About the Recipe
This indulgent twist on the classic banoffee pie layers buttery biscuit crust, rich chocolate ganache, and creamy coconut-infused toffee beneath slices of ripe banana.
Finished with whipped cream and a sprinkle of toasted coconut, it’s a luscious blend of tropical sweetness and chocolatey depth—perfect for dessert lovers craving something bold and comforting.
Ingredients
4 bananas
400g caramel
25g Dark Chocolate
Handful of coconut shavings
Coconut Cream
400ml coconut milk
4 large egg yolks
4 tablespoons caster sugar
1 tablespoon cornflour
300ml double cream
Biscuit Base
200g creamed coconut, chopped roughly
350g chocolate digestive biscuits
2 tablespoons butter
Instructions
Step 1
For the biscuit base, begin by melting the coconut cream and butter in a pan, stirring occasionally. Whilst melting the coconut cream, blitz to a crumb the biscuits in a food processor and add to pan once the cream has melted; mix until fully combined.
Step 2
Next, press the biscuit mix against the base and sides of a 22cm round loose bottomed fluted tin and allow to chill in the fridge for an hour.
Step 3
Onto the coconut cream, begin by whisking the eggs, caster sugar and flours in a medium size bowl.
Step 4
Now in a pan, simmer the coconut milk and once heated, add to the egg mix; whisking continuously until combined.
Step 5
Place the mix back on the heat and continue stirring constantly until smooth and glossy. Simmer the mix for 2 mins, then remove from the heat and cover with a sheet of cling film touching the coconut creams surface.
Step 6
Next, heat the caramel in a pan until fully melted. Whilst doing so, peel the bananas and slice. Take the caramel off the heat and cover the biscuit base with it; followed by a spread out layer of sliced bananas. Allow the pie to chill in the fridge for another 2hrs.