Lotus biscoff & salted caramel banoffee pie

This dreamy recipe is a banoffee pie with a lotus biscoff biscuit (branded caramel biscuit) & salted caramel twist. Honestly so happy with how this came out!!


  • 1 pack lotus biscuits (from most supermarkets)
  • 100g butter, melted
  • Half a jar of Lotus biscuit spread (found in the jam/ Nutella section of supermarkets)
  • 1 can of carnations caramel
  • Pinch of salt
  • 3 large bananas, sliced
  • 150ml double cream
  • 1 tbsp vanilla extract
  • 3 tbsp icing sugar
  • Small piece of dark chocolate
  • Decorations eg. edible glitter (optional)


  1. Place the biscuits in a food processor and blitz until crushed, or place in a freezer/ ziplock bag and bash with a rolling pin.
  2. Add the melted butter to this and stir well.
  3. Get a shallow dish and line with the biscuit mix, pressing it down.
  4. Spread on half the jar of biscoff spread, or more if you want. Don’t worry if this gets a bit messy, you won’t be able to see it.
  5. Then add the tin of caramel on top of this.
  6. Sprinkle over the salt.
  7. Then add the chopped bananas.
  8. Using a hand held or manual whisk, whisk the cream until into peaks and has increased in volume.
  9. Stir in the vanilla extract and icing sugar.
  10. Grate over the dark chocolate and add the toppings, if using!

Enjoy xxx

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