Double chocolate banoffee pie

Just when you thought banoffee pie couldn't get any better, we added more chocolate - this recipes is a double-choc delight! Whip it up in just 25 minutes for a dessert the whole family will love.

  • 20 mins preparation
  • 5 mins cooking
  • Serves 10
  • Print
If you love this recipe, check out more of our indulgent banoffee-style recipes! Including pies, trifles, slices and a decadent party cake with salted caramel and chocolate, these concoctions will make your mouth water.


Double chocolate banoffee pie
  • 250 gram packet choc ripple biscuits
  • 100 gram butter
  • 180 gram dark chocolate, melted
  • 4 small bananas, sliced
  • 300 millilitre carton thickened cream, lightly whipped
  • cocoa powder, to dust
  • 380 gram can caramel top 'n' fill
  • 2 tablespoon treacle
  • 1/2 teaspoon mixed spice


Double chocolate banoffee pie
  • 1
    Process biscuits in a food processor until fine crumbs form. Add butter; pulse to combine.
  • 2
    Press mixture firmly over base and side of a 22cm round flan pan with removable base; chill 30 minutes.
  • 3
    Pour melted chocolate over base, tilting to cover base and sides. Allow to set.
  • 4
    To make filling, in a medium saucepan, combine caramel, treacle and spice. Stir over a low heat until smooth.
  • 5
    Pour filling over chocolate; chill 1 hour, until firm.
  • 6
    Remove tart pan. Arrange half banana over caramel. Spread over cream then finish with remaining banana. Dust with cocoa to serve.

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