Banoffee Pie

Who doesn’t love a bit of Banofee Pie? It is an anytime anywhere cake.

This man is uncomplicated, with a few good layers that make him outstandingly satisfying. He has a firm stable base, covered by a couple layers of sweetness and guilty pleasures topped with a soft, visually appealing exterior.  

He’s simplicity makes him easily adaptable to any environment, but at the same time he is a hands down party pleaser!

Although not commonly encountered, this cake is popular on menus in Australia, New Zealand and areas of the world where life is relaxed and the produce is good!




1 packet chocolate ripple biscuits

350 ml fresh cream

280 grams melted butter

1x tin Nestle’s caramel

2-3 bananas

40 grams melted milk chocolate

Shaved chocolate for decoration


1. Crushed biscuits and mix with melted butter in a bowl and combine well.

2. Spoon mixture into a round cake tin with a removable base and place in fridge for 1-2 hours or until firm.

3.  Whip cream and place in fridge for 1 hour.

4. Once firm, remove biscuit base from cake tin. Line base with banana and caramel and drizzle with melted chocolate.

5.Top with whipping cream and shaved chocolate.



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