We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Banoffee pie recipe

Banoffee pie recipe

17 ratings

There’s not much you can put on a biscuit base that will taste as good as the combination of bananas, cream and toffee. This banoffee pie recipe is so easy to make and sure to satisfy. See method

  • Serves 8
  • 20mins to prepare and 1hr to chill
  • 596 calories / serving

Ingredients

  • 100g (3½oz) unsalted butter
  • 300g (10oz) dark chocolate digestive biscuits, crushed
  • 1 x 397g tin Carnation caramel (or dulce de leche)
  • 200ml (7fl oz) double or whipping cream
  • 1tbsp milk
  • 1tbsp icing sugar, or more to taste
  • 3 ripe bananas
  • 25g (1oz) dark chocolate, for decorating

Each serving contains

  • Energy

    2490kj
    596kcal     30%

  • Fat

    37g 53%

  • Saturates

    22g 110%

  • Sugars

    48g 53%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 63.7g Protein 3.7g Fibre 0.7g

Method

  1. Melt the butter in a large saucepan, then stir in the crushed biscuits until they are completely combined and the mixture feels like wet sand. Press firmly into the base and sides of a round 20cm (8in) loose-bottomed tart tin. Chill for 1 hour or until very firm.
  2. Just before serving, remove the pie case from the tin. Spoon the caramel into the case, reserving a little for decoration, and smooth the top. Put the cream, milk and sugar into a large bowl and beat with an electric whisk until thickened but not stiff.
  3. Slice the bananas over the caramel, then top with the cream and a drizzle of the reserved caramel. Using a vegetable peeler, shave the chocolate into shards and curls and scatter over.
See more Dessert recipes

You may also like

Be the first to comment

blog comments powered by Disqus