• 2 sheets pre-rolled sweet short pastry, defrosted
  • 75 g butter
  • ½ cup firmly packed brown sugar
  • 250 g tub Tararua Traditional Cream Cheese
  • ½ - ¾ cup Eta Smooth Peanut Butter
  • 1 egg
  • 3 bananas, peeled

  • Topping
  • whipped cream
  • grated chocolate

1. Preheat oven to 190°C. Roll the 2 sheets of short pastry together until they are large enough to line the base and sides of a 24cm loose bottom flan tin. Trim the edges.

2. Line the pastry with baking paper and then fill with baking blind material.

3. Bake for 12 minutes and then remove the baking blind material and return the flan to the oven for a further 5-7 minutes until the pastry is well cooked. Cool.

4. In a saucepan put the butter and sugar and when the butter has melted, simmer for 1 minute.

5. Stir in the Tararua Traditional Cream Cheese and Eta Smooth Peanut Butter and continue to stir until the mixture is smooth and thick. Quickly beat in the egg. Remove from the heat.

6. Slice the bananas over the base of the pastry flan, then pour over the peanut toffee filling.

Handy Tips

Refrigerate for 2 hours or until required.

Made With

Rate and Review

5 Ratings Nutty Banoffee Pie

Reviews (5)

ludivine's Review | Rating

its ok, but really rich. I will have to try it without the peanut butter i think!

Leigh's Review | Rating

I have only made this once for a dinner party I hosted and it was a huge hit, I must make it agin soon!

Stephanie's Review | Rating

i made this in indivudual large muffin tins for a dinner party and served it with french vanilla icecream it was fantastic :)
Just slightly adjust the cooking time on the pastry for the smaller portions.

Tanya's Review | Rating

very rich but over all really great

gaynor westgate's Review | Rating

Love it it is nice to have at a bbq as a dessert.