Banoffee Pie

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Crush biscuits to fine crumbs with a few small pieces for texture. Mix with melted butter.
2. Press firmly into a 23 cm loose-bottomed tin, including a 2 cm rim. Chill for 30 minutes.
3. Spread caramel evenly over the cold base. Slice bananas 5 mm thick and arrange in overlapping layers.
4. Whip cream to soft peaks: it should hold a curve but not look grainy. Spoon over without crushing the bananas.
5. Finish with grated chocolate and chill for at least 2 hours. Slice with a hot, dry knife.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

• Flavour bridge: toast and orchard fruit echo browned dairy flavours
• Acidity: Medium-high acidity prevents heaviness.
• Body: Medium-full body matches creamy food.
• Tannin: Low tannin suits poultry and fish.
• Sweetness: Dry wine avoids excess sweetness.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Fortified

Tawny Port

Why it works: Tawny Port is sweeter than the dessert and echoes caramel, dried fruit, nuts and chocolate, preventing the wine from tasting thin.

Sweet fortified wine with caramel, dried fruit, nuts and orange peel. Excellent with sticky toffee, nut desserts, chocolate, caramel and mature cheese.

GrapeTouriga Nacional, Touriga Franca, Tinta Roriz

RegionDouro Valley

Wine flavourcaramel, walnut, fig, orange peel

Serve at12-14°C

• Flavour bridge: caramel, walnut and dried fruit mirror the dessert
• Acidity: Enough acidity to prevent cloying.
• Body: Full body matches dense sweets.
• Tannin: Tannin is low and unobtrusive.
• Sweetness: Sweet wine must be at least as sweet as the dish.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Fortified

Madeira

Why it works: Madeira has searing acidity and roasted caramel-nut flavours that are particularly strong with treacle, toffee, coffee and spiced cakes.

Long-lived fortified wine with caramel, walnut, citrus peel and roasted notes. Excellent with treacle, toffee, nut cakes and rich savoury sauces.

GrapeSercial, Verdelho, Bual, Malvasia

RegionMadeira

Wine flavourcaramel, walnut, citrus peel, roasted sugar

Serve at12-14°C

• Flavour bridge: roasted sugar, citrus peel and nuts mirror baked flavours
• Acidity: High acidity cuts dense sweetness.
• Body: Medium-full body.
• Tannin: No meaningful tannin.
• Sweetness: Sweet style chosen to match dessert.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.