Guide Calvin’s Classic Banoffee Pie

Guide Calvin's Classic Banoffee Pie

If you were one of the lucky walkers and cyclers to have been on a tour with our guide Calvin when he made his classic Banoffee Pie and you’ve been thinking about the deliciousness since, look no further. We have Calvin’s recipe here – my mouth is watering just looking at the photos. Can’t wait to give this a try this weekend. For those of you who have not had the chance to be on tour with Calvin but love a good Banoffee, read on! 


For the pie base:

  • 1 cup crumbed digestive biscuits/cookies (Marie or Granita biscuits also work nicely)
  • 7 tablespoons (100g) butter, melted

For the filling:

  • 3 ripe Bananas, sliced
  • 2 cups (400g) dulce de leche *see notes below to make your own

For the topping:

  • 1½ cups (360ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Cacao powder, chocolate shavings and or fresh banana slices for garnish


  1. Preheat oven to 350F (175C).
  2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse/mix until combined. Press into bottom and sides of 9-inch (23cm) pie/tart pan. Bake for 5-7 minutes. remove from the oven and allow to cool.
  3. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche. *See notes below to make your own
  4. In a large bowl place cold heavy cream, powdered sugar and vanilla extract. Whip to medium peaks.
  5. Spread whipped cream on top of the bananas. Refrigerate for at least 2 hours.
  6. Before serving garnish with fresh banana slices and or chocolate powder/shavings.


  • If you don’t have dulce de leche, you can make it at home with the following two methods:
  • Option 1 – place a can of sweetened condensed milk a pot of boiling water, making sure the whole can cover with water all the time, boil for 2 hours, then let cool.
  • Option 2 – place condensed milk (2 cans), brown sugar (150 grams) and butter (150 grams) in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). 
  • Use immediately or store in an air-tight container in the fridge for up to a week. If using immediately, pour the hot caramel evenly over the cookie base. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Download our free guide to (almost) everything you need to know about bushwalking in Australia

Sign up to our monthly newsletter then download our free guide. Lots of hints and tips for the casual bushwalker.
  • This field is for validation purposes and should be left unchanged.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The 15 Bushwalking Essentials You Absolutely Must Know

Sign up to our monthly newsletter and then download our free guide to (almost) everything you need to know about bushwalking in Australia!
  • This field is for validation purposes and should be left unchanged.