Banoffee Pie
Gooey caramel, ripe bananas and whipped cream on a biscuit base. This is an easy option for next time you’re asked to “bring dessert”. You can prepare the base and caramel sauce in advance which means that all you have left to do to before serving is whip some cream and chop a few bananas.
Base
| 280g | Digestive biscuits |
|---|---|
| 100g | Melted butter |
Caramel sauce
| 125g | Butter |
|---|---|
| 125g | Dark brown sugar |
| 395g | Can condensed milk |
Topping
| 300ml | Whipped cream |
|---|---|
| 4 | Ripe bananas, sliced |
| 100g | Peanut brittle or grated chocolate |
Before you start, line a 22cm baking tin with baking paper (a springform tin is best).
Prepare the base
Blend the biscuits in a food processor until they resemble coarse breadcrumbs. Place the biscuit crumbs in a large bowl, add the melted butter and mix thoroughly - the mixture should stick together when pressed between fingers. Press the mixture firmly and evenly into the bottom and partway up the sides of the baking tin, it doesn't have to be perfect. Refrigerate for about an hour.
Make the caramel
Place the sugar and butter in a non-stick saucepan, heat until the sugar has melted and the mixture foams, then add the condensed milk and stir until it thickens (about five minutes). Allow the caramel to cool slightly. Pour two thirds of the caramel onto the base of the pie and place back in fridge to set (leave the remainder of the caramel at room temperature).
Assemble the pie
Place a layer of banana slices on the caramel base, cover with the whipped cream and the rest of the bananas. Pour the rest of the caramel sauce over the pie and sprinkle with crumbled peanut brittle or grated chocolate. Serve and eat at once!