Banoffee pie is one of the most delicious and super sweet desserts! I like the ‘offee’ bit to be ever so slightly chewy rather than a soft set caramel sauce so that’s how it will turn out from this recipe which serves approx 6 (suggested, have as much as you want!).
I tend not to assemble it all at once as the bananas can brown if left for more than a day and the cream may not keep as well, so I make the biscuit base, top with the caramel layer (this will keep well if covered in the fridge for 5 days) and then slice fresh bananas as needed and top then with whipped cream and grate some dark chocolate over it.
So, here’s the good stuff:
What you’ll need:
- medium saucepan
- kitchen scales & bowl
- wooden spoon/silicon spatula
- mixing bowl
- 8 inch/20 cm spring-form tin or pie dish
- pastry brush
- zip-lock bag & rolling pin OR food processor for crushing the biscuits
- 20 digestive biscuits, crushed to fine crumbs crumbs
- 125g melted butter
- 200g butter
- 200g soft brown sugar
- 1 tsp vanilla extract
- 1 small tin of condensed milk (397g)
To top it off
- 4 bananas sliced
- 250ml double cream, whipped
- 2 squares of grated dark or milk chocolate (you could also use some crushed homemade honeycomb – click here for my recipe – if you’re feeling fancy) or sift 1 tsp of cocoa powder over the top
- Crush the biscuits and melt the butter, use some of the melted butter to grease the tin or pie dish.
- Combine the crushed biscuit crumbs with the melted butter and using a spoon/potato masher/bottom of a cup, press into an even layer into the tin/pie dish the place into the fridge while you start the caramel layer.
- Place a saucepan on to a medium heat and add in the brown sugar and butter.
- Once melted, add in the tin of condensed milk and vanilla extract and stir to combine.
- Turn the heat up to medium-high.
- Once the mixture starts to boil, stir constantly for 4 minutes, making sure to keep it from catching at the bottom of the pan – you will need to time this as over boiling can result in grainy caramel.
- Remove from the heat, the mixture will have darkened a little, get your base and pour the caramel into the tin on top of the biscuit layer.
- Cover the tin with some clingfilm and leave aside to cool – this will take a couple of hours then it can be placed in the fridge.
- Whip up your cream, slice your bananas and grate your chocolate – now top that bad boy the way you want.
If you are assembling it all at once, make sure the cream covers the bananas entirely to prevent browning, other wise just cut the biscuit and caramel base as needed and top each with bananas and cream just before serving.
Enjoy with a big cuppa as desired 🙂
I hope you enjoy this one, thank you for visiting my blog,