I’m not sure who first had the idea of putting toffee and banana together and then smothering it whipped cream but whoever it was, I’d like to thank them as this one of my favourite desserts, as it is for many other people I know. And the best thing is – it’s really simple and there’s no cooking involved at all! The only downside is the agonising wait for it to set in the fridge. Time really is a cruel mistress.
I’ve specified digestive biscuits in the recipe as the ones to use for your base, but you can experiment and try different biscuits. In a serendipitous moment, I actually managed to find Banoffee biscuits in the supermarket, so they’re what I used on this attempt!
Banoffee Pie
Print RecipeIngredients
- 300ml Double Cream
- 1 x tin (397g) Carnation Caramel
- 4 x Ripe Bananas
- 500g Digestive Biscuits
- 125g Butter
- Also needed:
- 25cm Loose-bottom Tart Tin
Instructions
Add the biscuit into a food processor and blitz up into a fine crumb. If you don’t have a food processor, then place the biscuits into a plastic bag and bash them up with a rolling pin (or something equally sturdy!). Place into a large bowl.
Melt the butter in the microwave and then add into the biscuits and combine well.
Add the biscuit mixture into the tin and press down well to form a base, and press down well. Chill in the fridge for at least 20 minutes.
Remove the base from the fridge, and add the tin of caramel onto it in a generous layer.
Cut the bananas up into 1cm slices and layer up on top of the caramel, overlapping the slices if you can.
Add the double cream to a large bowl and whisk up until it make firm peaks. Add into a piping bag and pipe on top of the caramel and then smooth off with a spatula.
Place into the fridge to completely set. Serve on it’s own or with some grated chocolate on top if you fancy.
