FOODLOVER magazine


Traditional Banoffee Pie

A Pressure cooker makes light work of making the toffee, which is cooked in the condensed milk can – a traditional dessert with the ooze-factor.



  • 400g can sweetened condensed milk
  • 200g digestive biscuits
  • 115g butter, melted
  • 25g chopped hazelnuts
  • 3 bananas
  • 300ml double cream
  • Grated chocolate, to sprinkle
  1. Place the trivet, rack or basket in the base of the pressure cooker. Remove the paper label, if any, from the condensed milk. Place the can on its side in the cooker and add sufficient hot water to cover the can without passing the maximum mark on the side of the pressure cooker.   
  2. For electric cooker: Close the lid and bring to High pressure using the Manual, Soup, Meat, Beans or Pulses setting. Cook for 30 mins. Release the pressure using natural release, making sure the ‘keep warm’ mode is switched off.    
  3. For stovetop cooker: Close the lid and bring to High pressure. Cook for 30 minutes. Release the pressure slowly.    
  4. Leave to cool in the water until lukewarm. Meanwhile, mix together the biscuits, butter and nuts and press over the base and up the sides of a 23cm/9in fluted tart tin. Chill.   
  5. Open the can and spread the toffee over the base. Slice the bananas and arrange on top. Whip the cream and spread or pipe over the bananas. Sprinkle with grated chocolate and serve.

The New Complete Pressure Cooker by Jennie Shapter, published by Lorenz Books  

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.