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  • Brittany Aldridge

Biscoff Banoffee Pie

Biscoff Biscuits + Bananas + Toffee = Biscoff Banoffee Pie! Let me explain further; buttery Biscoff biscuits, oozy layers of caramel and Biscoff spread, sliced banana, and topped with sweet whipped thickened cream and chocolate. Doesn’t that sound deliciously mouthwatering?!?! Read ahead for the recipe and enjoy!


  • 1/2 a packet of plain digestive biscuits (200 grams)

  • 1/2 a packet of Biscoff biscuits (200 grams)

  • 100 grams of unsalted butter, melted

  • 1 teaspoon of salt

  • 2 (395 grams each) cans of sweetened condensed milk

  • 4 tablespoons of Biscoff spread

  • 2 large bananas

  • 2 cups of thickened cream

  • 1/3 cup of caster sugar

  • 2 teaspoons of vanilla extract or paste

  • 50 grams of grated dark chocolate, for garnish


  • Preheat the oven to 155°C (175°C or 350°F). Empty the digestives and biscoff biscuits into a clean tea towel or ziplock bag. Seal, then crush them into crumbs using with a rolling pin, or grind then up using a food processor.

  • After your finished grinding the bisvuits they should resemble sandy crumbs. Pour them into a large bowl then add the melted butter and salt. Mix then empty them into a pie dish. Press the mixture into the bottom and up the sides of the dish. Level it off using the base of a measuring cup.

  • Bake the crust for 15 to 20 minutes in the oven then set aside to cool for at least 1 hour. (You can make the crust up to 3 days ahead of you would like, just store in the fridge)

  • Once the crust is cool, carefully spread the biscoff spread over the crust using the back of a spoon and set aside.

  • Start making the caramel filling. Put a pot on medium heat and pour in the sweetened condensed milk. Cook for 15 minutes, constantly stirring until it becomes a darker golden colour and thickened.

  • Pour the caramel into the pie dish, directly on top of the crust, spread into an even layer then refrigerate for another hour or so.

  • Slice the bananas and grate the dark chocolate. Set aside.

  • In a large bowl add the cream, vanilla and sugar. Whip using a hand mixer until hard peaks form (about 4 minutes).

  • Take the pie out of the fridge and layer on the banana slices. Next, pipe or spoon the cream on top of the bananas and using the back of a spoon or offset spatula, create swirls in the cream. Sprinkle over grated dark chocolate and serve!!!!! Please enjoy!

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