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Best Ever Banoffee Pie

Bananas, cream and chocolate. What’s not to like? - by Barbara Northwood
  • 08 Apr 2019
Best Ever Banoffee Pie
Prep: 35 Minutes - Cook: 8 Minutes - Moderately easy - Serves 12
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This fantastic best-ever banoffee pie recipe lives up to its name guaranteeing to impress everyone, making it the perfect dessert.

Ingredients

FOR THE BISCUIT BASE

75g butter

300g chocolate oaty biscuits, such as Chocolate Wheaten

FOR THE TOFFEE FILLING

115g butter

115g soft dark brown sugar

397g can sweetened condensed milk

FOR THE TOPPING

450ml double cream

5 ripe but firm medium bananas

1 tsp lemon juice

25g plain dark chocolate, coarsely grated, or chocolate curls

Method

  1. To make the base, melt the butter in a small pan. Break the biscuits into chunky pieces and blitz them to crumbs in a food processor. With the motor running, add the melted butter and blend until thoroughly mixed. Alternatively, put the biscuits in a strong plastic food bag and bash with a rolling pin. Tip the crumbs into a bowl and stir in the melted butter.

  2. Tip the mixture into the centre of a 23cm round x 4cm deep loose-based tart tin and press it firmly into the base and up the sides. Make sure the mix is evenly distributed, especially where the base meets the sides. Chill for 30 mins until set.

  3. To make the filling, melt the butter in a non-stick pan and stir in the sugar. Cook over a low heat, stirring constantly, until the sugar has dissolved and the butter and sugar look smooth with no oil floating to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 mins, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth over the surface. Leave to chill for at least 1 hr (up to 8 hrs) before topping.

  4. Remove from the tin (this is easier if left at room temperature briefly). Just before serving, lightly whip the cream. It should stand in very soft peaks – any thicker and it will look over-whipped when mixed with the bananas. Diagonally slice 4 bananas and scatter half over the toffee. Fold the rest lightly into the cream and spoon gently on top. Slice the remaining banana and put it in a bowl with the lemon juice. Toss very gently – this will stop the banana turning brown. Decorate the top with the lemony banana slices, poking them into the cream randomly, then sprinkle on the grated chocolate or decorate with chocolate curls. Serve in fairly thin slices, as it is very rich.

  • Food
  • Dessert Recipes
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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