Lazy Sunday Banoffee Pie

chef hat
6 Servings
20 minutes bake time

Keep Sunday’s deliciously lazy with this simple banoffee pie recipe – a dessert showstopper. A golden shortcrust pastry base with gooey sweet caramel, cream, banana and chocolate. Divine!


  • Small check mark in a circle icon 1 x 320g pack ready rolled Jus-Rol™ Shortcrust Pastry
  • Small check mark in a circle icon 397g can Condensed milk – Caramel or dulce de leche
  • Small check mark in a circle icon 4-5 small bananas, cut into 2cm wide diagonal slices
  • Small check mark in a circle icon 300ml double cream, whisked to soft peaks
  • Small check mark in a circle icon 50g 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!