Banoffee Pie

This delicious classic will have everyone exploding with glee! Bananas, caramel, whipped cream…. heaven and so so easy to make. I make it with a choc chip cookie base just to be extra!

Possibly one of the most delightful desserts that I have made.


200g choc chip cookies (feel free to double up this and the butter for a chunkier base)

80g butter – melted

Tin of caramel sauce – I used Carnation 397g

284 ml whipping cream

2 small bananas – chopped into rounds

A square or two of milk chocolate to shave over for decoration


Pop your cookies in two sandwich bags doubled up and bash into small crumbs with a rolling pin.

Place your butter in a pan over a low heat and once it has melted add your biscuit crumbs, stirring all the while to combine and coat them in the butter.

Line a 20cm loose bottomed cake tin and press the crumbs into the base. It will look like there’s not enough but spread them thinly and they will fully cover the base. If you want to use double measures for this feel free.

Allow to set in the fridge for around an hour or so.

Remove from fridge and pour over your caramel sauce. Now place your chopped banana rounds onto the caramel.

Top them with your fluffy whipped cream and shave over some milk chocolate to finish off.

This is utterly delicious, trust me there will be none left!