Banoffee pie served on a plate

Next level banoffee pie

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 45 mins Cook: 20 mins Plus 5 hours chilling

More effort

Serves 8

Take this classic dessert to the next level with our marvellous makeover, featuring salted caramel, banana chips, crushed biscuits and peanut butter cream

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal835
  • fat50g
  • saturates29g
  • carbs84g
  • sugars69g
  • fibre4g
  • protein10g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 262g pack dark chocolate oat biscuits (we used Hobnobs)
  • 65g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the roasted bananas

  • 4 slightly overripe bananas
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 4 tbsp light brown soft sugar
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the caramel crunch

  • 397g tin Carnation caramel
  • 80g banana chips, crushed

For the peanut butter cream

  • 100g smooth peanut butter
  • 100g icing sugar
  • 340ml double cream

Method

  1. Whizz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs into the tin and up the sides until the whole case is lined. Chill for at least 10 mins.

  2. Heat oven to 200C/180C fan/gas 8. Halve the bananas lengthways and tip into a shallow roasting tray or baking dish. Squeeze over the lime juice, scatter with the brown sugar and bake in the oven for 15-20 mins until caramelised. Leave to cool slightly, then thoroughly mash and spread evenly over the tart base.

  3. Tip the caramel into a saucepan, bring to a simmer and bubble for a few minutes to thicken. Add a pinch of flaky sea salt. Crush the banana chips using a rolling pin on a chopping board. Take the pan off the heat and stir in most of the banana chips, then spread the mixture over the banana layer and put back in the fridge for at least 4 hrs to set.

  4. To make the peanut butter cream, beat the peanut butter with the icing sugar and 140ml of the cream until smooth. Whisk the rest of the cream until it just holds its shape, then fold through the peanut butter cream to ripple. Top the tart with pillows of the whipped cream. Scatter with the rest of the crushed banana chips and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
antoniawalls
16th Nov, 2018
Hello, How far in advance can I make/assemble this pie? Many thanks, Antonia
goodfoodteam's picture
goodfoodteam
20th Nov, 2018
Thanks for your question. You can make this a day ahead. We'd suggest scattering the banana chips on top before serving.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.