Dessert

Salted Caramel & Hazelnut Banoffee Pie Recipe

ByEthan Lark November 2, 2025November 2, 2025

Introduction

This Salted Caramel & Hazelnut Banoffee Pie is a decadent twist on a classic dessert. Combining crunchy hazelnut praline, rich salted caramel, creamy muscovado-spiked cream, and fresh bananas, it offers layers of irresistible flavors and textures. Perfect for impressing guests or treating yourself.

A pie with three clear layers in a circular shape, starting from the bottom there is a thick, crumbly brown crust with rough edges, above it a smooth caramel layer covers the base evenly, topped by a thick layer of whipped cream with soft swirls. Banana slices are partially visible under the whipped cream layer at the edges, adding a pale yellow touch. There are crunchy caramelized nuts scattered on top of the whipped cream, providing a shiny and textured contrast. The pie is on a white plate with colorful brush strokes near the rim, placed on a white marbled textured surface. 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

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Spread the hazelnuts on a baking sheet and toast them for 10–15 minutes until golden. Transfer to a bowl and line the baking sheet with parchment paper.
Step 2: In a small saucepan over low heat, combine the caster sugar, half the toasted hazelnuts, and a pinch of sea salt. Cook gently for 7–10 minutes without stirring, swirling the pan occasionally, until the sugar melts and turns amber. Pour the mixture onto the lined baking sheet and let it cool completely before breaking it into small praline pieces.
Step 3: Line the base of a 23cm fluted tart tin with baking parchment. Crush the chocolate oat biscuits and remaining hazelnuts finely using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs with the melted butter, then press the mixture firmly into the base and sides of the tin. Chill for 2 hours.
Step 4: Remove the 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. Stir a large pinch of sea salt gently into the dulce de leche, being careful not to overmix.
Step 5: In a separate bowl, whip the double cream with the muscovado sugar and vanilla until softly whipped. Spread the salted caramel over the tart base, then layer the banana slices on top. Spoon the muscovado cream evenly over the bananas.
Step 6: Chill the assembled pie for at least 3 hours or overnight. Just before serving, scatter the hazelnut praline pieces over the top for a crunchy finish.

Tips & Variations

For extra crunch, toast the hazelnuts longer until deeply golden but not burnt.
Use gluten-free biscuits to make this pie suitable for gluten intolerance.
If you prefer a less sweet caramel, reduce the muscovado sugar slightly in the cream.
Replace bananas with poached pears or sliced apples for a different fruity twist.

Storage

Store the banoffee pie covered in the refrigerator for up to 2 days. The crust remains crisp, but the bananas may brown slightly—brush them with lemon juice to prevent this. Reheat neither the pie nor the cream; serve chilled for best texture and flavor.

How to Serve

A pie with four layers is shown on a white marbled surface. The bottom layer is a thick, crumbly crust with a golden brown color and rough texture, forming the base and sides of the pie. Next is a smooth, shiny caramel layer with a rich light brown color, topped evenly inside the crust. On top of the caramel is a ring of banana slices around the edge, showing their pale yellow color and soft texture. The fourth layer is a generous swirl of creamy white whipped topping gathered in the center, covered with scattered clusters of shiny, caramelized hazelnuts that add a crunchy texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hazelnut praline ahead of time?

Yes, you can prepare the praline a day or two in advance. Store it in an airtight container at room temperature until ready to use.

What can I substitute for dulce de leche?

If you can’t find dulce de leche, sweetened condensed milk that has been cooked slowly to caramelize can work as a substitute, or you can use a high-quality caramel sauce.

Ethan Lark