Banoffee pie

Get ready to wow your guests with a delectable dessert that not only tastes amazing but also packs a delightful boozy punch. This recipe calls for a chefs’ blow torch, adding a touch of flair to your culinary masterpiece.

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins



By Matt Tebbutt
From Saturday Kitchen


For the base

  • 100g/3½oz smooth speculoos spread, such as Biscoff
  • 300g/10½oz speculoos biscuits
  • 23cm/9in blind-baked tart shell

For the banana purée

  • 60g/2¼oz unsalted butter
  • 4 overripe bananas, peeled and sliced
  • 1 vanilla pod, seeds removed
  • 60g/2¼oz caster sugar
  • 50ml/2fl oz dark rum

For the caramelised bananas

  • 2 bananas, peeled and sliced
  • 20g/1oz caster sugar

For the cream

  • 300g/10½oz double cream
  • 20g/1oz icing sugar
  • 300g/10½oz crème fraîche

To serve

  • chocolate curls or shavings
  • cocoa powder
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