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Published 28/04/2026
0:40
Serves 6
Easy

Easy banoffee sheet tart

Banoffee pie gets a glow-up in this simple-to-put-together tart – equally perfect for a midday treat with a cuppa or an after-dinner dessert.

Satisfy your sweet tooth with this banoffee pie recipe with a twist. Including lashings of caramel sauce, ripe bananas and a dash of chocolate.

What you'll need...

  • 320g puff pastry sheet
  • 80g golden caster sugar, plus 4 tsp
  • 2 tsp sesame seeds
  • 3 bananas
  • 20g unsalted butter
  • 500ml double cream
  • 2 tsp coffee syrup
  • Milk or dark chocolate, to serve

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Unroll the puff pastry sheet onto a  baking tray (on its baking paper) and prick all over with a fork. Sprinkle with 2 tsp golden caster sugar and the sesame seeds. Bake for 20 minutes until golden and puffed. Set aside.

  2. Meanwhile, peel the bananas, halve lengthways and sprinkle with 2 tsp golden caster sugar. Melt the unsalted butter in a large frying pan over a medium-high heat. Add the bananas and cook for 6-8 minutes, turning halfway, until caramelised all over. Lift onto a plate.

  3. Wipe the pan, then add the 80g golden caster sugar and 2 tbsp water. Stir to dissolve. Remove the spoon and cook, swirling the pan regularly, until the sugar turns rich amber. Add 100ml of the double cream (be careful – it might splutter) and stir together until combined into a caramel sauce.

  4. Whip 400ml double cream with the Camp coffee in a large bowl until it reaches soft peaks (the tips flop over when you lift out the beaters). Spread the cream over the pastry sheet. Top with the bananas and spoon on the caramel sauce. Grate over some milk or dark chocolate, then serve straightaway.

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