Here’s the Banoffee Pie recipe I used to make my celebration pie for my mini-rugbymen in my previous post (More celebrating).

Oops, half-eaten already!

Oops, half-eaten already!


Of course, there are loads of versions on the Internet, but this is one I was shown by a flatmate from my days of teaching English in Kota Kinabalu (Sabah, Malaysia) – thankyou to Alex Jelly, your recipe lives on!

You will need:

a loose-bottomed (or it’s a nightmare getting your first slice out) 23 cm round tin

2 tins sweetened condensed milk (2x397g on my tins)

a packet of digestives (or you can use chocolate digestives, or gingernuts or HobNobs, whatever takes your fancy)

a packet of butter

4-5 bananas


First you need to boil your tins of milk in a saucepan for two hours.

Boiling the tins.

Boiling the tins.


Make sure the tins are covered (you may need to top up the water) as apparently there is a risk of explosion, though I didn’t cover mine and my ceiling is clear of damage! Leave to cool before opening.

Alternatively you can buy the same quantity of Carnation Caramel, I presume it’s the same thing ‘cos I’ve never used it, and it saves you two hours. Or Bonne Maman’s confiture de lait (or other supermarket brand, I know Carrefour does it’s own brand).



In the meantime make your biscuit base, like for a cheesecake if you’ve ever made one.

I used 200g biscuits for 100g butter but if you want a thicker base just increase the quantities.

Mixing the biscuit crumbs and melted butter.

Mixing the biscuit crumbs and melted butter.

Put the biscuits in a plastic freezer bag and smash ’em to bits with a rolling pin (can be quite therapeutic depending on how your day has been).

Melt the butter gently then add the crushed biscuits, mix well, and spread over the bottom of your tin.

Press the biscuit crumb into the base of the tin.

Press the biscuit crumb into the base of the tin.

Finely slice two bananas and arrange them over your base (doesn’t have to look pretty as you’ll be covering it with your caramelised milk).

Add a layer of slice bananas.

Add a layer of sliced bananas.

Open up your cooled tins of milk and pour the contents over the bananas.

Pour over the cooled caramel.

Pour over the cooled caramel.

Smooth over and place in the fridge to cool.

Smooth the surface and refrigerate before topping with more sliced bananas.

Smooth the surface and refrigerate before topping with more sliced bananas.












Just before serving, slice up the remaining bananas and arrange over the top.

You can add whipped cream to the top as well if you like, but not being a great fan, I like mine as it comes. But it may take the edge off the sweetness (it is very sweet) though.

Serve in small slices (it is not a light, delicate dish). You can always have seconds later.


And REMIND YOURSELVES why you are celebrating – appreciate that feel-good factor and don’t feel guilty about doing something that’s good for you.







And for another special celebration, consider booking a relaxing massage.

You can contact me at Just Massage for a home massage appointment in and around the Mérignac and Pessac area (near Bordeaux, France) on: