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Playing How To Make Banoffee Pie The Royal Family Way With Prince Charles & Princess Diana's Former Chef

The former personal chef of Prince Charles and Princess Diana—Chef Carolyn Robb—shares her recipe for a no-bake British classic.

"Best eaten within 24 hours as otherwise it may go rather soggy!"—Carolyn

For a more modern, American twist, check out Clinton Kelly's version made with a salty pretzel crust. Or if you're in the mood for more recipes from across the pond, try these British Scones with Jam & Clotted Cream.


  • 12 ounces sweet biscuits, finely crushed
  • 5 ounces melted unsalted butter
  • 1 pound caramelized condensed milk or dulce de leche
  • 3 large bananas, peeled and thinly sliced
  • Juice of 1 lemon
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon instant coffee (optional)
  • Chocolate shavings or powder, for decorating


Serves: 6 to 8


Combine the crushed biscuits with the melted butter, then press into an 8-inch flan ring or pie plate. Refrigerate.

When the crust is chilled and firm, spoon the caramel into the base of the pie crust.

Drizzle the banana slices with the juice of a lemon, then arrange the bananas on top of the caramel. 

Whisk the cream until soft peaks form. Mix in the sugar, vanilla and coffee powder, if using. Spoon the cream over the banana, then top with either chocolate shavings or chocolate powder.