Caramel, banana and whipped cream goodness!
Banoffee pie is really for any occasion, we recommend pairing this with a cup of coffee or tea!
Ingredients
Crust
- 100grams butter
- 225g digestive biscuits
- Nonstick cooking spray
Filling
- 397grams condensed milk
- 70grams soft dark brown sugar
- 50grams butter
Topping
- 1 ½ cups heavy cream(360 mL)
- 3 bananas, sliced
- 1/4 cup dried banana chips whole or roughly chopped
- chocolate shaving, for garnish
Instructions
Crust
- Blend the biscuits in a food processor until fine.
- Pour biscuits into a seperate bowl and add in the melted butter then mix until it looks similar to wet sand.
- In a tart pan 22cm or a cake tin grease it lightly with the spray and pour the biscuit mix into the pan and begin to press into the pan, making sure to cover the bottom and sides of the pan evenly. Place in the fridge for 10 minutes
Filling
- Place the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
- Add the condensed milk and bring to a boil for about a minute, stirring all the time until it becomes a thick golden caramel. Pour the caramel into the biscuite base and spread evenly, refrigerate for 2 hours.
Topping
- Gently remove the pie from the pan
- Slice the banana into 1cm thick pieces. Layer evenly over the top of the caramel.
- Whip the cream until it forms thick peaks, spread over the banana evenly and top with the shaved chocolate and banana chips.
- Slice and serve straight away.
- Enjoy!
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