Ingredients
- Digestive biscuits: 250g
- Unsalted butter: 100g, melted
- Sweetened condensed milk: 397g (1 can)
- Golden syrup: 2 tablespoons
- Bananas: 2-3, ripe but firm
- Double cream: 300ml
- Icing sugar: 1 tablespoon
- Chocolate shavings: for decoration (optional)
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the biscuit crumbs with the melted butter until well combined.
- Step 2: Press the biscuit mixture firmly into the base of a 23cm pie dish or tart tin. Use the back of a spoon to create an even layer. Refrigerate for at least 30 minutes to firm up.
- Step 3: While the base is chilling, make the caramel. In a saucepan, combine the sweetened condensed milk and golden syrup. Cook over low heat, stirring constantly, for 15-20 minutes until the mixture thickens and turns a deep golden brown colour. Let cool slightly.
- Step 4: Spread the cooled caramel evenly over the biscuit base. Slice the bananas and arrange them neatly over the caramel layer.
- Step 5: Whip the double cream with the icing sugar until soft peaks form. Spoon or pipe the whipped cream over the bananas.
- Step 6: Sprinkle chocolate shavings over the cream, if desired. Refrigerate for at least 1 hour before serving to allow the pie to set properly.
Notes
- Banoffee pie is best stored in the refrigerator and enjoyed within 2-3 days to prevent the bananas from browning.
- Avoid reheating Banoffee pie as it will melt the cream and soften the biscuit base.
- For an extra touch, sprinkle a pinch of sea salt over the caramel layer to enhance the sweetness.
- Ensure your bananas are ripe but still firm; overly ripe bananas will become mushy on the pie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American