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Caramel Banoffee in a Jar



For the biscuit base

  • 25g unsalted butter, melted
  • 63g sweet-meal biscuits, crushed

For the filing

  • 43g unsalted butter
  • 25g light soft brown sugar
  • 1/2 jar Bonne Maman Hazelnut Praline Caramel

For the topping

  • 150ml carton double cream
  • 1/2tsp cold, strong black coffee
  • 1 1/2 medium ripe bananas
  • squeeze of lemon
  • plain chocolate curls or shards, to decorate



  1. Stir the melted butter into the crushed biscuits and divide the crumb mixture between 4 x 220g Bonne Maman jars and chill for 10 minutes.

  2. Slowly melt the butter and sugar together in a small, non-stick saucepan and stir with a wooden spoon to dissolve the sugar.

  3. Stir in the caramel and bring to the boil, stirring all the time, until very smooth.

  4. When the caramel is cold, whip the cream until it just begins to hold its shape. Fold in the coffee and continue whisking until the cream is lightly whipped.

  5. Slice the banana and squeeze lemon over

  6. Divide the caramel between the jars and top with sliced banana, cream and chocolate.

Cooks tips

Cooks tips

  1. The jars with the biscuit base and the caramel will keep, covered, in the fridge for 2 - 3 days. Top with bananas, cream and chocolate and serve within 2-3 hours.

  2. You can also make a baked version of this recipe here using Salted Caramel Salted Caramel Banoffee Pie

Good to know

  • Makes 4
  • Uses new Bonne Maman Hazelnut Praline Caramel
  • Ideal to pack and carry as a great picnic pudding

Recipe by

Bonne Maman

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