Lucy M. Mary Berry has given us countless iconic recipes over the years, but her Mary Berry banoffee pie holds a special place in British dessert history. This indulgent creation brings together everything we love about a proper pudding: the crunch of digestive biscuits, the deep caramel notes of homemade toffee, the sweetness of ripe bananas, and the lightness of freshly whipped cream. Since Mary first shared her version, it’s become a staple at family gatherings and celebrations nationwide. Today, I’m walking you through her classic Mary Berry banoffee pie recipe step by step, so you can create this crowd-pleasing masterpiece with confidence.
Which Country Invented Banoffee Pie?
Banoffee pie is a British invention, created in England in 1971. The dessert was born at The Hungry Monk restaurant in Jevington, East Sussex, when chef Ian Dowding and restaurant owner Nigel Mackenzie experimented with an American recipe.
The name “banoffee” is a clever portmanteau combining “banana” and “toffee,” the pie’s two star ingredients. Dowding was attempting to make an American coffee dessert but ended up creating something entirely new when he added sliced bananas to a toffee and cream base.
The dessert quickly gained popularity throughout the UK during the 1970s and 1980s, becoming a staple in British homes and restaurants. Its no-bake simplicity and indulgent flavor combination made it an instant classic.
Today, banoffee pie remains quintessentially British, though it’s enjoyed worldwide. Celebrity chefs like Mary Berry have shared their own versions, cementing its status as an iconic British dessert that continues to delight generations of dessert lovers.
Why You’ll Love this Mary Berry Banoffee Pie
Why would anyone need another banoffee pie recipe when Mary Berry has already perfected it? This version hits differently because the toffee layer is thick, properly caramelized, and doesn’t slide off your fork like some watery disappointment. The crust actually stays crispy at the edges, which is basically magic. Plus, those bananas get a lemon juice bath so they don’t turn brown and ruin your Instagram moment. I’m telling you, the ratio of cream to toffee to banana is what separates amateurs from legends. Mary just gets it, you know?
What Ingredients are in Mary Berry Banoffee Pie?
The beauty of Mary Berry’s banoffee pie lies in its simplicity—you don’t need a pantry full of exotic ingredients to create something spectacular. This recipe relies on quality basics that work together to create layers of rich, indulgent flavor. The ingredient list is straightforward and divided into three main components: the biscuit base, the toffee filling, and the fresh topping.
For the crust:
- 1¼ cups (175g) graham crackers
- ¼ cup (65g) salted butter
For the toffee filling:
- ½ cup (115g) salted butter
- ½ cup + 2 tbsps (115g) light muscovado sugar
- 2 × 14-ounce (397g) cans full-fat condensed milk
For the topping:
- 3 bananas, sliced
- A little fresh lemon juice
- 1¼ cups (300ml) heavy cream
- A little grated Belgian milk or dark chocolate, for sprinkling
When sourcing ingredients, don’t skimp on quality—use full-fat condensed milk rather than a reduced-fat version, as it creates the proper thick, glossy toffee texture. The light muscovado sugar is pivotal for that deep caramel flavor, so avoid substituting with regular brown sugar if possible. Make sure your bananas are ripe but still firm enough to slice cleanly, and always use proper heavy cream with at least 36% fat content for whipping. The Belgian chocolate garnish isn’t just for show; it adds a sophisticated bitter note that balances the sweetness perfectly.
How to Make this Mary Berry Banoffee Pie
- Begin by preparing the crust in a 9-inch springform pan. Crush 1¼ cups (175g) of graham crackers into fine crumbs using a plastic bag and a rolling pin or mallet.
- Melt ¼ cup (65g) of salted butter and combine it thoroughly with the cracker crumbs until the mixture resembles wet sand. Press this mixture firmly and evenly over the bottom and up the sides of your prepared springform pan, creating an even layer. This forms the sturdy foundation for your pie and should be compacted well to prevent it from crumbling when sliced.
- For the toffee filling, melt ½ cup (115g) of salted butter in a nonstick pan over medium heat, then add ½ cup + 2 tbsps (115g) of light muscovado sugar. Stir this mixture constantly until the sugar has fully dissolved and the butter has absorbed the molasses notes from the sugar.
- Once combined, add both 14-ounce (397g) cans of full-fat condensed milk to the pan and continue stirring constantly for approximately 5 minutes, watching carefully as the mixture transforms into a thick, golden toffee.
- Pour this hot toffee mixture directly onto the cooled crust and allow it to cool completely and set at room temperature or in the refrigerator.
- Once the toffee layer has set, prepare the topping by slicing 3 bananas and immediately tossing the slices in a little fresh lemon juice to prevent browning. Layer the banana slices evenly over the toffee filling.
- Lightly whip 1¼ cups (300ml) of heavy cream to soft peaks and spread it gently over the bananas, creating a smooth, creamy layer. Finish with a light sprinkling of grated Belgian milk or dark chocolate over the top. Remove the springform sides carefully and serve immediately for the best texture and flavor.
Mary Berry has a gift for creating foolproof desserts, and this banoffee pie is no exception. For a lighter, fruity option, check out her Famous Apple Lemon Cake that’s equally impressive.
Mary Berry Banoffee Pie Recipe
Ingredients
Method
- Begin by preparing the crust in a 9-inch springform pan. Crush 1¼ cups (175g) of graham crackers into fine crumbs using a plastic bag and a rolling pin or mallet.
- Melt ¼ cup (65g) of salted butter and combine it thoroughly with the cracker crumbs until the mixture resembles wet sand. Press this mixture firmly and evenly over the bottom and up the sides of your prepared springform pan, creating an even layer. This forms the sturdy foundation for your pie and should be compacted well to prevent it from crumbling when sliced.
- For the toffee filling, melt ½ cup (115g) of salted butter in a nonstick pan over medium heat, then add ½ cup + 2 tbsps (115g) of light muscovado sugar. Stir this mixture constantly until the sugar has fully dissolved and the butter has absorbed the molasses notes from the sugar.
- Once combined, add both 14-ounce (397g) cans of full-fat condensed milk to the pan and continue stirring constantly for approximately 5 minutes, watching carefully as the mixture transforms into a thick, golden toffee.
- Pour this hot toffee mixture directly onto the cooled crust and allow it to cool completely and set at room temperature or in the refrigerator.
- Once the toffee layer has set, prepare the topping by slicing 3 bananas and immediately tossing the slices in a little fresh lemon juice to prevent browning. Layer the banana slices evenly over the toffee filling.
- Lightly whip 1¼ cups (300ml) of heavy cream to soft peaks and spread it gently over the bananas, creating a smooth, creamy layer. Finish with a light sprinkling of grated Belgian milk or dark chocolate over the top. Remove the springform sides carefully and serve immediately for the best texture and flavor.
Notes
Which Country Invented Banoffee Pie?
Banoffee pie is a British invention, created in England in 1971. The dessert was born at The Hungry Monk restaurant in Jevington, East Sussex, when chef Ian Dowding and restaurant owner Nigel Mackenzie experimented with an American recipe. The name “banoffee” is a clever portmanteau combining “banana” and “toffee,” the pie’s two star ingredients. Dowding was attempting to make an American coffee dessert but ended up creating something entirely new when he added sliced bananas to a toffee and cream base. The dessert quickly gained popularity throughout the UK during the 1970s and 1980s, becoming a staple in British homes and restaurants. Its no-bake simplicity and indulgent flavor combination made it an instant classic. Today, banoffee pie remains quintessentially British, though it’s enjoyed worldwide. Celebrity chefs like Mary Berry have shared their own versions, cementing its status as an iconic British dessert that continues to delight generations of dessert lovers.Mary Berry Banoffee Pie Substitutions and Variations
Switching things up in this banoffee pie is actually pretty forgiving, which is wonderful news if you’re staring into your pantry wondering why you don’t have muscovado sugar at 9 PM on a Tuesday. Regular brown sugar works fine, honestly. You can swap the graham crackers for digestive biscuits if you’re feeling British, or even gingersnaps for a spicy kick. No heavy cream? Whipped topping from a tub does the job, though I won’t tell Mary if you won’t. Try adding a pinch of sea salt to the toffee for that trendy salted caramel vibe, or layer in some coffee granules.
What to Serve with Mary Berry Banoffee Pie
Banoffee pie is already a sugar bomb of joy wrapped in a buttery crust, so you’re not exactly looking for more sweetness on the side. I like to keep things simple, honestly. A strong cup of coffee cuts through all that toffee richness beautifully, or maybe some unsweetened whipped cream if you’re feeling fancy. Fresh berries work too, their tartness playing nicely against the caramel. Some people serve it with vanilla ice cream, which seems like overkill to me, but who am I to judge? The pie honestly stands alone, needing nothing but a fork and maybe a nap afterward.
Final Thoughts
Look, I’m not going to pretend this pie is health food or that making it will change your life in some profound way. But sometimes you need something ridiculously indulgent, something that makes you close your eyes after that first bite. This is that dessert. It’s layers of buttery crust, sticky toffee, fresh bananas, and clouds of cream working together in perfect harmony. Will you eat the whole thing in one sitting? Probably not, but I won’t judge if you do. Mary Berry knew exactly what she was doing with this one.
