If you’ve ever watched Nigella Lawson on screen, you’ll know she doesn’t just cook-she seduces. Her Banoffee Pie is no exception. Imagine the kind of dessert you’d sneak into the kitchen for at midnight, barefoot and bleary-eyed, with no regrets. That’s this pie.
Nigella’s Banoffee Pie is her take on the classic British dessert made of bananas, cream and toffee (hence the portmanteau: banana + offee). What sets her version apart? For one, it’s unapologetically rich. It leans into the lushness of dulce de leche (instead of boiling cans of condensed milk like some 70s relic) and she doesn’t fuss about perfection. That’s what I love most. this dessert is messy in the best possible way.
The first time I made it, I was convinced it wouldn’t set. My whipped cream was lopsided. The bananas looked like they were arranged by a toddler. But when I took that first bite-oh, my stars. It was a hug in dessert form.
Nigella Lawson Banoffee Pie Recipe
Ingredients Needed
Let’s talk ingredients. Nigella is known for keeping things doable. nothing precious, just good. Here’s what you’ll need:
For The Base
- 250g digestive biscuits (Graham crackers work too, if you’re outside the UK)
- 100g unsalted butter, melted
For The Toffee Layer
-
400g tin of dulce de leche (or caramelized condensed milk)
- (Nigella calls this “cheating”, but let’s be real. it’s a delicious shortcut)
For The Topping
- 3-4 ripe bananas (not mushy, just freckled and sweet)
- 300ml double cream (or heavy cream)
- 1-2 tablespoons icing sugar (depending on how sweet you like it)
- 1 tsp vanilla extract (Nigella loves her vanilla and I do too)
- Dark chocolate shavings or cocoa powder (optional but don’t skip it if you want a little drama)
I remember once using slightly overripe bananas thinking it would deepen the flavor. It didn’t-it just turned the pie into a mushy mess. So now, I only use firm bananas with spots. Lesson learned the sticky way.
Equipment Needed
You don’t need anything fancy here-Nigella is anti-fuss and frankly, so am I on most weeknights.
- 20cm (8-inch) springform tin or pie dish
- Food processor (optional but helpful for crushing biscuits)
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Spoon (for greedy taste tests while layering)
I once tried making this in a regular pie dish without the springform base. It still worked but getting that first slice out? Chaos. Use the springform if you want to impress guests (or your Instagram followers).
Instructions To Make Nigella Lawson’s Banoffee Pie
Alright, time to get our hands sticky. This pie is all about layering, so think of it as building a very decadent trifle.
1. Make The Biscuit Base
Crush your digestive biscuits into fine crumbs-I blitz mine in a food processor but a zip-lock bag and rolling pin will do if you’re old-school or angry. Stir in the melted butter until it looks like damp sand.
Press the mixture into the base of your tin. I like to use the back of a spoon to smooth it out. Chill this in the fridge for about 10-15 minutes so it firms up.
2. Add The Toffee
Take your can of dulce de leche, open it up and try not to eat it all with a spoon. (This is the hardest step, honestly.)
Spoon the caramel over the biscuit base. Use a spatula to spread it evenly. If it’s a bit stiff, you can warm it slightly to make it more spreadable.
Refrigerate for at least 1 hour. You want it to set so that when you slice it later, the caramel stays where it belongs.
3. Banana Time
Slice the bananas and arrange them over the caramel. No need for perfection here-rustic is charming. I always add more than Nigella suggests because… bananas. More is more.
4. Whip It Good
In a bowl, whip your cream with icing sugar and vanilla until soft peaks form. Don’t overwhip-we’re looking for cloudlike, not butter.
Pile the cream on top of the bananas. Swirl, dollop, have fun with it.
5. Finish With Flair
Grate some dark chocolate over the top or dust with cocoa powder. I sometimes add a sprinkle of sea salt flakes too-Nigella would approve of that little wink.
Chill again if you can wait or dive in immediately if you can’t. No judgment either way.
What I Learnt
Making this pie taught me to chill-literally and metaphorically. It’s not a recipe that demands perfection. It rewards patience (the chilling steps do matter) and generosity. The first time I made it, I tried to make it look like a magazine cover. The cream curdled. The bananas slid. I was devastated. But when I served it, people loved it. They didn’t care that it looked like a delicious landslide. They just wanted more.
Also: buy good dulce de leche. It’s worth it. The one time I tried a knockoff brand, it tasted like sugar syrup and regret.
FAQs
Can I Make Nigella Lawson’s Banoffee Pie Ahead Of Time?
Absolutely! I remember making this pie the night before a family dinner, and it was even better the next day. Just cover it tightly and keep it in the fridge. The flavors have time to meld beautifully, and it saves you stress on the big day.
What’s The Secret To Getting The Perfect Caramel Layer In Nigella’s Banoffee Pie?
Nigella’s recipe calls for a good-quality dulce de leche or slow-cooked condensed milk. I once tried making it from scratch and learned that patience is key – a slow simmer really deepens the flavor and gives you that luscious, sticky caramel that’s the heart of this pie.
Can I Substitute The Biscuits In Nigella’s Banoffee Pie Crust?
Definitely! While digestive biscuits are traditional and give that perfect crumbly base, I’ve swapped them for graham crackers or even speculoos biscuits when I wanted a spiced twist. Just crush them finely and mix with melted butter – easy and delicious.
