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Rich banoffee pie

Rich banoffee pie

Total Time
2 hr 55 min
20 min
35 min
Finally, a low-fat spin on the classic banana and toffee pie!


Reduced-fat shortcrust pastry

130 g, 1 sheet, just thawed

Sweetened condensed milk

395 ml

Brown sugar

cup(s), (75g)

Reduced fat oil spread

50 g


2 large, thinly sliced

Full-fat cream

¾ cup(s), thickened, (185ml)

Cocoa powder

1 tsp, for dusting

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 23cm (base measurement) round loose-based fluted tart tin with oil. Roll pastry between 2 sheets of baking paper to fit the prepared tin. Line tin with pastry and trim excess. Refrigerate for 10 minutes.
  2. Place tin on a baking tray. Cover pastry with baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes. Remove paper and weights and bake for 5–10 minutes or until pastry is crisp and golden. Cool to room temperature.
  3. Meanwhile, place condensed milk, sugar and spread in a small saucepan over low heat. Cook, stirring constantly, for 10–12 minutes or until sauce thickens and turns a light caramel colour (do not boil).
  4. Pour caramel into pastry case. Cover with plastic wrap and refrigerate for 2 hours or until chilled. Transfer pie to a serving plate. Top with banana and cream. Serve dusted with cocoa.