All the scrumptious, mouth-watering flavours of a classic British dessert – in miniature!
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Banoffee pie consists of bananas, cream and toffee combined in a butter pasty or biscuit base. Some banoffee pie recipes also include coffee and/or chocolate as ingredients.
How to make mini Banoffee pies
Sift the flour and salt into a large mixing bowl. Add the vegetable fat and butter and rub in with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill for 10-15 minutes.
To save time, you could always buy ready-made pastry tarts.
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Roll out the pastry thinly on a lightly floured surface and use a 7.5cm cutter to stamp out 16 rounds, re-rolling the pastry as necessary. Use to line 16 patty tins. Prick the bases with a fork, line with scrunched-up foil, then bake for 10-15 minutes.
Meanwhile, put the Lyle’s Golden Syrup into a saucepan with the Tate & Lyle Light Brown Soft Sugar and butter. Heat gently until melted and smooth, then boil steadily for 1 minute. Cool slightly.
Spoon the toffee filling into the cooked pastry tarts and leave until cold.
Shortly before serving, slice the bananas and arrange them on the toffee filling. Whip the cream in a chilled bowl and pipe or spoon some onto each tart. Serve, sprinkled with a little extra Tate & Lyle Light Brown Soft Sugar.
Why not cover your mini pies in chocolate shavings for added effect? All you’ll need is a block of your favourite chocolate and a cheese grater or potato peeler. Remember, this mini banoffee pie recipe can be doubled, tripled or even quadrupled, should you need to cater for more people.
Ingredients – 5 items
Plus extra for rolling
White vegetable fat
Chilled, cut into pieces
For the filling
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Light Brown Soft Sugar
Cut into pieces
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