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Banoffee Pie


  • 100 g butter
  • 250 g digestive biscuits
  • 397 g carnation caramel tin
  • 2 large ripe bananas sliced
  • 300 ml double cream whipped
  • grated dark chocolate to decorate


  1. Grease and base line a 20cm loose bottomed tin
  2. Crush the digestive biscuits till they are crumbs
  3. Mix through the melted butter
  4. Press the mixture onto the bottom and sides of the tin and chill for at least 10 minutes (a good time to whip the cream and slice the bananas).
  5. Remove from fridge, spoon in the caramel and level out (be careful not to stir the caramel or it can become too loose)
  6. Place banana slices on top of the caramel.
  7. Top with whipped cream and decorate with grated chocolate.