Banoffee Pie Recipe

This quick and easy banoffee pie recipe combines a crunchy biscuit crust, sweet caramel topping, thick slices of fresh banana and lashings of whipped cream.



Prep Time

20 minutes plus 1hr for crust to set

Cooking Time



Recipe Ingredients

  • 200g (i packet) SPAR Coconut biscuits or digestive biscuits
  • 113g (1/2 cup) SPAR butter, melted
  • 1 x 370g can SPAR Caramel Fantasy
  • 4 small SPAR Freshline bananas, sliced
  • 250ml (1 cup) cream
  • 1 tbsp SPAR Icing Sugar
  • 43g (1/3 cup) milk chocolate, grated

Recipe Method

  1. Grease a 23cm loose bottomed tart tin with butter, oil or cooking spray
  2. Crush the biscuits into fine crumbs, by placing the crumbs into a resealable plastic bag and crushing with a rolling pin to make a fine crumb.
  3. Mix the crushed biscuits with the melted butter until fully combined.
  4. Pour the mixture into the tart tin and spread evenly onto the base.
  5. Push down with the back of a spoon to smooth the surface and chill in the fridge for an hour.
  6. In a bowl, beat the caramel treat to loosen.
  7. Spread it out evenly onto the biscuit base using the back of a spoon or palette knife.
  8. Gently place the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
  9. Whip the cream and icing sugar until smooth and thick.
  10. Take the pie out of the fridge and spoon the whipped cream on top of the bananas.
  11. Sprinkle the grated chocolate over the cream and serve.

Hints & Tips

You can make your own dulce de leche caramel topping by placing a can of sweetened condensed milk into a small pot, covering with water and bringing to the boil and then simmering for 2hrs. Remove the can with tongs and leave to cool before opening and using.