Lotus Biscoff Banoffee Pie
A dessert perfect when you have those extra bananas lying around and tired of turning them into a banana loaf. Banoffee pie is one of the best British desserts that exists and it’s super easy. This twist on a classic banoffee pie adds a nostalgic flavour to the mix with lotus biscoff as the 'crunch' layer, smeared with Lotus biscoff spread, sliced bananas, chopped pecans, more of the spread and whipped vanilla cream onto that.
Lotus Biscoff Banoffee Pie


  • 2 packets of lotus biscoff biscuits or tennis biscuits crushed into crumbs(i used the food processor)
  • 150 grams butter melted
  • ¼ cup brown sugar
  • Pinch of salt
  • 1 bottle smooth lotus biscoff spread (400g)
  • 3 bananas sliced
  • 1/4 cup chopped pecans
  • 500 ml heavy whipping cream
  • 3 tbsp granulated sugar
  • 1 tsp vanilla essence


  1. Preheat oven to 176 degrees C.
  2. In a bowl, stir together biscuit crumbs, melted butter, brown sugar, and salt.
  3. Firmly press mixture into the bottom and up the sides of a greased or lined deep-dish pie dish. I used the 26cm Le cresuet pie dish
  4. Bake until lightly set, about 6 minutes. Set aside.
  5. Heat your lotus biscoff spread for a few seconds and spread half onto the crust.
  6. Top with bananas and pecans.
  7. Pour the rest of the lotus biscoff spread over the bananas.
  8. Beat cream and 3 tbsp sugar until soft peaks form. Adding your vanilla essence.
  9. Spoon whipped cream over the top.
  10. Drop teaspoons of melted lotus biscoff spread over whipped cream layer and top with some whole lotus biscoff biscuits.
  11. Refrigerate 30 minutes to 2 hours.