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Banoffee pie

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Banoffee pie
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

    (plus 2hrs chilling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Love bananas? Love toffee? Well, you're going to love this classic dessert recipe. Our banoffee pie uses condensed milk to make an easy and quick caramel from scratch. This recipe is much easier to make than you may think! The base is only made from 2 ingredients - digestive biscuits and butter. The creamy topping is made with bananas and double cream. Once you've tried this dessert, you'll want to make it time and time again!

Ingredients

For the banoffee pie base:

  • 100g (4oz) butter
  • 250g (9oz) digestive biscuits, crushed

For the caramel:

  • 175g (6oz) butter
  • 75g (3oz) caster sugar
  • 397g can condensed milk

For the topping:

  • 4 small bananas
  • 284ml carton double cream, lightly whipped
  • Cocoa powder, for dusting

You will also need:

  • 20cm (8in) loose-bottomed cake tin, greased with the based lined
  • Piping bag


That's goodtoknow

cartoon image of chef

Top tip: For a simple way to make the caramel, put an unopened can of condensed milk into boiling water and poach for 2 hrs. After cooling, the condensed milk will have caramelised and can then be poured over the biscuit base, so no need for the butter and caster sugar.

Method

  1. Use a food blender to crush the biscuits into fine crumbs.
  2. Melt the butter in a large saucepan and stir in the crushed biscuits until the two bind together. Press the mixture into the base and sides of a 20cm (8in) loose-bottomed cake tin. Chill for 30 mins.
  3. For the caramel, melt the butter and sugar over a low heat until the sugar has dissolved and the mixture is golden in colour. Add the condensed milk, stirring continuously and bringing to the boil. Keep the caramel boiling steadily for 2 mins, whilst stirring to make a thick golden caramel. Take the caramel off of the heat and cool.
  4. Slice the bananas and arrange most of them over the biscuit base then spread the caramel over the top. Chill for 1hr 30 mins, or until firm.
  5. When ready to serve, remove the pie from the tin and place on a serving plate. Fill a piping bag with the whipped cream and squeeze onto the banoffee pie, decorating as desired with the remaining bananas and a light dusting of cocoa powder.

Average rating

  • 3
(478 ratings)

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