Grape-Nuts Banoffee Pie

Preparation time: 45m

For 1 people


  • 300 mL Double Cream
  • 2 Ripe Bananas
  • 120 grams Butter melted
  • 150 grams Grape-Nuts Original
  • 1 handful(s) Chocolate curls
  • 397 grams Caramel Sauce
  • 100 grams Digestive Biscuits
  • 1 handful(s) Toasted Almond Flakes


Crumble biscuits in to blender. Add Grape-Nuts original and blitz to coarse crumbs. Add melted butter and pulse to combine. Spoon mixture in to loose bottomed tart tn and press down firmly.

Refrigerate for at least 30 minutes.

Spread caramel on base, not quit to the edges. Arrange a layer of sliced banana on top of caramel. Whip the cream to soft peaks. Spoon on top of tart, remove from tin and top with toasted flaked almonds, chocolate curls and a slice of banana.

Be the first to post a review