Banoffee Pie




Prep Time


Cook Time

Banoffee Pie with Mocha Cream Topping



Banoffee Pie with Mocha Cream Topping

  • 125g plain sweet biscuits
  • 75g butter - melted
  • 2 x 395g tins Nestle caramel
  • 4 teaspoons gelatine - dissolved in 2 tablespoons boiling water
  • 4 bananas - halved lengthwise and cut into pieces
  • 300ml cream
  • 2 tablespoons icing sugar
  • 2 teaspoons instant coffee
  • 2 tablespoons cocoa
  • Chocolate shavings for serving


Biscuit mixture

  • Crush the biscuits in a food processor. Add the butter.
  • Push the mixture into a 24cm pie dish, on bottom and up the sides. Place in the fridge

Pie mixture

  • Whip the gelatine into the caramel
  • Add in bananas and tip the mixture into the pie base and place in the fridge for 2 - 3 hours to set


  • Whip the cream and icing sugar together. Dissolve the coffee and cocoa in a little warm water and whip into the cream.
  • Top the pie with the mocha cream and decorate with chocolate shavings