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Bonfire banoffee pie recipe

Bonfire banoffee pie recipe

25 ratings

Finish your Bonfire Night celebrations with this spectacular Bonfire banoffee pie. Crowned with gooey, melting marshmallows, this easy pie recipe is sure to be a crowd-pleaser. Made with a ginger biscuit base for added flavour, simply top with sliced bananas, ready-made caramel and marshmallows for an indulgent pud. See method

  • Serves 12
  • 30 mins to prepare, plus chilling
  • 477 calories / serving


  • 300g ginger nut biscuits
  • 100g butter, melted
  • 5 bananas, peeled, sliced lengthways, then in half
  • 1 x 397g tin caramel, such as Carnation
  • 3 x 200g bag marshmallows

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    8g 38%
  • Sugars

    67g 74%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 86.7g Protein 5.7g Fibre 1.1g


  1. Line the base of a 21cm loose- bottomed tart tin (3½ cm deep) with nonstick baking paper. Blitz the biscuits in a food processor until they reach a fine crumb, mix with the melted butter and spoon into the tin. Use the back of a spoon to press the biscuits into the base and up the sides. Chill in the fridge for 30 mins.
  2. Lay the bananas on the base in an even layer. Spoon the caramel into a bowl, stir well until smooth, then pour evenly over the bananas, to the top of the biscuit case. Chill for 30 mins.
  3. Preheat the grill to high. Arrange the marshmallows on top, starting with an even layer all over, then pile up to 2 or 3 high in the centre (check how much room you have under the grill first). Grill for 15 secs, or until gooey and brown on top. Decorate with cake sparklers, if you like*.

Tip: Digestive biscuits can be used instead of the ginger nut biscuits, if preferred.

See more Bonfire Night recipes

*Sparklers designed for use on food and use over a non-flammable surface. Always follow the safety instructions on the sparkler packet and keep sparklers away from any part of the body, children and flammable materials. Do not touch spent sparklers as they remain very hot.

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