Sumptuous Bannoffi Pie

I don’t have to tell you that banoffi pie (banana / toffee) is already oozing with sweet, bronzed caramel so there’s really no requirement for additional caramel in any shape or form. Well, that’s easy for me to say as I confess that I am not overly keen on caramel.

However, I live in a house of rabid caramel adorers to whom there is no such thing as too much caramel. So as I was finishing this sweet treat off with an elegant grating of quality chocolate, along came my son with some chopped up chunks of Cadburys Caramel. It was declared a triumph by all.

If you have a delection for sweet sweet confection you simply have to make this pie. If you did want to tone the sweetness down a notch you could stir a pinch of salt into your caramel and of course go right ahead and omit the chocolate caramel decoration.

Sumptuous Banoffi Pie


  • 250g digestive biscuits
  • 125g butter, melted
  • 1 can (397g) or jar of caramel
  • Optional pinch of sea salt
  • 2 – 3 bananas
  • 300ml of double cream
  • About 20g chocolate, grated
  • 1 – 2 bars of chocolate enrobed caramel


  • First of all pop your biscuits in a large bag and crush them with a rolling pin until your have nice fine crumbs.
  • Mix them with the melted butter then tip them into a 20cm pie dish or springform tin. Press them down firmly with the back of a metal spoon. Chill in the fridge for 10 minutes.
  • If you have opted for the salted version, mix the sea salt into the caramel. Pour your caramel over the cool biscuit base and spread out gently so you have an even layer.
  • Slice your bananas and scatter them over the caramel.
  • Whip your double cream until it forms soft peaks. Spoon on top of the waiting pie.
  • Finally sprinkle over your chocolately adornments.
  • Chill, preferably for at least a couple of hours, before devouring.

Chocolate Filled Cinnamon Muffins

These muffins are delicately flavoured with vanilla, filled with chocolate spread and dipped in cinnamon sugar. Quite simply delicious.

Like all muffin recipes, these are really quick and easy to make and a little too easy to scoff. I was devouring one of these beauties just half and hour after I dreamed up the idea.

You can use any kind of chocolate spread you have in the cupboard and if you don’t fancy cinnamon just leave it out.

We all deserve a treat now and then, make this your indulgence today.

Chocolate Filled Cinnamon Muffins REcipe

Makes 10


  • 85ml vegetable oil (I used sunflower)
  • 125ml milk (any works, including plant milk)
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 200g self-raising flour
  • 100g caster sugar
  • 10 teaspoons of chocolate spread
  • 50g butter
  • 50g extra caster sugar
  • 1 teaspoon of cinnamon


  • Before you get started preheat your oven to 180C and pop 10 muffin cases in your muffin tin.
  • Whisk the oil, milk, egg and vanilla together.
  • Then add the flour and sugar and mix briefly until just combined. Your mix will have lumps in it so do not fear, this is a good thing. Never over mix a muffin batter or they end up a bit tough, which is not a good look for a muffin.
  • Now put some mixture into the muffin cases so they are just under half full. Put a teaspoon of chocolate spread into each then top up with muffin mixture.
  • Bake in the oven for 18 – 20 minutes until golden and well puffed up.
  • When you’ve got about 5 minutes baking time left melt the butter. Mix together the sugar and cinnamon.
  • Once they’re cooked dip each muffin top into the melted butter and then into the cinnamon sugar.
  • Leave to cool slightly ( I typically can’t wait longer than the time it takes to make a cup of coffee to enjoy with one of these) and devour.