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Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Camp Coffee Banoffee Pie

Camp Coffee Banoffee Pie

Take this traditional showstopper to the next level by adding Camp Coffee to the filling.

Serves: 8

Level: medium

Prep Time: 15 minutes
Cook Time: 5 minutes (30 mins chilling)


For the base

  • 2 tbsp Camp Coffee
  • 100g butter
  • 225g digestive biscuits, crumbed

For the filling

  • 1 x 397g can caramel
  • 2 bananas
  • Juice of ½ a lemon


  1. 1. Melt the butter in a pan over a low heat.
  2. 2. Add the Camp Coffee and digestive biscuit crumbs into the pan and stir to combine.
  3. 3. Place the mixture into a 20cm (8in) metal flan ring on a lined baking tray and press down. Chill in the fridge for 30 minutes.
  4. 4. Open the canned caramel and spoon on top of the biscuit base. Slice the bananas, sprinkle with lemon juice and arrange on top of the caramel.
  5. 5. Whip the cream with the Camp Coffee to form soft peaks. When whipped, cover the caramel and bananas with the cream and top with grated chocolate.
  6. 6. Note - you could leave out the bananas and just have a coffee, toffee pie!

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