Introduction

Indulge in the rich flavors of this salted caramel and hazelnut banoffee pie, combining crunchy hazelnuts, silky caramel, and fresh bananas in a buttery biscuit base. It’s a decadent treat perfect for special occasions or anytime you want to impress your guests.

Salted Caramel & Hazelnut Banoffee Pie Recipe - Recipe Image

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: Heat the oven to 200°C (180°C fan/gas 6). Spread the hazelnuts on a baking sheet and toast them in the oven 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 small pinch of sea salt. Cook gently for 7–10 minutes until the sugar melts and turns amber, swirling the pan occasionally without stirring. Pour the mixture onto the lined baking sheet and let it cool completely before breaking into small praline pieces.
Step 3: Line a 23cm fluted tart tin with baking parchment. Crush the chocolate oat biscuits and remaining hazelnuts into fine crumbs using a food processor or rolling pin. Mix the crumbs with the melted butter and press the mixture evenly into the base and sides of the tin. Chill in the fridge for 2 hours.
Step 4: Carefully remove the tart base from the tin. If it sticks, warm it in a preheated oven for 3–4 minutes to loosen. Place the base on a serving plate. Stir a pinch of sea salt gently into the dulce de leche without overmixing.
Step 5: In a separate bowl, whisk the double cream, muscovado sugar, and vanilla until softly whipped using an electric mixer.
Step 6: Spread the salted dulce de leche caramel evenly over the tart base. Arrange the banana slices on top, then spoon over the muscovado cream. Chill the pie for at least 3 hours or overnight.
Step 7: Just before serving, scatter the hazelnut praline pieces over the top for added crunch and flavor.

Tips & Variations

Use ripe but firm bananas to prevent them from browning too quickly under the cream.
For a nut-free version, replace hazelnuts with toasted oats or crushed pretzels for texture.
Swap muscovado sugar with light brown sugar if you prefer a milder caramel flavor in the cream.
To speed up setting, chill the pie in the freezer for 1 hour before serving, but allow it to soften slightly at room temperature first.

Storage

Store the banoffee pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream’s texture and the crispness of the biscuit base. Before serving, let it sit at room temperature for 10–15 minutes for the best flavor and creaminess. Avoid freezing, as the cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, this pie can be prepared and refrigerated overnight, allowing the flavors to meld beautifully. Just add the hazelnut praline topping right before serving to keep it crunchy.

What can I use if I can’t find dulce de leche?

If dulce de leche is unavailable, you can make your own by gently simmering a can of sweetened condensed milk in water for 2–3 hours, or substitute with a thick caramel sauce, although the flavor will be slightly different.

Salted Caramel & Hazelnut Banoffee Pie Recipe

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4.8 from 123 reviews

A decadent Salted Caramel & Hazelnut Banoffee Pie featuring a crunchy hazelnut biscuit base, topped with rich salted caramel, fresh banana slices, and softly whipped muscovado cream, finished with crunchy homemade hazelnut praline for an irresistible dessert.

Author: zara
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 4 hrs 45 mins
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Hazelnut Praline

100g blanched hazelnuts
4 tbsp caster sugar
Pinch of sea salt

Biscuit Base

300g chocolate oat biscuits
85g salted butter, melted
50g toasted hazelnuts (from the 100g)

Salted Caramel

400g dulce de leche
Pinch of sea salt

Cream Topping

300ml double cream
3 tbsp dark muscovado sugar
1 tsp vanilla bean paste or vanilla extract

Other

3 medium bananas, peeled and sliced

Instructions

Toast Hazelnuts: Heat your oven to 200°C (180°C fan) or gas mark 6. Spread the blanched hazelnuts on a baking sheet and toast them for 10-15 minutes until evenly golden. Remove and tip into a bowl.
Make Hazelnut Praline: Line the baking sheet with parchment paper. In a small saucepan over low heat, combine caster sugar, half the toasted hazelnuts, and a pinch of sea salt. Cook gently for 7-10 minutes without stirring until the sugar melts and turns amber. Swirl the pan occasionally for even caramelization. Pour this mixture onto the lined baking sheet and let cool completely. Once hardened, break into small pieces to use as praline topping.
Prepare Biscuit Base: Line a 23cm fluted tart tin with baking parchment. Crush the chocolate oat biscuits and remaining toasted hazelnuts into fine crumbs using a food processor or a rolling pin and bag. Mix the crumbs thoroughly with the melted salted butter. Press this mixture firmly into the base and up the sides of the tart tin. Chill in the fridge for 2 hours to set.
Prepare the Salted Caramel: Carefully remove the chilled tart base from the tin (warm the tin for 3-4 minutes in the oven if it sticks). Spoon the dulce de leche into a bowl and fold in a good pinch of sea salt gently, being careful not to overmix to avoid loosening the caramel.
Whip the Cream: In a separate bowl, combine the double cream, dark muscovado sugar, and vanilla bean paste. Gently whisk with an electric mixer until soft peaks form, making sure not to overbeat.
Assemble the Pie: Spread the salted caramel evenly over the biscuit base. Arrange the sliced bananas neatly on top of the caramel. Spoon the muscovado whipped cream over the bananas to cover them completely.
Chill Before Serving: Place the assembled pie in the fridge for at least 3 hours or ideally overnight to let the flavors meld and the cream set. Just before serving, scatter the hazelnut praline pieces over the top for a crunchy, sweet finishing touch.

Notes

Make sure not to stir the sugar while caramelizing to avoid crystallization; swirling the pan gently is sufficient.
For a quicker base set, place the covered biscuit base in the freezer for 1 hour instead of chilling in the fridge for 2 hours.
Use ripe but firm bananas to prevent the pie from becoming watery.
The pie can be assembled a day ahead and kept chilled to enhance flavors.
If you cannot find dulce de leche, caramel sauce can be substituted but adjust salt to taste.

Keywords: Salted caramel, hazelnut, banoffee pie, dessert, chocolate oat biscuit base, homemade praline, muscovado cream