Banoffee pie

By Naomi Toilalo
Photography by Sarah Henderson

Featured in Capital #78
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Naomi Toilalo’s love of baking was passed on to her by her mum. Before she died of breast cancer, she taught Naomi about the joy of baking, and how to bake bread. Ten years later Naomi was a finalist in the Great Kiwi Bake Off.

Formerly a Māori Television presenter, Naomi now runs her own Instagram TV baking show – @Whānaukai – where she shares bilingual recipes and teaches te reo Māori using food. Naomi enjoys combining her love of food with her “small kete of te reo Māori”.

Banoffee pie was never a favourite with Naomi, but after a friend asked her for a recipe she got to work and finally created this one. It’s full of texture, with a not-too-sweet caramel and a creamy banana topping.

Te papanga pihikete – The biscuit base


300g pihikete (biscuits – I used a mixture of shortbread and chocolate chip)
100g wōnati (walnuts)
120g karamu pata kua rewa (melted butter)
80g tiakarete kua rewa (melted chocolate, 50%)


1. Crush the biscuits and walnuts in a food processor or with a rolling pin.
2. Add in the pata and mix until evenly coated.
3. Press base into a 23cm cake tin lined with baking paper. Refrigerate for 10 minutes.
4. Brush the tiakarete on to the cooled base. Whakamātaohia (refrigerate) while you make the caramel.

Karamea – Caramel


120g pata (butter)
100g huka kokonati (coconut sugar)
1 can of miraka ngako (condensed milk)
1/2 tsp tote (salt)


1. Melt pata in a pot on low-medium heat. Add huka kokonati. Heat until the huka kokonati is dissolved and united with the pata.
2. Pour in the miraka ngako and add the tote.
3. Simmer the mixture for a few minutes until thick.
4. Leave to cool for 5 minutes on the bench.
5. Pour on to the base and leave on the bench.

Te Paparanga – The topping


4 panana (bananas)
1 Tbsp wai rēmana (lemon juice)
1/2 C kirīmi (cream)
300g creme fraiche
1 1/2 tsp pē wanira (vanilla paste)
4 Tbsp puehu huka (icing sugar)


1. Cut the panana and squeeze over lemon juice. Arrange the bananas on top of the warm karamea in a circular pattern.
2. Add kirīmi, creme fraiche, pē wanira and puehu huka to a bowl. Whip until thick.
3. Pipe or spread on the cream mixture. I finished mine with chocolate lace.


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