Banoffee Pie

Ripe bananas, silky sweet caramel, clouds of whipped cream all loaded on crumbly ginger biscuit base, sounds amazing to me too! This lovely dessert recipe is really easy to create and doesn’t require many ingredients, win win!



  • 200 g ginger nut biscuits
  • 75 g butter (melted)
  • 120 g light brown soft sugar
  • 100g butter
  • 350 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp caster sugar
  • 2 bananas



1. Crush the biscuits to a fine crumb. You can put them inside a food bag and smash them up with a rolling pin or simply give them a blitz in a food processor. Once you have done that place the crushed biscuits in a bowl and add the melted butter, stir that all together until combined.

2. Press that mixture into a 9″ tart case using the back of a large spoon or stepped palette knife. Make sure line the base of the tart case with some grease proof paper, the sides will be fine without. Take your time with this step as it will ensure you have a nice finish once the whole dessert is done. Place your tart case in the refrigerator for half an hour to set.


3. Prepare the caramel by melting together the light brown soft sugar and about 2 tbsp of water in a pan over a low-medium heat. Once all the sugar crystals have dissolved, whisk in the 100g butter and then cook the caramel for about five minutes on a low heat, following that add a splash of double cream and whisk in. Remove the caramel from the heat and set aside.

4. Assembly time! Pour the slightly cooled caramel in the tart case and return it back to the refrigerator for another half an hour. Whilst that is chilling out in the fridge you can prepare the chantilly cream. To do that simply throw the double cream, caster sugar and vanilla into a bowl and whisk it up until it reaches just before stiff peaks, done.


5. Take out the tart cased from the fridge, carefully remove the case and place the banoffee pie base on a serving plate. Add arrange the sliced bananas on the caramel, then either dollop the chantilly cream all over the bananas or you can add some finesse by piping it on as shown in the photo below.



Try a different type of brown sugar instead of the one I have, you will have a slightly different flavour caramel but nonetheless, delicious!

You can use digestive biscuits if you have no ginger nut biscuits, I just find that the ginger taste comes goes so well with the other flavours.

Add a final grating of chocolate on the top for an extra wow factor.



If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!



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