Dessert

Salted Caramel & Hazelnut Banoffee Pie Recipe

Name: Salted Caramel & Hazelnut Banoffee Pie Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 4 h 40 min
Cuisine: British
Ingredients: 100g blanched hazelnuts; 4 tbsp caster sugar; Pinch of sea salt; 300g chocolate oat biscuits; 85g salted butter, melted; 50g toasted hazelnuts (from the 100g, half reserved); 400g dulce de leche; Pinch of sea salt; 300ml double cream; 3 tbsp dark muscovado sugar; 1 tsp vanilla bean paste or vanilla extract; 3 medium bananas, peeled and sliced

ByBen Miller February 3, 2026February 3, 2026

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Introduction

This salted caramel and hazelnut banoffee pie is a delightful twist on the classic dessert, combining crunchy hazelnut praline with rich caramel, creamy muscovado-spiked cream, and sweet bananas. Perfect for impressing guests or treating yourself to a decadent homemade slice.

A round tart with a thick, crumbly brown crust filled with a smooth, light brown layer of caramel or toffee. On top of that is a layer of sliced bananas arranged in a circle near the edge. The center is covered with a thick swirl of creamy white whipped topping, scattered with small pieces of shiny, caramel-coated nuts. The tart sits on a white plate on a white marbled surface, with a yellow plate and a cup of coffee nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g blanched hazelnuts
4 tbsp caster sugar
300g chocolate oat biscuits
85g salted butter, melted
400g dulce de leche
300ml double cream
3 tbsp dark muscovado sugar
1 tsp vanilla bean paste, or 1 tsp vanilla extract
3 medium bananas, peeled and sliced
Small pinch of sea salt

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas 6). Spread the hazelnuts on a baking sheet and toast for 10-15 minutes until evenly golden. Transfer to a bowl and set aside. Line the baking sheet with baking parchment for later use.
Step 2: Place the caster sugar, half of the toasted hazelnuts, and a small pinch of sea salt in a small saucepan over low heat. Cook gently without stirring for 7-10 minutes, swirling the pan occasionally, until the sugar melts and turns an amber colour. Pour the mixture onto the lined baking sheet. Allow to cool completely, then break into small praline pieces.
Step 3: Line a 23cm fluted tart tin with baking parchment. Break the chocolate oat biscuits into a food processor, add the remaining hazelnuts, and blitz until finely ground. Alternatively, crush the biscuits and nuts in a sealed bag with a rolling pin. Mix the crumbs with melted butter, then press evenly into the tart tin, covering the base and sides. Chill for 2 hours.
Step 4: Remove the chilled tart base from the tin. If it sticks, warm it in the oven for 3-4 minutes to loosen. Place it on a serving plate. Spoon the dulce de leche into a bowl, add a large pinch of sea salt, and gently fold to combine without loosening the texture too much.
Step 5: In a separate bowl, pour the double cream, add the muscovado sugar and vanilla, then whisk gently until soft peaks form using an electric whisk.
Step 6: Spread the salted caramel evenly over the tart base, then arrange the sliced bananas on top. Spoon the muscovado cream over the bananas. Chill the pie for at least 3 hours or overnight to set.
Step 7: Just before serving, scatter the hazelnut praline pieces over the top for a crunchy finish.

Tips & Variations

For a nut-free version, substitute the hazelnuts with toasted coconut flakes or simply omit the praline topping.
Use gluten-free oat biscuits to make the crust suitable for gluten intolerances.
If you can’t find dulce de leche, use thick caramel sauce as a substitute.
Chill the pie overnight for a firmer texture and enhanced flavors.

Storage

Store the banoffee pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, and add the hazelnut praline just before serving to maintain its crunch. Leftovers can be gently reheated at room temperature for 10-15 minutes, but it’s best enjoyed cold.

How to Serve

A round tart with four visible layers is shown on a white marbled surface. The bottom layer is a rough textured, golden brown crust forming the edge and base of the tart. The second layer is a smooth, caramel-colored filling covering the entire base inside the crust. The third layer consists of thick, round slices of pale yellow bananas arranged in a single ring around the inner edge above the caramel. On top, a thick, creamy white whipped layer is spread unevenly, creating soft peaks and swirls. Scattered across the whipped cream are clusters of caramelized hazelnuts, shiny and golden brown, adding a crunchy texture to the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie in advance?

Yes, this pie can be made up to 24 hours ahead. Chilling it overnight allows the flavors to meld and the filling to set perfectly.

What can I use if I don’t have muscovado sugar?

You can substitute dark brown sugar or demerara sugar to achieve a similar rich, molasses flavor in the cream.

Ben Miller