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Banoffee Pie Pots: Dessert Fit for A King

This Banoffee Pie in individual pots features a delicious modern surprise twist on a nation’s favourite. It’s make-ahead friendly and includes decadent, gooey roasted bananas and caramel. Utterly delicious. 

Banoffee Pie

Nothing inspires culinary creativity quite like an historic occasion. And, for the first time in 70 years, Britain and the Commonwealth will see a new Monarch ascend the throne. And we need something fitting for the occasion. 

So, whether you’re donning your feathers and finery and heading somewhere frightfully posh to celebrate the coronation, hosting a tea party in the garden or attending one of the many street parties across the UK, these individual Banoffee pie pots will be welcomed everywhere.

Bell-Bottoms & Banoffee Pie

Ah yes, 1970s Britain. Let’s focus on the Banoffee pie, shall we? This beloved British pud was invented by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in East Sussex.

I’ve given it an update, but not to worry – I haven’t strayed too far from the original – and I know you’re going to love it!

You’ll also love the fact that it can be prepared in advance, and by serving it in individual pots, it makes for better portion control. They also look perfectly cute when you serve them, whereas plating traditional banoffee pie and having it still look fit for royalty can be a bit of a bother.

The Air Apparent

Now, while I adore pomp and ceremony and formal meals over several courses, I’d rather attend festive street celebrations than spend the entire Bank Holiday in the kitchen. This coronation pudding is deceptively simple to make, and the only cooking it requires is 8 minutes in the air fryer to roast your bananas.  

Coronation dessert

Quick, Easy & Totes A’ Peeling

To make these Banoffee pie pots even more appealing, we’ll be roasting some of the bananas in cream, brown sugar and miso. This will give us decadently gooey golden caramel bananas – and we’ll also be using lovely ripe fresh bananas too.

Wait…What, Miso?

If you’ve been cooking with me for a while, you’ll know that miso is a fermented soybean paste, popular in Japanese cooking. So what on earth is a fermented, salty, savoury bean paste doing in a dessert? Well, think of it as culinary alchemy.  The addition of miso, with its distinctive umami earthiness, enhances the delicious buttery, toffee notes in these Banoffee pie pots.

The Limelight

While the miso paste adds a delicious earthiness, we include lime zest to add a tart citrusy tang to these banoffee pie pots and to tease out the other flavours. It also helps to balance the sweetness of the caramel and adds a delightful freshness this dessert.

Going Nuts for Banoffee Pie

While these banoffee pie pots don’t have a pastry base, they do have a lovely, crunch base thanks to the blitzed pretzels and chopped nuts. I’ve used mixed nuts which I’ve chopped roughly, but you can use any nuts of your choice. Pecan nuts would also be a great choice.

Did You Go Bananas Over These Banoffee Pie Pots?

Did you try out this easy Banoffee Pie?  I’d love to hear your take on it – and I’d be super grateful if you’d leave me a rating.  

Please share the recipe with your friends and followers too and remember to tag your photo with #theculinarycartel on Instagram so we can see what you come up with.

You can watch the recipe video here

Banoffee Pie Pots

Frequently Asked Questions

Can I make this gluten-free?

Check your pretzel label as it may contain gluten.  For a gluten free alternative, use chopped nuts.

Why Miso:

If you’ve been cooking with me for a while, you’ll know that miso is a fermented soybean paste, popular in Japanese cooking. So what on earth is a fermented, salty, savoury bean paste doing in a dessert? Well, think of it as culinary alchemy.  The addition of miso, with its distinctive umami earthiness, enhances the delicious buttery, toffee notes in these Banoffee pie pots.

Why does lime work so well in this dessert, wont it be sour?

While the miso paste adds a delicious earthiness, we include lime zest to add a tart citrusy tang to these banoffee pie pots and to tease out the other flavours. It helps to balance the sweetness of the caramel and adds a delightful freshness this dessert. The amount of lime us subtle- once combined in the cup it’s the supporting character that makes the heroes shine brighter. 

 

 

Banoffee Pie
Chef Jess Bunn’s Air Fryer Banoffee Pudding
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Banoffee Pie

Banoffee Pie Pots: Dessert Fit for A King


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  • Author: Jess Bunn
  • Total Time: <30 mins
  • Yield: 4-6

Description

This Banoffee Pie in individual pots features a delicious modern surprise twist on a nation’s favourite. It’s make-ahead friendly and includes decadent, gooey roasted bananas and caramel. Utterly delicious.


Ingredients

Units

For the Caramel Bananas

  • 1 Tbsp miso
  • 50g Brown sugar
  • 45ml Double or whipping cream
  • 3 Large bananas

For the Banoffee Cups

  • 1 Tbsp miso
  • 1 Tin caramel treat
  • 150ml double or whipping Cream
  • 80g Pretzels
  • 85g Nuts (70g for the base, 15g for topping)
  • 2 Ripe bananas
  • 1 lime: zested, and 5ml of lime juice

Instructions

  1. Make the caramel bananas. Mix the 45 ml of the double cream, brown sugar and miso together.
  2. Peel the 3 bananas, and slice them in half down the middle. In a tray that’s suitably sized for your air fryer basket, spoon in ¾ of the miso caramel mixture. Place the bananas on the caramel, cut side up, then spoon over the remaining caramel mixture.
  3. Grill at 205 C for 8 minutes until bubbly and golden brown.
    If cooking in an oven you can grill your bananas at 210 C for 8 minutes.
  4. Remove the bananas from the air fryer or oven.
  5. Open your tin of Carnation caramel treat and add it to a bowl along with the additional 1 Tbsp of miso. Add 1/3 (2 halves) of your roasted bananas to the bowl, along with all the miso banana caramel in the tray. Mix well to combine. Set the remaining roasted bananas aside for later
  6. Blitz or roughly chop the pretzels and roughly chop the nuts.  Combine the pretzels and 70g of nuts to make the base, reserving approximately 15g of the chopped  nuts for topping.
  7. Whip the cream for your cups to soft peaks, then zest over your lime. Gently fold the lime zest into the cream
  8. To a small bowl add the remaining roasted bananas and break them into bite-sized pieces. Slice the raw bananas reserved for your cups and fold these through your roasted bananas with a touch of lime juice (about 5ml)
  9. Divide the pretzel and nut mixture between each serving cup to form the base.
    This recipe makes 6x 250ml sized pots, if your ramekins are smaller you can easily serve 8.
  10. Spoon the chunky banana, miso and caramel mixture into each cup and top with the fresh and roasted bananas.
  11. Spoon the lime zest whipped cream on top of the banana.
  12. Finish with a sprinkle of chopped nuts.
  13. Place the cups into the fridge to set for at least an hour, then serve.
    The cups can be eaten immediately after assembly, but the caramel layer will be pretty soft!

 

  • Prep Time: 10-15 min
  • Cook Time: 8 min
  • Category: Sweet Treats
  • Method: Air fry
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