Banoffee Pie
Banoffee Pie
An absolute family favourite in my house for any occasion: birthdays, communions and even barbecues if the weather is a-peel-ing. This is a real no nonsense recipe and we’re giving you a slice of the action. Simply boil, crush, mix, whisk, and build. You’d be bananas to not give it a go!
You will need:
- 1 x spring-form tin
- 1 x rolling pin
- 1 x wooden spoon
- 1 x saucepan
- 1 x whisk
- 1 x hand grater
Ingredients
- 1 (396g) tin condensed sweetened milk
- 350g digestive biscuits
- 150g butter, melted
- 1 (284ml) pot double cream
- 3 bananas, sliced
- Milk chocolate for grating on top
Recipe
- For the toffee sauce place the unopened tin of condensed milk in a saucepan of boiling water (remember to remove the label from the tin first!). Boil the tin for 2 – 3 hours, the longer you boil it, the darker and thicker the caramel will be. Remove from the heat and leave to cool (unopened) fully
- For the biscuit base, crush digestive biscuits will a rolling pin and mix with the melted butter. Press the crushed biscuits into a spring-form tin and leave in the fridge to chill
- Whisk the double cream until it forms stiff peaks
- To assemble pour the cooled condensed milk over your biscuit base, top with sliced bananas followed by whipped cream
- For decoration, grate some chocolate on the top