Banoffee Pie
This throw-together no-bake American classic is a perfect marriage of caramel, bananas, and cream. Yum!
Ingredients
- 250g Digestives Biscuits or Graham Crackers
- 250g Butter
- 400g condensed milk
- 1/2 cup Brown sugar
- 3 Bananas (sliced)
- 300g Double Cream
- 50g grated chocolate (optional)
Step 1
Whiz biscuits in a food processor until finely crushed.
Step 2
Melt half the butter. Add to the crushed biscuits and whiz until combined.
Step 3
Divide the mixture among the tartlet cases. Use the back of a spoon to push down the base and up the sides evenly. Firm up in fridge until caramel is ready.
Step 4
Melt sugar and remaining butter in a saucepan. Bring to simmer for 5 minutes.
Step 5
Add condensed milk, stir to combine, and simmer for 10 minutes until you have a thick
ned, golden caramel.
Step 6
Pour the caramel over the bases and set in fridge for 1 hour.
Step 7
Arrange the sliced bananas over the set caramel tarts. Dollop the cream to cover each tart.
Chef’s Tips
Add grated chocolate if desired. To save time, you could use pre-prepared caramel, but where’s the fun in simply assembling a dish? You gotta cook something.
Banoffee Pie
Ingredients
- 250 g Digestives Biscuits or Graham Crackers
- 250 g Butter
- 400 g condensed milk
- 1/2 cup Brown sugar
- 3 Bananas (sliced)
- 300 g Double Cream
- 50 g grated chocolate (optional) (optional)
Instructions
- Whiz biscuits in a food processor until finely crushed.
- Melt half the butter. Add to the crushed biscuits and whiz until combined.
- Divide the mixture among the tartlet cases. Use the back of a spoon to push down the base and up the sides evenly. Firm up in fridge until caramel is ready.
- Melt sugar and remaining butter in a saucepan. Bring to simmer for 5 minutes.
- Add condensed milk, stir to combine, and simmer for 10 minutes until you have a thickened, golden caramel.
- Pour the caramel over the bases and set in fridge for 1 hour.
- Arrange the sliced bananas over the set caramel tarts. Dollop the cream to cover each tart.
