Banoffee pie jars

These banoffee pie jars make a perfect addition to a summer picnic!

Banoffee pie jars

These banoffee pie jars are perfect for a summer picnic! Here’s everything you’ll need…



  • Unsalted butter 50g, melted
  • Digestive biscuits 125g, crushed

For the filling

  • Unsalted butter 85g
  • Light soft brown sugar 50g
  • Bonne Maman salted caramel 220g jar

For the topping

  • Double cream 300ml carton
  • Cold, strong black coffee 1 tsp
  • Medium ripe bananas 3
  • Squeeze of lemon juice
  • Plain chocolate curls or shards to decorate


  • Step 1

    Stir the melted butter into the crushed biscuits and divide the mixture between 8 glass jars with lids. Chill for 10 minutes to allow the base to firm up.

  • Step 2

    For the filling, slowly melt the butter and sugar together in a small, non-stick pan and stir with a wooden spoon to dissolve the sugar. Stir in 200g of the caramel and bring to the boil, stirring all the time, until very smooth. Divide the caramel between the jars and leave to cool.

  • Step 3

    Whip the cream until it just begins to hold its shape. Gently fold in the coffee and continue whisking until the cream is lightly whipped and holds its shape.

  • Step 4

    Slice the bananas into a bowl and stir in the lemon juice. Spoon the bananas on top of the caramel then divide the whipped cream between the jars. Sprinkle over the chocolate curls or shards and any remaining caramel. Serve within 2-3 hours, screwing the lid back on if picnicking.

Recipe and image courtesy of Bonne Maman,