Join our mailing list!

About AngloFiles:
We’re passionate about the National Trust, travel and all things British! Join the conversation: @anglofiles and on Facebook.
About Royal Oak:
About Us

Friends of Royal Oak:

National Trust
NT Treasure Hunt
NT Knole Conservation
NT Going Green
Albion Tours
Art Tours Ltd.
The Carter Company
Christina's Cucina
Tessa Boase
Rajel Khambhaita
Oliver Cox
The Art Newspaper
The Magazine Antiques
Freeman's Auction

Banoffee Pie: A Simple, but Sensational Banana, Toffee and Fresh Cream Dessert!

Guest - Wednesday August 10, 2016 9:11

Christina Conte is a renowned food blogger and top-notch cook with a passion for the UK. In fact, she was even born on the other side of the Atlantic and visits her native Scotland often! Her blog, Christina’s Cucina, is home to hundreds of delicious recipes that will make your mouth water, plus fun stories from her travels in England, Wales, Ireland, Scotland and beyond. We’re delighted to be able to share Christina’s recipes regularly here on The AngloFiles Magazine.

By Christina Conte


You’ve probably heard of Banoffee Pie, but have you tasted it, or better yet, made it?

The original creation came from The Hungry Monk restaurant in East Sussex, England. I will link to the original recipe below as I always believe in giving the person(s) who first made the dish the credit that they deserve. I made this particular pie to take to a block party (with lots of children) so I omitted the coffee in the cream. It’s so simple, you honestly don’t even need a recipe: a Banoffee (or Banoffi) Pie is essentially a no-bake caramel, banana and (coffee) cream pie!

Banoffee Pie

slightly adapted from the original Hungry Monk recipe


  • one pie crust, baked or cookie/biscuit crumbs
  • 1 can of condensed milk (do not use evaporated) or caramel flavored condensed milk or dulce de leche
  • 1 or 2 firm, but ripe bananas
  • lemon juice for bananas
  • 8 to 12 oz of heavy whipping cream


For step-by-step cooking instructions, please read more at Christina’s Cucina.