Try this recipe for biscoff banoffee pie, then check out our banoffee fridge cake, banoffee cheesecake, sticky banoffee pudding with chai caramel and more banana dessert recipes.

Biscoff banoffee pie recipe


  • 225g Biscoff biscuits, bashed to crumbs, plus 2 extra broken biscuits, to serve
  • 125g unsalted butter, melted
  • 397g Carnation caramel
  • 3 bananas, peeled and cut into 1cm slices
  • 25g walnut halves, toasted
  • 4 tbsp Biscoff spread
  • 300ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 1 square dark chocolate, grated


  • STEP 1

    Mix the biscuit crumbs and butter with a pinch of salt until it resembles damp sand. Tip into a 20cm loose-bottomed tart tin, pressing it into the base and up the sides using the back of a spoon. Chill for 15 mins.

  • STEP 2

    Stir the caramel to loosen, then spoon this over the biscuit base. Sprinkle over a pinch of sea salt flakes, then arrange a layer of the sliced bananas on top. Sprinkle over the toasted walnuts and drizzle over 2 tbsp of the spread (if it’s too stiff, warm it briefly in the microwave).

  • STEP 3

    Whip the cream to soft peaks along with the vanilla, icing sugar and remaining 2 tbsp of spread. Spoon the whipped cream over the pie, making a few swoops with the back of a spoon. Chill for 1 hr.

  • STEP 4

    Scatter over the broken biscuit pieces and grated chocolate, then serve in chunky slices.

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Anna Glover profile
Anna GloverSenior food editor

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