Banoffee Pie

WE LOVE BANOFFEE PIES! I don’t know why I haven’t made it before now, I’ve always wanted to make it! Unfortunately the recipe I followed wasn’t right and made the crust to crumbly so I fixed this recipe accordingly, I also didn’t get the caramel right. But it suprisingly was nice despite it looking pretty bad. This a somewhat hard recipe but most recipes are the first time you try it.

You will need:

  • 120-130g melted butter (original recipe says 100g ┬ábut my crust fell apart)
  • 250g Digestive biscuits, smashed into crumbs
  • 100g butter
  • 100g soft, dark brown sugar
  • 397g condensed milk
  • 300ml double cream/ whipped cream (whipped to a soft, fluffy but not runny consistency)
  • 3-4 bananas, sliced about 1 cm thick
  • small amount of grated chocolate

Method:

1. Start by getting a 20 inch round, at least 2 inch depth, removable bottom cake tin. Mix together the biscuit crumbs and melted butter and mix well. Push this into the cake tin, covering the sides and base to form a crust. Refrigerate for 10 minutes.

2. For the caramel/ toffee (whatever you want to call it), put the butter and sugar into a non-stick pan and stir wile the butter is melting, do this until sugar has dissolved. Then add the condensed milk, mix, then bring to a rapid boil stirring non-stop for about 1 – 1 1/2 minute (MUST BE AT LEAST 1 MINUTE, this bit is important, otherwise to cara-offee wont set). Tip: Get the condensed milk ready to pour before putting the sugar and butter on the heat, this is what I did wrong with mine.

3. Take the crust out of the fridge, pour the cara-offee. Leave to cool and refrigerate for a hour.

4. Take it out of the fridge and put the bananas on top of the cara-offee forming a thin layer. Spoon on the cream, leaving it a bit at the sides. Put any leftover banana on top and sprinkle over the chocolate… enjoy!

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