Banoffee Pie

Yesterday I made a Banoffee Pie for myself & Mum, and it was very successful. So much so in fact, that I only just managed all of mine after a large dinner, and Mum had to leave 2 mouthfuls at the end too!
This was a very successful recipe for me to make, and was grabbed from BBC Good Food with some minor changes.

So you will need:

  • 300g oaty biscuits (Hob Nobs are good, a pack is normally 300g)
  • 60g butter , melted
  • 397g tin Nestlé Carnation Caramel
  • 3 large bananas, sliced
  • 350ml double cream
  • 1 tbsp icing sugar

Run the biscuits through a food processor until crumbed, and then melt and add the butter and give them another whiz until it’s well mixed in. Pour this into a 24cm pan with removable base, and then press down firmly. Bake at about 180-200 degrees C for 10-12mins until lightly toasted, then leave to cool. When cool, pour the caramel over the base, and chill for an hour or more. When ready to serve, whip your cream with the icing sugar until fluffy peaks form easily. Chop the bananas up and lay on the caramel base. Spread the whipped cream over the top and garnish however you wish. Should look like this:

Banoffee Pie

Banoffee Pie

I used about 1/2 to 3/4 a bananna a slice, with a good bit spread on top too. The BBC Good Food recipe suggested drizzling melted dark chocolate over it, but I chose not to do this as it’s messy, a pain to wash up, and time consuming. And I don’t like dark chocolate too…

2 Tips here:

1) When the caramel comes out the tin it’s hard to manage, pop in a jug, zap in the microwave for 1m-2m until runny then it’ll pour easily.

2) Your dish should make 6-8 portions depending on your appetite/portion size, but if you only plan on having a couple of portions at a time, only whip up enough cream and chop enough bananas to do the portion you’re serving. This makes preparing easier, presentation neater and saves things going too soggy in the fridge.


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