Banoffee Pie Recipe

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20 min


5 min

Nutrition per portion

Calories 530 kCal 27%
Fat 24g 34%
  -  Saturates 14g 70%


  • 75g (3oz) unsalted butter
  • 150g (5oz) digestive biscuits, crushed
  • 1 jar dulce de leche, eg Merchant Gourmet
  • 5 bananas, thinly sliced
  • 200ml (7fl oz) half-fat crème fraîche
  • 250ml (9fl oz) Greek yogurt
  • 2tbsp icing sugar, sifted
  • 2tsp vanilla extract
  • 75g (3oz) dark chocolate – 50g (2oz) melted, 25g (1oz) grated
  • You will need
  • 8 ramekins or glass dishes


  • Melt the butter in a large frying pan over a low heat. When it is bubbling, add the biscuits, mix well and toast for 3 minutes. Squash 2tbsp of biscuit crumbs into the bottom of each ramekin and make level. Place in the fridge for 10 minutes.

  • Spread the dulce de leche over the biscuit base. Thinly slice three of the bananas and cover the dulce de leche with a layer of sliced bananas. Mix together the crème fraîche, yogurt, icing sugar and vanilla extract and spoon over the sliced bananas. Chill in the fridge.

  • To make the chocolate-dipped bananas, thickly slice the remaining bananas on the diagonal and half dip in the melted chocolate. Place on a baking sheet lined with baking paper and put in the freezer until the chocolate has set. To serve, put two chocolate-dipped bananas in each ramekin and sprinkle with grated chocolate.

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