Banoffee Pie
Ingredients (7)
- digestive biscuits250 g
- unsalted butter100 g
- carnation caramel397 g
- bananas4
- sugar1 tbsp
- whipping cream300 ml
- dark chocolate20 g
Method
- 1
Lightly grease an 8-inch (20 cm) loose-bottomed cake tin or pie dish.
- 2
Combine the crushed digestive biscuits with the melted butter until evenly coated.
- 3
Press the biscuit mixture firmly into the base of the prepared tin.
- 4
Refrigerate for 20–30 minutes until the base is firm.
- 5
Heat a non-stick pan over medium heat.
- 6
Add the sliced bananas and sprinkle with the sugar, if using.
- 7
Cook gently for 2–3 minutes until the bananas are lightly caramelised. Allow to cool.
- 8
Spread the Carnation Caramel evenly over the chilled biscuit base.
- 9
Arrange the caramelised banana slices over the caramel layer.
- 10
Whip the cream until soft peaks form.
- 11
Spread or pipe the whipped cream evenly over the banana layer.
- 12
Sprinkle the grated chocolate over the top.
- 13
Refrigerate for at least 2 hours before serving.
- 14
Slice and serve chilled.
Notes & variations
Makes one 20 cm (8-inch) pie, serving approximately 8 people. Caramelising the bananas adds extra flavour but can be omitted if preferred. For a richer flavour, use dark chocolate for decoration. Store covered in the refrigerator for up to 3 days. Not suitable for freezing once assembled.
Nutrition
estimated| Per | 1 serving | 8 servings |
|---|---|---|
| Calories | 590 kcal | 4720 kcal |
| Carbs | 65.2 g | 521.6 g |
| Protein | 7.9 g | 63.2 g |
| Fat | 34.4 g | 275.2 g |
| Fibre | 2.7 g | 21.6 g |