Make this banoffee pie, then check out our banoffee cheesecake, banoffee cake, banoffee fridge cake and more banana dessert recipes.

Looking for more traditional British desserts? Take a look at our custard tart, treacle tart, Manchester tart and plenty more.


  • 300g oaty biscuits, HobNobs are good
  • 60g butter, melted
  • 397g tin Nestlé Carnation Caramel
  • 3 large bananas, sliced
  • 350ml double cream
  • 1 tbsp icing sugar
  • 100g dark chocolate


  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer.
    Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.

  • STEP 2

    Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas.
    Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.


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