Ingredients
- Digestive biscuits: 250g
- Unsalted butter: 125g, melted
- Sweetened condensed milk: 397g tin
- Unsalted butter: 50g
- Soft light brown sugar: 50g
- Bananas: 2-3, depending on size
- Double cream: 300ml
- Milk chocolate: 50g, grated (optional)
Instructions
- Step 1: Crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin until they resemble fine crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture evenly into the base of a 23cm loose-bottomed tart tin. Chill in the fridge for at least 30 minutes.
- Step 2: While the base is chilling, make the caramel. In a saucepan, melt the 50g butter over a medium heat. Add the light brown sugar and stir until dissolved. Pour in the sweetened condensed milk and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer for 10-15 minutes, stirring frequently, until the caramel has thickened and darkened in colour. Be careful not to burn it.
- Step 3: Pour the caramel over the chilled biscuit base and spread evenly. Allow to cool completely and set in the fridge for at least 1 hour, or preferably longer.
- Step 4: Just before serving, peel and slice the bananas. Arrange the banana slices over the caramel.
- Step 5: Whip the double cream until it forms soft peaks. Spread or pipe the cream over the bananas.
- Step 6: Grate milk chocolate over the top of the cream for decoration, if desired. Serve immediately.
Notes
- Store leftover banoffee pie in the fridge, but know the banana layer will soften over time.
- This pie is best served fresh, so avoid reheating and instead enjoy at room temperature.
- A sprinkle of sea salt on top of the caramel beautifully complements the sweetness of the pie.
- For a richer caramel, simmer it for the full 15 minutes, watching closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American