Mini banoffee pies

Go retro with this easy and ever-popular dessert that's been given a smart dinner party makeover



  • calories 612
  • carbs 54.1
  • saturated fat 24.8
  • sugar 39.2
  • protein 5.7
  • fat 41.3
  • fibre 1
  • salt 0.8


225g digestive biscuits
120g butter, melted
1 x 397g tin Nestlé Carnation caramel
1 x 300ml pot double cream
3 ripe bananas, finely sliced
banana chips (optional)
chocolate shavings


  1. Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
  2. Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly – you can use a teaspoon for this - and refrigerate for at least half an hour.
  3. Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
  4. Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
  5. Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.