A lot of people tend to have a great signature bake – one that they enjoy to making and are most likely to bring along to an event should the occasion call for it (mine is most definitely lemon cake). This recipe is the signature bake from my mother in law and despite eating and very much enjoying it for some time, have never actually attempted it until this weekend, on the request of my youngest daughter.
I will definitely make this again (and again, and again!). Despite being very impressive looking and tasting divine, it took very little effort and time, and is a fantastic pudding to try if you want to have something homemade, but aren’t a massively confident baker.
Many Banoffee Pies call for the toffee sauce to be made by boiling condensed milk for a few hours, however you can actually buy cans of caramel where this process has already taken place, which greatly reduces the preparation time and effort.
Enjoy ! ♥
- 250g (equivalent to 12) digestive biscuits
- 100g butter
- 1 can Carnation Caramel (397g)
- 3 medium bananas
- 300ml carton of whipping cream
- A few squares of chocolate for grating (or you can use a crushed Flake or Twirl)
- Place the digestive biscuits into a large ziplock/sandwich bag and seal. Wrap in a tea towl and bash with a rolling pin until the biscuits have become breadcrumb-like
- Melt 100g of butter in a medium pan, once melted remove from the heat and stir through the biscuit crumbs
- Spoon the buttery-crumb mixture into the base of a large pie dish and press down well to give an even layer
- Chill in the fridge for 20 minutes
- Remove from the fridge and spread the caramel over the biscuit base
- Whip the cream into soft peaks in readiness for assembly of the rest of the pie
- Chop the bananas into slices and arrange over the caramel layer
- Top with the whipped cream smoothed right to the edges of the pie dish
- Finish with a grating of chocolate (or a sprinkle of crushed chocolate bar)
- Chill for at least another hour in the fridge to firm up before serving