This recipe is for use with a microwave. It is largely based on recipe #1, but can be prepared in a rather shorter time. This is the one I normally use...

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  1. Crush the biscuits until they are reduced to crumbs. One method of doing this is to put in a stong bag and use a rolling pin. Another is to attack with a fork or potato masher in a mixing bowl.
  2. Soften the butter and mix thoroughly with the biscuits.
  3. Transfer this mixture onto a large flat dish (the lid from a casserole is quite good), and squash this to make a flat surface. Place in the fridge to solidify.
  4. Pour the condensed milk into a large microwaveable dish (the rest of the casserole is good for this), cover and microwave on high for 1 minute.
  5. Remove from microwave, stir and repeat. During the heating, the condensed milk is likely to expand quickly when it boils. Do not let it boil over or there will be a large sticky mess to clear up.
  6. Continue to microwave and stir for about 15-20 mins. It is usually necessary to add some water during this process to compensate for evaporation. Do not let the mixture crystallise too much.
  7. When the mixture is of the right consistency (a nice shade of brown, slightly stiff, but not burnt or completely crystalised...), this should be poured over the biscuit base. The toffee will stiffen further on cooling. Leave to cool in the fridge for at least 1 hour.
  8. Slice the bananas into thick slices, and arrange on top of the biscuit base.
  9. Whip the cream until thick and fluffy. Arrange this on top of the bananas and spread out. Chocolate gratings or cocoa powder can be sprinkled on top to give a pleasing effect.
  10. Your banoffee pie is ready for eating straight away, but will improve after a short spell in the fridge.


If you are good at multitasking, you can crush the biscuits in-between stirrings. Always keep an eye on the microwave - the condensed milk will make a real mess if you allow it to boil over.

Page put together by Steve Lee - now "officially abandoned"