RecipesBanoffee Pie with Panela-Anzac Crust

  • Serves 10
  • Prep time 30 mins
  • Cook time 3 hrs 30 mins
  • Sweet Good


  • Dulce de leche

  • Topping

    Dulce de leche

  1. Bring a large saucepan of water to a rigorous simmer.
  2. Remove the paper labels from the outside of the condensed milk tins and carefully lower them into the saucepan on their sides.
  3. Allow to simmer in the water for three hours, ensuring that the water is always covering the tins (topping up when needed).
  4. After the three hours have passed, remove the tins from the water and allow to cool.


  1. Preheat oven to 200˚C.
  2. Mix together the oats, flour, coconut, salt and panela in a large bowl.
  3. Heat the golden syrup and butter together in a saucepan on medium heat (or in a microwave in 30s intervals until melted).
  4. Mix the bicarbonate of soda in with the golden syrup and butter mixture then add to the dry ingredients and combine well.
  5. Press the base into a 20cm pie dish using your hands until it is evenly distributed and compact.
  6. Cover with a sheet of baking paper and blind bake using baking weights or uncooked rice for 20 mins.
  7. After 20 minutes, remove the baking paper and weights and place back into the oven for another 10-15 minutes or until the base is a light golden brown. Leave to cool.


  1. Open the tins of dulce de leche and tip into the Anzac-panela base leaving 1cm from the top (you will need approx 1.5 tins).
  2. Slice the ripe bananas into 1cm slices and arrange on top of the smoothed dulce de leche.
  3. Place the thickened cream in a large bowl and beat with an electric whisk until medium peaks form.
  4. Top the banana with the freshly whipped cream and finish with a sprinkle of cocoa powder.
  5. This will store covered in the fridge for up to three days, you can also make the base, cream and dulce de leche ahead of time and assemble before serving.