Banoffee Pie with Buko Organic Coconut Jam
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This easy no-bake banoffee pie is a delicious treat and contains no added sugar. Make in advance or enjoy throughout the week!
Recipe type: Dessert
Cuisine: American British sweet
Serves: 12 slices
  • 12 Digestive biscuits, crushed or bashed in a bag to create small chunks (and a lot of dust...)
  • 6 tbsp chocolate Buko Organic Coconut Jam
  • Half jar sea salt Buko Organic Coconut Jam
  • 3 ripe bananas, sliced
  • 1 tsp cinnamon
  • 250ml double cream
  • 4 squares milk or dark chocolate for grating
  1. Melt approximately 3 tbsp chocolate Buko in a small saucepan on a low heat.
  2. Stir half of the crushed Digestives into the melted coconut jam, adding more biscuit and Buko as you go until a paste is formed.
  3. Line a 6” round cake tin and add the biscuit mixture. Pat down firmly until a thick layer completely covers the bottom of the tin. Refrigerate for 20 minutes or more.
  4. Spread the sea salt Buko in a 1cm high layer over the biscuit mixture and top with sliced bananas, covering all gaps to form a good layer of banana. Dust with cinnamon.
  5. Whip the double cream and top the bananas to create another layer.
  6. Grate chocolate over the top for decoration. Refrigerate for a further 20 minutes or more before serving.
Recipe by Edinburgh Foody at