Toffee..tick. Banana…tick…lashings of whipped cream…tick. What’s not to love about banoffee pie? It’s full of all sorts of naughty things and is truly irresistible
My version is incredibly simple to make and literally takes minutes to makes. The hardest part is there is a little bit of waiting involved. Patience is a virtue and all that. I’ve saved time and used shop bought caramel…ssssh don’t tell anyone. Although of course, if you are feeling virtuous you could always make my incredibly easy caramel sauce.
Grab a spoon and get ready to dig into decadence.
- 75g/2½oz butter
- 300g/10½oz chocolate digestive biscuits
- 4 ripe bananas
- 450ml double cream
- 1 can of Carnation caramel ( or make your own)
- 15 g dark chocolate
- Take a loose bottomed tart tin - a 23cm /9inch round one, or I used these rectangular ones (13 inch/33cm) which i am loving at the moment...having a loose bottom is important. Ahem. Let's move on.
- Now either pop your biscuits into a food processor and whizz to fine sand. If you don't have a food processor, just throw your biscuits into a plastic food bag and give it a really good bash with a rolling pin/saucepan. Excellent for venting some frustration.
- Now melt the butter and then add these to the crumbs and whizz again.
- Tip into your tin and then spread it out and smoosh it down with your fingers. You want to make sure it is evenly spread out on the base and that you push the biscuity mixture up the sides of the tin as well.
- Now pop this tin into the fridge to chill. He's a bit stressed and just needs some time to chill. We all get that now and again.
- Then take your base out of the fridge and splodge your caramel onto the base. Don't stir the caramel - just dollop it out and then carefully spread it out. If you stir it or spread it too enthusiastically, it will become really runny and wont set up again.
- Now slice your bananas and arrange on the caramel.
- Whip your cream - I like to use an electric whisk because I am a sloth. If you fancy a gym work out then do this by hand. Give it some welly!
- Spread it onto the bananas. Gently does it.
- Grate some chocolate on the top to make it look extra beautiful
- To free your pie from its metal prison tart tin, just poke gently with a tooth pick around the edges right down to the base of the pie, being gentle as you don't want to break the crust. Then it is easiest if you balance your tart on an upturned bowl so that the base of the tart can rest on that and then you gently encourage the tart tin down until the pie is released. Next, place your tart on your worktop and slide a knife or a palate knife between the base of the tart and the tin. Work quickly and slide the pie onto a plate.
- Or...if this frightens you. Slice your pie up and then arrange the slices beautifully and no one will ever suspect you were frightened!
- This will sit happily in the fridge for a couple of hours - so you can definitely make it well before your guests arrive if you are serving it to people. That is assuming you don't scoff the lot yourself. No judgement here.
Now it is normally recommended that you serve relatively small slices because this is a rather rich pudding. I say, throw caution to the wind and tuck in.