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You’ve got to admit, it’s hard to resist a banoffee pie. Made from gooey caramel and rich whipped cream, it’s a dessert made in heaven. Now, to take things to a whole new level of delight, try our crunchy Anzac banoffee pies recipe.

  • Makes6
  • Prep time20 minutes, (+ 1 hour chilling time)
Anzac banoffee pies


  • 300g Anzac biscuits, coarsely broken
  • 100g butter, melted
  • 2 x 380g cans Nestlé Caramel Top ‘n’ Fill
  • 300ml double cream
  • 2 bananas, thinly sliced
  • 1 Anzac biscuit, extra, finely chopped
  • Chocolate, grated, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the Anzac biscuits in a food processor and process until finely crushed. Add the butter and process until well combined.
  2. Step 2

    Divide the mixture evenly among 6 x 8cm (base measurement) round fluted tart tins with removable bases. Use the back of a spoon to press evenly over the base and side of each tin. Place in the fridge for 30 mins or until firm.
  3. Step 3

    Place the caramel in a large bowl and whisk until smooth. Remove the tart cases from their tins and place on serving plates. Divide the caramel among the tart cases. Place tarts in the fridge for 30 mins to chill.
  4. Step 4

    Whisk cream in a medium bowl until soft peaks form. Top each pie with a dollop of cream. Arrange banana slices over the tarts, and sprinkle with Anzac crumbs and grated chocolate to serve.