Banoffee pie

Banoffee pie, caramel, chocolate, banana and cream  all the good stuff in one luscious dish, and it’s really not that sweet – just delicious.

  • Prep Time

    25 Minutes
  • Serves

    6 People


  • 200g Granita or digestive biscuits
  • 100g unsalted butter
  • 380g caramel topping
  • sea salt flakes
  • 4 ripe bananas, sliced
  • 300ml thickened cream, whipped
  • 100g dark chocolate, broken in small pieces

You'll Need

  • Multix Resealable Slider Sandwich bag
  • Multix Freezer bags
  • Multix Bake


  1. Place the biscuits in a Multix freezer bag and using a rolling pin or an empty wine bottle gently crush them to fine crumbs, transfer to a medium bowl.
  2. In a microwave melt the butter, stir it into the biscuits until well combined. Spoon it into a loose-bottomed, rectangular tart pan and firmly press it into the base and up the sides. Chill in the fridge until firm.
  3. To make chocolate topping, place the chocolate in a Multix slider bag seal and microwave on high for about 1 min’ until thoroughly melted. Line a large tray with Multix Bake, snip a tiny corner off the end off the bag and drizzle in looping chocolate pattern all over the whole surface of the lined tray. Place in the fridge until needed.
  4. Empty the caramel topping into a medium bowl, stir through a good pinch of sea salt flakes (to your taste). Pour the salted caramel into the biscuit case and return to the fridge to chill slightly.
  5. When ready to serve, ease the tart out of the pan and place on a serving board. Arrange the sliced bananas on the caramel, dollop with whipped cream and top with the decorative loops of dark chocolate.