Dessert

Salted Caramel & Hazelnut Banoffee Pie Recipe

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

ByHailey Reed November 1, 2025November 1, 2025

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Introduction

This Salted Caramel & Hazelnut Banoffee Pie is a decadent twist on the classic British dessert. Combining crunchy hazelnut praline, rich salted caramel, ripe bananas, and creamy muscovado whipped cream, this pie is perfect for special occasions or any time you want a indulgent treat.

This dessert has four main layers starting from the bottom with a thick, crumbly brown crust that holds the pie together. Above the crust is a smooth, caramel-colored layer spreading evenly across the base. Next, there is a visible ring of fresh banana slices placed around the edge. On top of the bananas, a thick, fluffy white cream is spread in a swirling pattern covering the whole surface. Finally, small clusters of crunchy caramel-coated nuts are scattered over the cream for a textured finish. The dessert is served on a white plate, all placed on a white marbled background. 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 dulche 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
A small pinch of sea salt

Instructions

Step 1: Heat the oven to 200°C (180°C fan, gas mark 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 parchment paper.
Step 2: Place the caster sugar, half the toasted hazelnuts, and a small pinch of sea salt in a small saucepan over low heat. Cook gently for 7-10 minutes until the sugar melts and turns amber in color. Avoid stirring; instead, swirl the pan occasionally. Pour the mixture onto the lined baking sheet and let it cool completely. Once cooled, break into small pieces to make praline.
Step 3: Line the base of a 23cm fluted tart tin with baking parchment. Crush the chocolate oat biscuits and the remaining toasted hazelnuts into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin. Mix the crumbs with the melted butter until combined.
Step 4: Press the crumb mixture firmly into the base and up the sides of the tart tin. Chill in the fridge for 2 hours to set.
Step 5: Remove the tart base from the tin. If it sticks, warm it in the oven for 3-4 minutes to help release it. Place the base on a serving plate.
Step 6: Spoon the dulche de leche into a bowl and gently fold in a large pinch of sea salt without overmixing.
Step 7: In a separate bowl, whisk the double cream, muscovado sugar, and vanilla until softly whipped using an electric whisk.
Step 8: Spread the salted caramel mixture evenly over the tart base. Arrange the banana slices on top of the caramel, then spoon the muscovado cream over the bananas.
Step 9: Chill the assembled pie for at least 3 hours, or overnight if possible, to let the flavors meld.
Step 10: Just before serving, scatter the hazelnut praline pieces over the top for a crunchy finish.

Tips & Variations

Use gluten-free biscuits to make this pie gluten-free without sacrificing flavor.
For extra depth, lightly toast the banana slices before arranging them on the pie.
Swap muscovado sugar for brown sugar if you prefer a milder caramel note in the cream.
Make the praline a day ahead to save time on the day you serve the pie.

Storage

Store the pie covered in the refrigerator for up to 2 days. To serve, let it sit at room temperature for about 15 minutes for the best texture. Avoid freezing as the cream and bananas do not freeze well and may affect the pie’s texture upon thawing.

How to Serve

A round tart with a thick, crumbly brown crust holds several layers. The bottom layer is smooth caramel spread evenly to the edge of the crust. On top of the caramel, there are several slices of yellow banana arranged close to the crust, visible around the edge. Next, a thick, fluffy layer of white whipped cream covers the bananas and caramel in swirls. Scattered on top of the whipped cream are small clusters of caramel-coated nuts, some whole and some broken into pieces, adding a crunchy texture. The tart is placed on a transparent plate on a white marbled surface, with partial views of a cup of coffee and two yellow plates nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without nuts?

Yes, you can omit the hazelnuts and praline for a nut-free version. Consider adding crushed digestive biscuits or extra caramel for added texture instead.

What can I use instead of dulche de leche?

If dulche de leche is unavailable, you can use thick caramel sauce or make your own by slowly heating sweetened condensed milk. Just ensure it is thick enough to hold the layers together.