Recipe Card

Lazy Sunday Banoffee Pie


  • 1 x 320 g pack ready rolled Jus-Rol™ Shortcrust Pastry
  • 397 g can Condensed milk - Caramel or dulce de leche
  • 4-5 small bananas, cut into 2cm wide diagonal slices
  • 300 ml double cream, whisked to soft peaks
  • 50 g milk or dark chocolate, grated

Equipment required

  • Tart Tin
  • Baking Beans


  1. Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
  2. Unroll the pastry and line an 18-20cm tart tin – don’t trim off the excess pastry, as it will shrink a little when it cooks.
  3. Line with baking paper, fill with baking beans and bake blind for 15 mins.
  4. Remove the beans and paper and return the pastry to the oven for 5 minutes.
  5. Trim off any excess pastry.
  6. Allow to cool completely.
  7. Spoon the caramel condensed milk into the cooled pastry case, top with the bananas and the whisked cream. Decorate with the grated chocolate.
  8. Chill before serving!

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