Ingredients
- Digestive Biscuits: 250g
- Unsalted Butter: 100g, melted
- Sweetened Condensed Milk: 397g can
- Golden Syrup: 2 tablespoons
- Bananas: 2-3, depending on size
- Double Cream: 300ml
- Icing Sugar: 1 tablespoon
- Chocolate Shavings: For decoration
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs, either using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Mix the biscuit crumbs with the melted butter until well combined.
- Step 2: Press the biscuit mixture into the base of a 23cm pie dish or springform tin, ensuring it is evenly distributed and compacted. Chill in the refrigerator for at least 30 minutes to firm up.
- Step 3: For the caramel, gently heat the sweetened condensed milk and golden syrup in a saucepan over low heat, stirring constantly. Continue to cook and stir for 10-15 minutes until the mixture thickens and turns a rich golden brown colour. Pour the caramel over the chilled biscuit base, spreading evenly. Allow to cool completely.
- Step 4: Slice the bananas and arrange them over the cooled caramel.
- Step 5: In a large bowl, whip the double cream with the icing sugar until soft peaks form. Spoon or pipe the whipped cream over the bananas, covering them completely.
- Step 6: Sprinkle with chocolate shavings and chill in the refrigerator for at least 30 minutes before serving.
Notes
- Keep leftover Banoffee Pie refrigerated for up to 2 days, but be aware the bananas may brown slightly.
- Avoid reheating Banoffee Pie as the cream will melt; enjoy it chilled straight from the fridge.
- A dusting of cocoa powder alongside the chocolate shavings adds a lovely depth of flavour.
- For a richer caramel, cook the condensed milk and golden syrup until it reaches a deeper amber colour, being careful not to burn it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American