Banoffee pie
Published: December 19, 2014 at 2:29 PM
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Serves 10
Easy
Total time: 40 mins
+ chilling
0 reviews
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We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Banoffee pie is a much loved family-favourite. This delicious dish is packed with banana, cream and an oaty-biscuit base, decorated with a drizzle of dark chocolate.
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Make this banoffee pie, then check out our banoffee cheesecake, banoffee cake, banoffee fridge cake and more banana dessert recipes.
Looking for more traditional British desserts? Take a look at our custard tart, treacle tart, Manchester tart and plenty more.
Ingredients
Nutrition
-
300g oaty biscuits
HobNobs are good
-
60g butter
melted
-
397g tin Nestlé Carnation Caramel
-
3 large bananas
sliced
-
350ml double cream
-
1 tbsp icing sugar
-
100g dark chocolate
Nutrition: per serving
- kcal692
- fat40.1g
- saturates22.6g
- carbs76.5g
- fibre2g
- protein10.1g
- salt0.65g
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Method
-
step 1
Heat the oven to 180c/fan 160c/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer.
Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate. -
step 2
Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas.
Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.
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