Light Banoffee Pie

Apply a magic touch to this classic banana and toffee dessert with shortcrust base and cream filling.

Prep: 40 mins
Cook: 30 mins
Difficulty: Easy
Serves: 8


For the base
200g shop-bought shortcrust pastry
plain flour, for dusting

For the toffee layer
25g light muscovado sugar
25g butter
397g can condensed milk
4 tbsp half-fat crème fraîche

For the topping
100ml whipping cream
¼ tsp instant coffee granules
2 tsp golden caster sugar
200g 2% Greek yogurt
85g half-fat crème fraîche
1 large banana (about 175g unpeeled)
1 tsp lemon juice
a little sifted cocoa powder, for dusting


  1. Heat oven to 200°c/180°c fan/gas 6. Roll out the pastry thinly on a lightly floured surface and use to line a 23cm round x 2.5cm deep loose-bottomed fluted tart tin.
  2. Lightly prick the pastry base with a fork, then line the pastry with foil and add baking beans.
  3. Sit the tin on a baking sheet and blind-bake for 15 mins to set the pastry, then remove the foil and beans.
  4. Bake for a further 5-6 mins until the pastry is cooked and pale golden all over. Leave to cool, then remove the tart tin and base, and sit the pastry case on a flat serving plate.
  5. For the toffee, put the sugar and butter in a medium heavy-based saucepan.
  6. Stir with a wooden spoon over a low-moderate heat for 2-3 mins until the butter has melted and the sugar is starting to dissolve (The butter will have blended in and the mixture will be thick and fudgy).
  7. Pour in the condensed milk and turn up the heat so that the mixture can start to bubble and come to a boil.
  8. Stir constantly as it bubbles away for 6-7 mins, until it thickens and turns a light caramel colour. It is important to stir constantly, gathering the mixture up from the bottom of the pan, or it may burn.
  9. Remove from the heat, stir until the bubbles subside, then beat in the crème fraîche. Pour into the pastry case and spread evenly.
  10. Chill until the toffee is cold and set, about 1 hr.

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