Divine Chocolate Banoffee pie by Linda Collister

It’s hard to better the original Banoffee pie - a pastry case filled with a fudgy toffee mixture topped with bananas and whipped cream flavored with coffee, but I think this version, a chocolate shortcrust pastry layered with toffee, bananas and whipped milk chocolate cream, rivals the original. 

Serves 8-10


For the pastry:
150g plain flour
2 tbsp Divine Cocoa Powder
4 tbsp icing sugar
100g unsalted butter, chilled and diced
1 large free range egg yolk
2-3 tbsp cold water

For the chocolate cream:
100g Divine Milk Chocolate
300ml double cream

For the toffee sauce:
150ml double cream
50g unsalted butter, diced
100g caster sugar
3 tbsp water
2 medium Fairtrade bananas


You will need one 24cm (9-91/2 inch) loose based flan tin

To make the pastry:
1. Put the flour, cocoa, and icing sugar into the bowl of a food processor. Run the machine briefly just to combine.

2. Add the diced butter and process until the mixture looks sandy.

3. Add the egg yolk and a couple of tablespoons of cold water and process to make a ball of dough. If the mixture is dry and crumbly add a little extra water. Wrap and chill the dough for 30 minutes.

4. Turn out onto a lightly floured work surface and roll out to a circle about 30cm across. Lie over the flan tin, then prick the base and chill for 30 minutes to prevent the pastry shrinking. Meanwhile heat the oven to 180C/350F/Gas 4.

5. Bake the pastry blind (line the inside of the pastry case with a sheet of non-stick baking paper, fill with baking beans) for 10 minutes then remove the paper and beans and bake for a further 8-10 minutes until firm. Remove from the oven and leave to cool.

To make the chocolate cream:
1. Break up the chocolate and place in a bowl.

2. Heat up the cream until steaming hot, but not boiling and pour over the chocolate until completely melted and smooth.

3. Leave to cool and then chill thoroughly- at least 4 hours.

To make the toffee sauce:
1. Heat the cream until steaming hot but not boiling, then stir in the diced butter. Keep bowl warm while making the caramel.

2. Gently heat the sugar and water in a small heavy pan, stirring frequently until melted. Bring to the boil and boil steadily without stirring but shaking and swirling the pan frequently, until the syrup turns a rich chestnut brown.

3. Turn down to a low heat and pour in the warm cream (The mixture will splutter so take care by wearing an over glove.)

4. Stir gently to remove any lumps of caramel then leave to cool.

5. Beat well for 3-4 minutes with a wooden spoon so the mixture turns very thick then chill for 30 minutes.

To assemble to pie:
1. Spoon the toffee sauce into the pastry case and spread evenly and peel and slice the bananas over the dish.

2. Whip the chocolate cream using the whisk attachment of the food mixture until it forms soft peaks then spread onto of the bananas.

3. Chill for 2 hours and dust with cocoa before serving.

Thanks to The Divine Chocolate Cookbook by Linda Collister
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