Banoffee Pie
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Digestive biscuits (Crushed | See notes)
- 100 g Unsalted butter (Melted)
- 1/2 tsp Salt
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g Can of condensed milk
- 2 Bananas (Peeled and sliced)
- 300 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream) (Whipped)
- 10 g Dark chocolate (See notes)
- 2 tsp Vanilla extract (See notes)
- 2 tbsp Icing sugar (powdered sugar) (See notes)
Method
- Make the base: Mix the crushed biscuits with the melted butter and salt until well combined, and press firmly into a 23cm removable base flan tin using the back of a spoon. If you have time, chill for 30 minutes.
- Make the caramel: Put the butter and sugar into a small non-stick saucepan over a low heat. Stir continuously while they melt. When the sugar has dissolved to liquid, add the condensed milk. Now, turn the heat to medium and continue stirring, letting the caramel bubble rapidly for about 1 minute. It should be thick and golden.
- Add the bottom layer: Spoon the caramel into the biscuit base and smooth over. Chill for a minimum of 1 hour.
- Layer it up: Top with bananas, then the whipped cream (mixed with vanilla and icing sugar if you are using).
- Optional topping: Add chocolate shavings if you're using them and serve.