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Banana and coconut pie with butterscotch sauce

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Created to round out a WorldPride feast, this rich and cheerful banana pie is a celebration on a plate. 

  • Serves8
  • Cook time35 minutes
  • Prep time15 minutes
Banana and coconut pie with butterscotch sauce


  • 1 medium ripe banana, mashed
  • 1/4 cup (60ml) lemon juice
  • 50g salted butter, melted
  • 1 1/2 cups (375ml) milk
  • 1/2 cup (40g) desiccated coconut
  • 1 tsp vanilla bean paste
  • 2 Coles Australian Free Range Eggs, at room temperature
  • 1/3 cup (50) plain flour
  • 1/4 cup (55g) caster sugar
  • Salted butter, extra, to grease
  • 3 small bananas, extra, peeled, halved lengthways
  • Whipped cream, to serve
  • Toasted coconut flakes, to serve

Butterscotch sauce

  • 1/4 cup (55g) brown sugar
  • 50g salted butter, chopped
  • 1/4 cup (60ml) pouring (pure) cream or thickened cream

Nutritional information

Per serve: Energy: 1305kJ/312 Cals (15%), Protein: 5g (10%), Fat: 19g (27%), Sat Fat: 13g (54%), Sodium: 137mg (7%), Carb: 30g (10%), Sugar: 22g (24%), Dietary Fibre: 2g (7%).

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

    Preheat oven to 160°C. Lightly grease an 18cm (base measurement) pie dish. Place the mashed banana, lemon juice, butter, milk, coconut, vanilla, eggs, flour and sugar in a blender and blend until smooth. Pour into the prepared dish. Place on a large baking tray and bake for 25-30 mins or until just firm (the centre of the cake will still wobble slightly). 

  2. Step 2

    Meanwhile, to make butterscotch sauce, combine the sugar, butter and cream in a small saucepan over medium heat. Cook, stirring, for 2-3 mins or until sugar dissolves and the sauce reduces slightly.

  3. Step 3

    Brush a large non-stick frying pan with a little extra butter and place over medium heat. Add the extra banana, cut-side down, and cook for 2 mins or until light golden. 

  4. Step 4

    Top the pie with whipped cream and extra banana. Sprinkle with coconut flakes and drizzle with butterscotch sauce to serve. 

Recipe tip

Use it up

The leftover cream can be kept in the fridge for up to 1 week. It will come in handy to make our Roasted Pumpkin with Creamy Bacon & Herb Pasta.