I made one of these banoffee pies a few weeks ago when some of my family came to visit, and it went down very well. Banoffee pie is one of my all time favourite puddings! This is something you can knock up while dinner is in the oven, as it’s very easy – I cheat and buy ready made caramel because I just can’t be bothered trying to make caramel that will probably taste worse than the tinned stuff!
You will need:
- A dish suitable for making banoffee pie in – I think the official Carnation caramel recipe tells you to use a loose bottomed tart tin but I just use the Royal Worcester quiche dish we got for a wedding present. This does have the side effect of the first few slices falling apart when you serve them though as it’s quite difficult to get out in one piece!
- 250g digestive biscuits – handily this leaves you with about half a pack to munch through with your coffee after all your hard work “baking” a banoffee pie.
- 100g butter
- Approx. 400g can of caramel
- 4 small bananas – or 2 or 3 large/medium ones!
- 300ml carton of whipping cream
- A bar of chocolate to grate & sprinkle on top – I like to buy a nice big bar of dairy milk or something so I don’t accidentally grate my fingers, plus there is the added bonus of getting to finish the rest of the bar! Chocolate sprinkles or flakes of various kinds would also work.
- If you’re feeling particularly violent smash up your digestive biscuits into crumbs the way I like to – with the end of a rolling pin in my big mixing bowl. If you are a serene type of person, use a food processor to process them into lovely even sized crumbs of perfection. Personally I like to take out my frustrations on those poor innocent biscuits and give them a damn good bashing while I picture my old boss on a grumpy day, or some such thing – even if I do end up with a few lumpy bits here and there.
- Melt the butter (the easiest way I have found to do this is just on a low heat in a saucepan on the hob – microvawing butter always seems like the biggest mistake in the world) and stir it into the biscuit crumbs.
- Press this mixture into the base and sides of your tin/dish to make your pie shell.
- Pour your lovely gloopy caramel over your base and spread with a spatula. Stick it in the fridge for a bit so that the base has a chance to set.
- Slice up your bananas and spread over the base – I like to try and do lots and lots of thin slices that are sort of layered over each other. It makes it more bananarey somehow.
- Whip up your cream and spread over the top, followed by your grated chocolate decoration.
- Either serve straight away or bang it in the fridge until needed.
- (This step is optional but highly recommended) Head to the sofa with a coffee, half a pack of digestive biccies and the remains of your chocolate bar. Well done, you have worked hard! Enjoy the rewards of your labour.