Mini Salted Caramel Banoffee Pies (Slimming World)

A little while ago, I tried out these banoffee pies from the PinchOfNom recipe book, and to this day, they still remain as one of my favourites. They are really quick to make up and they are just as sweet as any other dessert. The bonus with these is that they are healthy and low calorie! You can literally have your cake and eat it.

mini salted caramel banoffee pies

Banoffee pies full of flavour!

I have found that desserts on Slimming World can be rather hit or miss. They can either be trying to replicate a cake but end up being a soggy egg sponge, or, they can be like these, creamy, sweet and full of banoffee flavour! If you make up a few extra of these banoffee pies, they are great to keep in the fridge for an ‘on hand’ dessert. They really helped me keep on plan when I had those sweet cravings, and with a sweet tooth like mine, those cravings occur far too often.

So, if you want a quick, simple and genuinely yummy dessert, then you best get cracking at making these mini salted caramel banoffee pies. I can honestly say, I was pleasantly surprised by these banoffee pies, and I’m sure you will be too. If you try them (and why wouldn’t you) then let me know!

What I needed for this recipe:

mini salted caramel banoffee pies

Mini Salted Caramel Banoffee Pies


A super quick and easy dessert to help fix that sweet craving. 


10g of Flora light 

8 biscoff biscuits 

 110g of Philadelphia lightest 

175g of fat free Greek yoghurt

3 tbsp of sweetener

2 tsp of vanilla extract

1 tbsp of Clark’s caramel sauce

Half a fresh banana


Melt the Flora light (2) (about 10 secs in the microwave) and crush the Biscoff biscuits (16). Mix the melted butter and Biscoff’s together until combined and distribute evenly between 4 ramekin dishes.

Place the dishes in the fridge for 10 minutes and meanwhile, mix the Philadelphia lightest (4.4) with the fat free Greek yoghurt, sweetener (1.5) and vanilla extract (the book suggests using caramel flavouring but I could only find vanilla, but the flavour was not compromised!). 

Remove the ramekins and add your prepared mixture evenly between each one. Mix the Clark’s caramel sauce (2.5) with a small sprinkle of salt. Add to the top of the dishes and place back into the fridge for 10 mins. If serving immediately, slice the fresh banana and place on top. If not serving immediately, chop and add the banana when you plan to eat them.


6.4 syns each, 234 calories each.

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