Banoffee Pie

Hi everyone and welcome back to my baking blog…

Banoffee pie is a classic dessert and is quite easy to make, the tricky bit is cooking the caramel (be careful not to burn it!). Apart from that this is a simple and delicious recipe that everyone will love.

Serves 10-12

Ingredients: 

Base

100g soft spread/butter

250g digestive biscuits

Caramel 

100g soft spread/butter

100g dark brown sugar

397g condensed milk

Topping

3 medium sized bananas

300ml double cream

2tbsp caster sugar

Grated milk chocolate

 

Method: 

1.Grease a 20cm/8inch round loose bottom cake tin.

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2.Melt the butter in the microwave. Place the biscuits in a freezer bag and use a rolling pin to crush into fine crumbs.

3.Combine in a large mixing bowl. Then transfer into the prepared tin and use a metal spoon to smooth the bottom and bring up the sides to the top of the tin. Place in the fridge for 30 minutes.

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4.To make the caramel, measure the soft spread and sugar into a medium sized saucepan and heat slowly until the sugar has dissolved. Add in the condensed milk and bring to the boil. Whisk quickly and heat until thick and caramel coloured.

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5.Pour over the biscuit base and leave to cool. Once cooled, place into the fridge for 1-2 hours or until set.

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6.Whip the double cream with 2tbsp of caster sugar until forms soft peaks.

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7.Cut the bananas and place on top of the caramel. Leave a dozen aside for the topping.

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8.Take the pie out of the tin, using a palette knife to loosen the edges and placing the tin on top of a metal tin and pushing the sides down. Slide the palette knife under the pie and carefully lift onto a plate/serving stand.

7.Smooth the cream over the top, place the extra banana slices in the middle and grate chocolate on top.

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Serve and enjoy 🙂

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