Jam Jar Banoffee Pots

June 10, 2016

Banoffeepots (1 of 3)I can’t say summer is here, because it’s not official until June 20th, but in my eyes summer is here! The sun is out, and the evenings are long and bright – I say let’s have a picnic! Everything tastes so much better outside in the sunshine. Glass jam jars are perfect to carry your food outside and also look pretty too. These banoffee pots are a simpler version of a regular banoffee pie and take just a few minutes to make. If you have not heard of a banoffee pie before, let me explain! It’s a magical combination of  crumbly cookies, gooey caramel, fresh bananas, whipped cream with some sprinkles of chocolate on top. It’s sinfully good. This recipe is a scaled back version and  very easy to make.  So, if you are camping out in the wilderness or just laying on a blanket in the local park, these banoffee pots will make your picnic memorable.

Banoffeepots (2 of 3)

Serves 2


  • 60 g of  cookies– digestive biscuits / graham crackers if in the USA
  • 120g of dulce de leche – about 4 dessert spoons
  • 1 large banana
  • 100mls of cream, whipped.
  • *Flake® for garnish – It’s difficult to find these chocolate bars here  in the US, so you could use some chocolate chips, or flaked chocolate instead


  1. Put the cookies in a small ziplock back and crush with your hands or a rolling pin.
  2. Spoon 2 heaped tablespoons of the crushed cookies into the bottom of each jar.
  3. Slice half a banana into each jar.
  4. Spoon about 2 dessert spoons of dulce de leche on top of the banana slices in each jar.
  5. Spoon the whipped cream on top.
  6. Garnish with a Flake®

Banoffeepots (3 of 3)

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