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Call it a tart or a pie, this coconut banoffee treat is sure to be a hit among adults and children alike. From the fragrance of lightly toasted coconut chips, to a satisfying bite full of caramelised banana and mascarpone, you wouldn’t believe the minimal ingredients that go into this delicious, almost extravagant dessert.


  • 300 g Anzac biscuits
  • 500 g mascarpone
  • 380 g caramel top 'n' fill
  • 2 large bananas (460 g), just ripe
  • ¼ cup (20 g) roasted coconut chips
  • 150 g butter
  • ¼ tsp sea salt flakes
  • 2 tbsps caster sugar

Grease a 24 cm loose-based round tart tin.


Process biscuits to fine crumbs. Melt 125 g of the butter in a small saucepan or in a heatproof bowl in the microwave. Stir in biscuit crumbs. Press over base and side of tart tin. Place on an oven tray. Refrigerate for 1 hr or overnight until firm.


Place 250 g mascarpone, the caramel top ‘n’ fill and sea salt in a large bowl. Whisk until smooth and soft peaks form. Spread over biscuit base. Refrigerate for 2 hrs.


Melt remaining butter in a large non-stick frying pan over high heat. Thickly slice bananas lengthways; sprinkle with sugar. Cook banana for 30 secs on each side or until caramelised.


Top tart with caramelised banana and coconut chips. Serve with remaining mascarpone.

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