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Banoffee Pie with Salted Pretzel Crust

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 10
Author: Swah


Salted Pretzel Crust

  • 250 g buttersnap biscuits
  • 100 g salted pretzels
  • 180 g butter melted


  • 400 g sweetened condensed milk tin
  • 2 tbsp golden syrup
  • 50 g butter
  • 1/3 cup brown sugar


  • 3 medium bananas sliced
  • 300 ml pouring cream
  • Dark chocolate shavings to decorate



  • Blitz biscuits and pretzels in the food processor until finely crushed.
  • Add in melted butter and pulse until just combined.
  • Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.


  • To make the caramel combine the sweetened condensed milk, golden syrup, butter and brown sugar in a medium saucepan and stir over a low heat for 10-12 minutes until the mixture is thickened and golden.
  • Pour onto the biscuit base and return to the fridge to set (about an hour).


  • Once caramel has set, peel and slice up bananas and arrange in a single layer over the caramel.
  • Whip up cream until firm peaks form. Be careful to not over whip as it can go grainy.
  • Using a vegetable peeler, grate the chocolate into chocolate shavings (or curls if you are more dexterous than me!)
  • Release the pie from it’s spring form tin and put on a cake stand. Decorate with lashings of whipped cream and finally sprinkle over the dark chocolate.