Brasil nut banoffee pie

Brasil nut banoffee pie

Cabana The Cookbook
Martin Poole

Brasil nuts are called castanhas do Pará in Brasil, which means ‘chestnuts from Pará’, the northern state where they are most readily grown. Here we’ve used them in the base of our banoffee pie, an incredibly simple but delicious banana and toffee pie with a thick whipped cream topping. It’s best on the day you make it, but any leftovers can be kept chilled for up to three days.


Quantity Ingredient
200g digestive biscuits
50g brasil nuts, roughly chopped
60g unsalted butter, melted
1 egg
400g Doce de leite
or 400g ready-made condensed milk caramel
300ml double cream
1 teaspoon vanilla extract
3 firm ripe bananas
1/2 lime
50g good-quality dark chocolate


  1. Preheat the oven to 180°C. Break the biscuits into small pieces and place in a food processor. Add the nuts and process until it resembles fine breadcrumbs. Add the melted butter and egg and blend until the mixture just starts to come together. Scrape the mixture into a 24 cm diameter tart tin with a removable base. Press it evenly over the base and sides with the back of a spoon or a spatula. Put the tin on a baking sheet and bake for 15–20 minutes, until lightly golden. Remove and leave to cool completely, then chill for at least 1 hour until firm.
  2. Spread two thirds of the doce de leite evenly over the pie crust base. Whip the double cream and vanilla extract to soft peaks. Peel and slice the bananas into rounds, then squeeze over a little lime juice to prevent them from browning. Neatly arrange the banana slices over the caramel. Spread the whipped cream over the banana layer. Grate the chocolate into a small bowl and sprinkle it over the cream to decorate, then drizzle with the remaining doce de leite. Carefully unmould the pie from the tin and transfer to a cake plate to serve.
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