Coffee banoffee pie

(5 ratings)
Coffee banoffee pie
Coffee banoffee pie
  • Serves: 10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe This coffee banoffee pie is quick easy and so delicious. A dollop of cream can transform everyday ingredients into something heavenly. Try this banoffee pie with a twist! This recipe serves 10 people and will take around 40 mins to make and bake. It's a real winner with the whole family the perfect dessert on a Sunday afternoon. If you love classic banoffee pie and you're a fan of coffee, you really must try this wonder. Great for dinner parties or sharing with friends and family for a special occasion. Leftovers can be stored in the fridge in an airtight container or covered in clingfilm for up to 2 days. This recipe is best made and eaten on the same day for the best flavour and freshness.


For the coffee sponge:
  • 60g (2oz) butter
  • 60g (2oz) golden caster sugar
  • 2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water
  • 1 medium egg
  • 60g (2oz) self-raising flour
For the filling:
  • 2 tbsp coffee liqueur (such as Kalhua or Tia Maria)
  • 397g canned caramel (we used Nestlé)
  • 2 bananas, sliced
  • Juice of ½ a lemon
For the topping:
  • 300ml (½ pint) double cream
  • 200g (7oz) mascarpone
  • 1 tsp vanilla extract or bean paste
  • 1 tbsp golden caster sugar
  • 60g (2oz) milk chocolate, broken into squares
  • 20cm (8in) metal flan ring on a lined baking tray

No time to make a sponge? Line a flan dish with half a packet (about 12) of sponge finger biscuits, instead.


  1. Heat the oven to Gas Mark 6 or 200°C. Put the butter, sugar, dissolved coffee, egg and self-raising flour into a food processor. Whizz to blend. Spoon the mixture into the prepared flan ring. Bake for 15 mins until pale golden and springy. Cool in the ring.
  2. Place the cooled sponge, still in the metal ring, on a serving plate. Run a knife around the edge of the sponge to loosen it, but keep the ring in place.
  3. To make the filling: Spoon the coffee liqueur over the sponge, then spread the caramel over. Toss bananas in the lemon juice and arrange on caramel.
  4. To make the topping: Softly whip the cream, stir in the mascarpone, vanilla and sugar and spoon over the bananas.
  5. Melt the chocolate for 30 seconds in the microwave, on High. Drizzle the melted chocolate over the cream. Chill for about 1 hour before lifting off the metal ring to serve.

If you like this recipe you'll love our classic banoffee pie recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 572(kcal)
  • Fat 40.0g
  • Saturates 25.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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