Banoffee Pie

Banoffee Pie

  • Makes10 servings
  • Total Time50 min
  • Calories119
  • Made withSplenda Granulated Sweetener


    Cake base

    • 100 g ground almonds
    • 100 g cashew nuts
    • 40 g butter melted
    • 2 tablespoons SPLENDA® Granulated

    Cake filling (caramel)

    • 320 ml double cream
    • 280 ml reduced fat cream
    • 130 g melted butter
    • 2 bananas
    • ½ teaspoon salt
    • 6 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy119 kcal152.56%
    • Total Fat45.00 g57.69%
    • of which saturates23.00 g8.36%
    • Total Carbohydrate9.7 g3.53%
    • of which sugars6.50 g2.36%
    • Protein5.90 g11.8%
    • Salt0.03 g0.01%


    Cake base


    Preheat the oven to 180°C. Butter and line a 18 cm loose-bottomed tin with baking parchment. Put cashew nuts in a plastic food bag and crush to crumbs using a rolling pin. Transfer to a bowl, add ground almonds and Splenda Granulated, then pour over melted butter. Mix thoroughly until the crumbs are completely coated and press the base mixture into a cake tin. Bake for 10 minutes and cool on a wire rack while preparing the filling.

    Cake filling


    To make the filling, melt butter and Splenda Granulated over a medium heat stirring, until it turns a golden colour. Pour in the cream, allow to simmer gently, keep stirring until the caramel starts to thicken. Take off the heat and stir in the salt. Pour over the cake base and allow to cool in the fridge.



    Whip the cream into soft peaks and spread over caramel. Slice bananas thinly and spread over the top.

    Made with

    Splenda Granulated Sweetener

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