Banoffee Pie

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Originally an English invention, this is a friend’s old family recipe and is a refreshing alternative to the usual call for sweetened condensed milk.

I didn’t have rum, so substituted Bailey’s Irish Cream instead. I made a shortbread crust ( though it would be just as nice with a short-crust pastry or biscuit crumb/melted butter base.



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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Servings 1 Pie


  • Prepared pastry or biscuit crumb/melted butter base
  • 3-6 ripe bananas (depending on size)
  • 30 g butter
  • 1/3 cup brown sugar
  • ¾ cup warm water
  • ¼ tsp salt
  • 3 Tbsp cornflour
  • 1 Tbsp golden syrup
  • ¼ cup cold water
  • ½ tsp vanilla
  • 1 tsp rum
  • 2 egg yolks


  • Prepare pastry or crumb shell.
  • Combine cornflour and cold water to a smooth paste.
  • Melt butter, add brown sugar. Cook slowly until it caramelizes, stirring all the time, a whisk is best for this.
  • Add mixed warm water, salt, and golden syrup. Boil until all sugar has dissolved.
  • Add cornflour mixture, stir until thickened.
  • Combine some of the above mixture with the egg yolks (¼ a cup or so) whisk. Then add back to the pot with the remaining mix.
  • Add vanilla and rum. Fold in sliced bananas. Pour into the pastry shell and cover with whipped cream, sifted cocoa and extra banana slices.
Keyword Banoffee Pie
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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