fbpx
Top
 

Banoffee Pie

Making your own caramel sauce is the key to an amazing banoffee pie. A perfect combination of banana, whipped cream, caramel and biscuit.

Method:

  1. Crush the digestive biscuits by placing them in a bag and bash with a rolling pin.
  2. Melt the 100g butter in the microwave. Combine well with the crushed biscuits in a large bowl.
  3. Spoon the biscuit mixture into a cake tin and press firmly against the bottom and the sides. Refrigerate for 10 minutes.
  4. Heat the 75g butter and with dark soft brown sugar in a saucepan on medium heat. Combine well until the sugar has dissolved.
  5. Add the evaporated milk and bring to the boil, stirring constantly. The sauce should be thick and caramel-like. Remove from the heat.
  6. Spread the caramel smoothly over the biscuit base and chill again.
  7. Meanwhile, beat the double cream until softly whipped.
  8. Carefully lift the base and place onto a plate.
  9. Slice the bananas and layer evenly on top of the caramel.
  10. Add the whipped cream on top and dust with cocoa powder.

 

mailing list

Cheng Peng
No Comments

Sorry, the comment form is closed at this time.

Banoffee Pie

Making your own caramel sauce is the key to an amazing banoffee pie. A perfect combination of banana, whipped cream, caramel and biscuit.

COOK 45 MINS
12 SERVINGS

Ingredients

  • Digestive Biscuits – 225g
  • Butter – 100g
  • Butter – 75g
  • Dark Soft Brown Sugar – 75g
  • Evaporated Milk – 200ml
  • Bananas – 2
  • Double Cream – 150ml
  • Cocoa Powder – 1 tsp