The concept of leverage is all about achieving ever more with ever less. I’ve been reading a lot about it lately as I’m learning to systemise more areas of my businesses. As everything in my life relates back to food, I naturally got thinking about how the concept of leverage would apply in the kitchen.

The greatest leverage available to all home-cooks is the supermarket. With some planning, it is easy to leverage its cost savings and convenience to produce stunning homemade deliciousness.

Inspired by my recent meal at Cafe Sopra and the concept of leverage, I took advantage of the price drop on bananas, as well as some store-bought biscuits and a few other things… And turned a handful of measly ingredients into a banoffee pie!

This recipe requires no baking whatsoever and almost no cooking. It’s perfect for those looking for a semi-instant dessert.

making dulce de leche

The first step is to turn sweetened condensed milk into dulce de leche, an indulgent thick rich caramel.

It’s so easy and effortless – the can of condensed milk just needs to be immersed in a pot of water and simmered for two hours. The result is a gorgeous jam-like spread.

And for the base? Just crumb the biscuits with the butter, and voila!

banoffee pie base

banoffee pie with base and dulce de leche

Banoffee Pie
Recipe adapted from Andy Bunn, Cafe Sopra
Serves 12


1 can of sweetened condensed milk (395g)

180g unsalted butter, chopped
375g digestive biscuits, halved

4 bananas

30g dark chocolate, finely grated

1 can light whipped cream


Place can of the condensed milk in a large saucepan of water and bring to the boil over a medium heat. Reduce heat to a simmer and cook for 2 hours adding water if necessary to ensure cans remain covered, remove cans and cool in the fridge for a couple of hours.

Meanwhile melt butter in a small saucepan (or microwave), and then cool slightly. Using a food processor crush biscuits into fine crumbs, add the butter and process briefly to combine. Pres crumb mixture over the base of a greased 28cm loose based tin, then refrigerate for 30 minutes to firm the base.

Spoon caramel evenly over the biscuit base and refrigerate overnight until firm.

To assemble pie: Remove pie from the tin and loosen base and place on a plate. Spray whipped cream over the caramel filling, then place cut bananas in an overlapping circle working from the outside in. Top with more whipped cream and sprinkle with grated chocolate.
Cut into slices with a hot dry knife and serve immediately.

Tips: To stop noise of the cans rattling in the saucepan, place a folded tea towel in the base before adding the water.


close up of banoffee pie - cream, banana, dulce de leche and biscuit base

I think this recipe has the highest impressiveness to effort ratio. It is one of the most easiest desserts you’ll ever whip up, even for beginner cooks.

Plus, it’s a definite crowd pleaser.

homemade banoffee pie


  1. Oh. My. Gosh.
    Billowing swirly clouds of cream! And bananas! I’m still waiting (impatiently) for the price on bananas to drop so that I can start eating them by the bunch again. Will have to set some aside for banoffee 🙂

  2. Haha, I’ve started seeing banana TV ads recently too. A bit bizarre considering the price of bananas these days, but at least they’ve begun dropping in price. It’s a tiny bit more affordable in Sydney now.

  3. I am DYING to try out this one out! Although I looked at the Andy Bunn one and it says to use 2 cans of condensed milk and you have put down 1. Was that just for preference Jen?


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