Banoffee pie burritos


If bananas aren’t phallic enough for you, just transform them into a sensuous cream laced with alcohol, stick them into a kissably soft burrito, carefully caress into tight log, cut it and then dip it into a sticky, sweet caramel- it’s beyond phallic, it’s pure sin, which is confusingly heavenly at the same time. Real pleasure that conveniently requires just one person.


Banoffee pie is a real English classic, composed of rich, fluffy clouds of cream, dense caramel, crunchy buttery biscuit and of course, banana. This wonderful combination would without a doubt work well with anything. Burritos are essentially exciting versions of sandwiches and are certainly at lower risk of items spilling out from the loose, open edges due to their typically tight-wrapped nature. I’m sure that Mexico and England would work perfectly well together to create a great product.


Having made too many banoffee pies (as is often the case since I can never cook anything that would feed less than the five thousand), I had nobody to share the remainders with, especially with my neighbours on holiday and my boyfriend catching a flight to another city that morning. I panicked and made a pile of crepes after which I stuffed them with the banoffe pie leftovers using my small yet heavy hands. At this point the whole thing resembled a delicious but hideous-looking vomit, which was shoved into freezer bags and then a ready-to-go suitcase. Despite their appearance, the makeshift burrito-wannabes were still edible, but embarrassingly a frightful sight that my boyfriend had no choice but to hide from other airport attendees who were tucking into their handsome brunches.


Without the effort of composing an intricately layered pie, each individual component can be carelessly smeared onto an easy peasy crepe and consumed with bare hands. There’s also the added bonus of absence of biscuit crumbs which usually escape upon each mouthful in the naked pie version.

Serving size:

Makes 6 large burritos

Ingredients for filling:

  • 100g crushed digestive biscuit crumbs (recipe will be out soon, but you can use ready-made ones in the mean time!)
  • 50g butter
  • 175ml condensed milk
  • 3 sliced bananas
  • 100ml double cream
  • 2tbsp cointreau
  • 1tbsp brown sugar

Ingredients for crepe:

  • 75g plain flour
  • 1 egg
  • 200ml milk
  • Oil to pan fry



  1. For the crepes, combine all ingredients together into a runny batter then fry lightly for 1-2 minutes until golden. Do the same on the other side.
  2. For the filling, heat the condensed milk in a double boiler and continue to stir for at least 10 minutes until the colour changes into a deep, rich golden brown and the consistency becomes more stiff and sticky.
  3. Pan fry the bananas and add the sugar and Cointreau once they begin to soften.
  4. Stir in half of the cream and continue to heat for a further 5 minutes.
  5. Line the centre of each crepe with all of the prepared ingredients and tightly wrap, concealing the edges.
  6. Cut in half and drizzle with the remaining caramel.

Garnish with banana chips if desired. Any leftover caramel can be shaped into balls as it becomes toffee-like after cooling down in the fridge. Savour that intense pleasure that will shortly greet you.

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