Ingredients
- Digestive biscuits: 250g
- Unsalted butter: 100g, melted
- Sweetened condensed milk: 397g tin
- Golden syrup: 2 tablespoons
- Bananas: 3 medium
- Double cream: 300ml
- Icing sugar: 1 tablespoon
- Chocolate, grated: To decorate
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs. Mix with the melted butter. Press the mixture firmly into the base of a 23cm loose-bottomed tart tin and chill in the fridge for 30 minutes.
- Step 2: Gently heat the condensed milk and golden syrup in a saucepan over a low heat, stirring constantly until it turns into a thick, caramel-like consistency. Be careful not to burn it. This will take approximately 10-15 minutes. Alternatively, pre-made caramel can be used.
- Step 3: Pour the caramel over the biscuit base and spread evenly. Let it cool completely before adding the bananas.
- Step 4: Slice the bananas and arrange them on top of the caramel base.
- Step 5: Whip the double cream with the icing sugar until soft peaks form. Spread the whipped cream evenly over the bananas.
- Step 6: Sprinkle grated chocolate over the cream and refrigerate for at least 2 hours before serving.
Notes
- Store leftover Banoffee Pie in the fridge for up to 2 days, but the bananas are best eaten fresh to prevent browning.
- This pie is best served chilled straight from the refrigerator and is not suitable for reheating.
- For an extra touch of indulgence, drizzle a little extra caramel sauce over each slice before serving.
- To prevent a soggy crust, ensure the caramel is completely cool before adding the banana slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American