Banana and toffee. Let’s jam some other words together. Rasty… Really Tasty. Er… So good- Sood.
What am I doing? I’m clearly not very good at this. I’m better at actually making a banoffee pie.
This recipe is a combination of a few I have used in the past. And it has definitely been my best attempt to date. Most recently made for a person who claims that it is their all time favourite dessert. Oh look well now the banoffee pie and myself are precariously balancing on a pedestal. I think we are managing to both stay perched there, at least for now.
The only downside to this dessert is the fact that it doesn’t seem to really lend itself to being aesthetically pleasing. But holy crow does it taste good!
7 oz digestive biscuits
3.5 oz melted butter
3.5 oz butter
3.5 oz soft light brown sugar
A can of condensed milk
300ml double cream, whipped
2 ripe bananas
Chocolate and banana to decorate.
1. Crush biscuits until them resemble crumbs
2. Melt the butter and stir into biscuits. Mould the mixture into a 8inch spring from tin, ensuring that you work the mix up the sides. refrigerate the crust until firm.
3. For the filling, melt the butter and sugar until the sugar has dissolved. Add the condensed milk and heat on a rolling boil for 1 minute. MAKE SURE YOU USE A NON STICK SAUCE PAN.
4. Place the filling in the crust and place sliced banana on top. Then return the pie back to the fridge until the caramel has set.
5. When you are ready to severe your banoffee pie, remove it from the spring form tin and cover the top in whipped cream.
6. Finally decorate with chocolate shavings and banana.
-make sure you do boil the caramel for a minute, otherwise it won’t set.
-to keep your banoffee pie looking fresh, decorate the top with crushed banana chips as opposed to fresh banana.