Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 179
Calories from Fat 21 (12%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 1.4g 7%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 8.5mg 3%
Sodium 57.1mg 2%
Potassium 123mg 3%
Total Carbohydrate 35.1g 12%
Dietary Fiber 0.8g 3%
Sugars 16.4g
Protein 4.3g 9%

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Recipe Description
This is a simple but impressive party dish. You can press the wonderfully biscuit-like pastry into the tin, rather than rolling it out. The pastry case and the fudge toffee filling can be made in advance, then arrange the sliced banana topping and cream before serving. It will prove irresistible.
Prep time
1 hr 15 min
Cook time
20 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
4 119/2000 Gram(g)  butter, diced
7 3/50 Gram(g)  sweetened condensed milk
4 119/2000 Gram(g)  soft brown sugar
6 Teaspoon(t)  golden (light) corn syrup
2   small bananas, sliced
4 Drop(dr)  lemon juice
1 153/200 Gram(g)  caster (superfine) sugar
1 Teaspoon(t)  semisweet chocolate, grated
5 59/200 Gram(g)  all purpose flour


Preheat the oven to 325°F. In a food processor, process the flour and diced butter until crumbed. Stir in the caster sugar and mix to form a soft, pliable dough. Press the dough into an 8 inch loose based flan tin (tart pan). Bake for 30 minutes. To make the filling: Place the butter in a pan with the condensed milk, brown sugar and syrup. Heat gently, stirring, until the butter has melted and the sugar has completely dissolved. Bring to a gentle boil and cook for 7 to 10 minutes, stirring constantly, until the mixture thickens and turns a light caramel color. Pour the hot caramel filling into the pastry case and leave until it is completely cold. Sprinkle the banana slices with lemon juice to stop them from going brown, and arrange them in overlapping circles on top of the filling, leaving a gap in the center. Pipe a generous swirl of whipped cream in the center and sprinkle with the grated chocolate.

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