Mini Banoffee Pies© (makes 12)


Caramelised Biscuit Base
  • 5.2oz-150g unsalted butter
  • 9.5oz-270g caramelised biscuits (blitzed)
  • 1 tablespoon golden syrup
  • ½ teaspoon ground cinnamon
  • 1.7oz-50g pecan nuts (blitzed)
  • 13.9oz-395g condensed milk
  • 2.8oz-80g dark brown sugar
  • 2.4oz-70g unsalted butter
  • 1 tablespoon golden syrup
  • 2 ripe bananas (finely diced)
  • Squirty cream
  • 1.7oz-50g caramelised biscuits (blitzed)
  • Toffee sauce (to drizzle)


  1. ***Nb: biscuit base has a lot of excess butter- do not worry about this as you will soak up the excess butter once moulded into place***
  2. Grease a 12-hole mini flan/tart pan and set to one side
  3. First, prepare the biscuit base. In a large mixing bowl add the blitzed biscuits, pecans and ground cinnamon. Mix together and set to one side. In a small saucepan melt the butter and golden syrup over a low heat, continuously stirring. Once melted, remove from the heat and pour directly into the biscuit mix. Combine well
  4. Press a heaped tablespoon of biscuit mix into the mold and base of each hole. Make sure the base and sides of the pan can't be seen through the biscuit layer, press in tightly. Using kitchen paper, soak up all the excess melted butter from each pastry case. Pop biscuit cases into the fridge whilst preparing the caramel
  5. Now prepare the caramel by melting the butter and sugar together over a low heat- stirring continuously until the sugar has dissolved. Add the golden syrup and continue to stir until well combined
  6. Add the condensed milk and turn the heat up high to create a rapid boil whilst continuously stirring for one minute until you have a thick dark caramel. Remove from the heat and spoon a heaped tablespoon of caramel onto the base of each of the 12 biscuit cases. Pop back into the fridge for at least 1 hour
  7. Once ready, remove the biscuit bases from the fridge and remove from the tin carefully as to not break the sides. In some instances, you may need to dip a kitchen towel in hot water and hold around the tin to help loosen them. Set them to one side
  8. Next, finely dice the bananas and layer evenly on top of each layer of caramel. Using the squirty cream, pipe the cream on top of the banana layer in your decorative pattern of choice. Swirl some toffee sauce on the tops of the cream and sprinkle the top of each banoffee pie with crushed/blitzed caramelised biscuit
  9. Serve and enjoy

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