The Homemade Banoffee Pie Recipe This version of the modern classic is incredibly rich and sweet, just as it should be. Great for a party, as a little goes a long way.
9in (22cm) springform pan
9oz (250g) vanilla wafers
7 tbsp unsalted butter, melted and cooled
For the caramel
4 tbsp unsalted butter
1/3 cup light brown sugar
14oz (397g) can condensed milk
For the topping:
2 large, ripe bananas
1 cup heavy cream, whipped
a little dark chocolate, for grating
1 Line the pan with parchment paper.
Put the cookies in a sturdy plastic bag and use a rolling pin to crush them as finely as possible.
Mix the cookies with the melted butter and place them into the prepared pan. Press down firmly to create an even finish. Cover and refrigerate.
To make the caramel, melt the butter and sugar in a small saucepan over medium heat. Add the condensed milk and bring to a boil.
Reduce the heat and cook the caramel, stirring constantly, on a steady simmer for 2-3 minutes. It will thicken and darken to a light caramel color. Pour in the cookie base and leave to set.
Once cool, slice the bananas thinly into 1/4in (5mm) disks, cut slightly on a diagonal, and use them to cover the surface of the caramel. Whip the cream and smooth it over the bananas using a spatula.
Finally grate over a little dark chocolate using a fine grater, or decorate with chocolate curls.
The pie will keep in an airtight container in the refrigerator for 2 days.
This no-cook dessert is a favorite with children and adults alike. The base and caramel layers need to be chilled to firm up, but take the pie out of the refrigerator for 30 minutes before topping it with bananas and cream to serve. This will allow the cookie and caramel base to be cut more easily.
|Homemade Banoffee Pie|