banoffee pie with salted dulce de leche and a golden oreo crust


Delicious slightly salty dulce de leche, on a crunchy sweet golden oreo base, topped with bananas, vanilla cream and chocolate curls


ingredients –

for the base –

  • 300g (10.5 oz) golden oreos, finely crushed
  • 65g (4 tbsp) unsalted butter, melted

for the dulce de leche –

  • 400g (1 2/3 cups) dulce de leche
  • 125g (1 stick) unsalted butter
  • 100g (1/2 cup) soft brown sugar
  • 1 tsp sea salt (or to taste)

for the topping –

  •  3 ripe bananas
  • squeeze of lime (or lemon if you prefer)
  • 250ml (1 cup) double cream
  • 1 tbsp sugar
  • 1 tsp vanilla
  • optional chocolate curls, or grated chocolate to decorate



to make the base –

  • grease an 8″ round tin
  • mix together the crushed biscuits and melted butter then press into your prepared tin
  • chill while preparing the filling

to make the caramel filling –

  • melt the butter and sugar in a pan, until the sugar dissolves
  • stir in the caramel and gently bring to the boil, stirring constantly until smooth
  • pour onto the base and chill for an hour

to make the topping –

  • thinly slice the bananas and muddle together with a little bit of lime juice (or lemon if you prefer), set aside
  • whisk together the cream, vanilla and sugar until soft peaks form
  • layer the bananas over the caramel layer, dollop over the cream and sprinkle with chocolate

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