Banoffee pie

60 minutes


Coffee pastry

  • 100g of butter
  • 75g of caster sugar
  • 1 free-range egg
  • 250g of plain flour
  • 20g of instant coffee granules, dissolved in 25ml hot water


  • 397g of canned caramel
  • 150g of butter
  • 50g of soft brown sugar


  • 2 bananas
  • caster sugar, for dusting
  • 300ml of double cream
  • 20g of dark chocolate


To make the pastry, beat together the butter and sugar, then mix in the egg and coffee until well-combined. Mix through the flour to form a smooth paste – if the mix is very sticky add a little extra flour. Form into a block, wrap in cling film then let rest in the fridge for at least 1 hour
Preheat the oven to 180°C/gas mark 4
Flour the work surface and roll the pastry out to a thickness of 3–4mm. Line a 23cm fluted tart tin with the pastry, letting it hang over the sides
Spread a double layer of cling film out on the work surface and smooth it out until flat. Place this over the pastry and fill with baking beads or rice
Bake the pastry for 10–15 minutes then remove the beads and bake for a further 10 minutes until the pastry is cooked and crisp
Melt the butter with the soft brown sugar and add the caramel. Bring to the boil then pour into the pastry shell and transfer to the fridge for 1 hour to set
Slice the bananas and layer over the caramel in a spiral shape. Sprinkle liberally with caster sugar and use a blowtorch to caramelise the sugar. Leave to cool in the fridge for a further 15 minutes
Whip the double cream and transfer to a piping bag with a flower nozzle. Pipe rose shapes over the top of the bananas, leaving the outer ring on show. Grate over some dark chocolate and serve