A delicious deconstruction of an old favourite. 


  • 1 can Nestle Top 'n fill caramel

  • Shiso herb

  • Popping candy

  • 1 banana, sliced

  • Chocolate sauce

  • 30g dark chocolate

  • 30g cocoa

  • 30g icing sugar

  • 80ml water

  • 30g butter

  • Honeycomb

  • 160g sugar

  • 60g honey

  • 1 tbsp glucose

  • 40ml water

  • 1 tsp Bi-carb soda

  • Cinnamon crumb

  • 30g white sugar

  • 70g plain flour

  • 3g cinnamon ground

  • 45g unsalted butter, room temperature

  • Coeur a la Crème

  • 150g mascarpone cheese

  • 1 tsp vanilla paste

  • 100g cream cheese at room temperature

  • 125g caster sugar

  • 250ml thickened cream

  • 125g greek yogurt


  • Chocolate sauce:

  • 1.

    Add all ingredients together in a saucepan, bring to the boil stirring continuously.

  • 2.

    Whilst still hot, push the sauce through a fine sieve to remove any lumps then set aside to cool.

  • Honeycomb:

  • 1.

    Prepare a tray with baking paper to empty the honeycomb onto.

  • 2.

    Place all ingredients together in a saucepan and bring to the boil, cooking until you get a slight caramel colour.

  • 3.

    When at the desired colour, add the Bi-carb soda. The mixture will foam up and bubble. Empty the contents of the sauce pan onto the prepared tray ad set aside to cool.

  • Cinnamon crumb:

  • 1.

    Add all ingredients in a mixing bowl. Using a mixer or your hands combine the ingredients together, when combined the mixture should resemble a crumb.

  • 2.

    You then need to spread the mixture evenly onto a tray lined with baking paper and bake in the oven at 160C until golden in colour, then set aside to cool.

  • Coeur a la Crème:

  • 1.

    Using the paddle in your mixer or you can use a hand beater and a bowl, beat vanilla, cream cheese and sugar until smooth. Do not add anything else until these are smooth!

  • 2.

    Add mascarpone and again, beat until smooth. Repeat with yoghurt and cream.

  • Final mixture:

  • 1.

    Once you have prepared all of the sub recipes for the dish, you can begin to assemble the Banoffee pie. You can use as much or as little of each ingredient as you like. This dessert is best assembled just before serving.

  • 2.

    You can use a glass and make individual portions for this dessert, however it can be assembled directly onto a plate or as one large pie.

  • 3.

    Start by putting a spoon of caramel in the bottom of the glass and then pipe the Coeur a la crème mixture on top of the caramel.

  • 4.

    Place some pieces of sliced banana into the Coeur a la crème and then drizzle some chocolate sauce over the top. It’s then followed by cinnamon crumb and smashed pieces of honeycomb.

  • 5.

    Finally, we garnish the dessert with some cut baby shiso herb and popping candy.


Don’t rush the Coeur a la crème - it’s amazing when done well and needs time to hang.

You can add banana compound or essence with the pureed banana to the Coeur a la crème.

Baby Shiso Herb can be substituted by most baby herbs, often found at weekend farmers markets or good fruit shops can source this for you. Keep the chocolate sauce at room temperature to serve.

Exclusive recipe from The Squire's Landing.

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