Banoffee Chocolate Swirl Pie
Honestly, this one is dangerous. Banoffee pie is already one of our all-time favourites, but swirling in rich dark chocolate takes it somewhere next level. You've got that buttery, crumbly biscuit base, thick caramel made from coconut condensed milk, fresh banana, and then that gorgeous chocolate ribboned all the way through the cream. It's the kind of dessert that gets absolutely demolished at the table, and people always ask for the recipe. If you're looking for a showstopper that's genuinely not that hard to pull off, make this one tonight.
Before You Start
- Preheat oven to 180°C
- Large pan for water bath (for condensed milk)
- 9-inch pie dish greased
- Baking parchment & ceramic baking beans (for blind baking if using shortcrust pastry)
- Condense plant-based coconut milk by simmering in water for 2 hours, cooled completely (can be done days or weeks ahead)
Ingredients
- 2 tbsp sunflower spread
- 2 tbsp cocoa powder
- 2 tbsp golden caster golden
- 3 tbsp cornstarch
- 1 can of plant-based condensed sweetened coconut milk
- 2 refrigerated pre-rolled plant-based pie crusts - either short crust or puff pastry
- ½ tsp cinnamon
- Pinch of salt
- ½ tsp vanilla extract
- 100g pecans - toasted & chopped
- 8 large bananas - peeled & chopped
Method
For the condensed milk
- Place a large pan filled with water on the stove top
- Remove the label from the coconut condensed milk, do not open the can
- Place in the water, ensuring it is fully submerged in the water
- Simmer for 2 hours, topping up with water regularly so the can is always completely submerged
- Remove from the water and allow to cool completely. This can be done days or weeks before making the recipe
For the pie crust
- Roll out one pie crust
- Brush with melted sunflower spread and sprinkle evenly with 1 tbsp of cocoa powder and 1 tbsp of golden caster sugar
- Roll tightly into a log and then cut into 5cm rounds
- Repeat with second pie crust
- Place half of the rounds in a greased pie dish and press to adhere and attach to form a crust right to the edges of the pie dish
- Brush with melted sunflower oil spread. (For shortcrust pastry ONLY cover with baking parchment and fill with ceramic baking beans)
- Place in the oven for 15 minutes to blind bake. Remove from the oven and set aside.
For the filling
- Toss the bananas with cornstarch, cinnamon, salt, vanilla and pecans, until coated
- Open the can of condensed milk and pour over the banana mixture. Mix well
- Add to the pie base
Cover the pie and bake
- Place remaining chocolate swirl rounds in a circle in-between two pieces of parchment paper
- Roll out to 1/4" thick and place on top of the bananas
- Press edges to seal and cut any excess pie crust
- Brush the top evenly with melted sunflower spread
- Bake for 40-45 minutes until is cooked golden on top
Time to serve
- Remove from the oven and allow to cool completely before slicing
Tips & Variations
- Make the caramel ahead: You can simmer the coconut condensed milk days or even weeks before you need it and just keep the unopened can in the fridge. It makes the day of assembly super easy and stress-free.
- Get the chocolate swirl right: Drizzle your melted chocolate over the cream in big, lazy circles then use a skewer or the tip of a knife to drag it through gently. Less is more here, you want swirls not a muddy mess.
- Chill it properly: We'd say give the finished pie at least an hour in the fridge before serving. It helps everything set so you get those clean, beautiful slices rather than it all sliding about.
Why This Works
The real magic here is in the caramel. Simmering the unopened can of coconut condensed milk low and slow transforms it into this deep, sticky, toffee-like sauce that's honestly incredible. We know it sounds a bit wild boiling a can on the hob, but trust us on this one, it works every single time and the result is a caramel that tastes like it took way more effort than it did.