Coffee banoffee pie recipe

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serves: 10
Skill: medium
Prep: 25 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 572 kCal 29%
Fat 40g 57%
  -  Saturates 25g 125%
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  • 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.

    Ingredients

    • 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

    Method

    • 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.

    • 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.

    • 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.

    • To make the topping: Softly whip the cream, stir in the mascarpone, vanilla and sugar and spoon over the bananas.

    • 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.

    Top tip for making Coffee banoffee pie

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

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