Banoffee pie is one of those recipes that is growing increasingly popular. I had heard about it from friends, seen it on other websites and blogs, and finally, a colleague made one and brought it into work.
A banoffee pie is basically a biscuit base, a caramel or dulce de leche filling, topped with bananas, whipped cream, and dusted with cocoa powder.
I decided to try making one myself and used the Carnation recipe with condensed milk to speed up the caramel cooking process.
I was surprised at how easy this was to make and I’ll definitely be trying it again as everyone loved it! Such a change from the usual chocolate or lemon tarts.
- For the base:
100g melted butter
250g digestive or plain biscuits, crushed
- For the caramel:
100g brown soft sugar
397g tin condensed milk
- For the top:
4 small bananas
300ml thickened cream, whipped
Grated chocolate or cocoa powder, to dust
1. Pulse biscuits in a food processor until they resemble breadcrumbs.
2. Grease a 20cm loose bottomed cake tin.
3. Put the biscuits in a bowl and add the melted butter, mix well until combined. Then spoon the mixture into the cake tin and press into the sides to make a pie shell. Chill in the fridge for 10-15 minutes.
4. Melt butter and sugar in a non-stick saucepan over low heat, stirring until sugar has dissolved.
5. Add condensed milk to the butter and sugar mix and stir rapidly. Bring to the boil (for at least 1 minute) and stir until a thick caramel is formed.
6. Spread the caramel over the base, cool in the fridge for 1 hour or until set.
7. Remove the pie from the tin and place on a serving plate.
8. Top with sliced bananas, then whipped cream. Dust with cocoa powder or grated chocolate.