Banoffee Pie



  • 175g Rich Tea Light biscuits
  • 200g unsalted butter
  • 100g dark brown soft sugar
  • 397g can condensed milk
  • ½ tsp LoSalt
  • 2 ripe bananas, mashed
  • 250g 0% fat Greek yoghurt
  • 1 tsp cocoa


  1. Preheat the oven to 200oC, gas mark 6.
  2. Crush the biscuits in a food processor to give fine crumbs. Melt 100g butter and mix in the crumbs.
  3. Press into the base and sides of a 4cm deep, 20cm round loose bottomed tin and bake for 10 minutes. Cool.
  4. Melt the remaining butter and sugar in a medium saucepan and gently cook for 3 minutes, stirring constantly. Add the condensed milk and bring to the boil, stirring and cook for 1 minute, stirring all the time to give a thick golden caramel.
  5. Stir in the LoSalt and pour into the tin. Chill for at least 4 hours or overnight.
  6. Spread the bananas on top of the caramel and top with the yoghurt, remove from the tin. Sprinkle with cocoa and serve.