of dulce de leche you've used toffee…how brilliant is that ! Shall be making this next week but with store bought digestive biscuits ???? and greetings from Pakistan ????????. Absolutely love the way you've stored your flour etc. To die for kitchen. Thank you for your fab recipes ????

  10. Tried the recipe but I should not have. First, does not provide the right weight of the ingredients. There's scoop and scoop nor the quantity of the butter. Second, toffee didn't caramelized this way. Even after 10 minutes. I should have cooked the tin like I usually do. Finally, never place the fruit on top of the tart, two solids against each other do not work. There should have been toffee in between. So, do not try this one.

  11. Is it not necessary to cook too long condemned milk to make dolce dleche

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