Food & Drink

A Deliciously Decadent Banoffee Pie Recipe

By Katrina Meynink
18th Oct 2015

banoffee pie recipe

Quite often I wonder what might be missing from my life. Generally, these thoughts occur at a time when I am rather peckish and need something to fill my pie hole. Something like this dee-light-ful banoffee pie with salted caramel.

I’ve provided recipes for the pastry and the caramel but if you are short on time and/or cooking skills then cheat to your hearts content – use great quality shortcrust pastry and a dulche de leche caramel from your local specialist deli and you’ve got yourself a dessert that takes about ten minutes to prepare. Pretty sweet words to read when it involves a mile high banoffee pie right?



  • 400 gm (2 2/3 cups) plain flour
  • 120 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • 240 gm cold butter, cubed
  • 1egg, chilled

Salted caramel

  • 200 gm caster sugar
  • 60gm butter, coarsely chopped
  • 125 ml (1/2 cup) pouring cream
  • Sea salt


  • 400ml pouring cream
  • 3 large bananas thickly sliced
  • 1/2 cup white marshmallows, halved
  • 1/2 cup chocolate chunks (I used white, milk and 70% dark)
  • 1/4 cup macadamias roasted, roughly chopped
  • Edible flowers to serve
  • 1 cup dulche de leche 


  1. For salted caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter (be careful as hot caramel will spit) and whisk to combine. Add cream (be careful as mixture will foam and rise) and 1 tsp sea salt (or to taste) and whisk to combine. Keep warm.
  2. For the pastry combine flour, icing sugar, vanilla seeds and a pinch of salt in a food processor and process to combine. Add butter, pulse until fine crumbs form. Beat egg lightly, then add to mixture. Pulse to combine, turn onto a work surface. Bring pastry together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry and line a 23cm loose bottomed cake tin. 
  3. Preheat oven to 180C and blind bake (12-15 minutes). Remove weights and bake until golden (8-10 minutes), then cool.
  4. To make the topping whisk the cream to firm peak. Gently stir through the marshmallows, chocolate chunks and nuts. Scoop a third of the mixture into the pie shell. Alternate in rough layers the banana slices and caramel. Repeat until pie is mile high and you have no mixture left. Top with edible flowers and serve.

Image credit: Katrina Meynink

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