This recipe for Banoffee Pie is both delicious and easy to put together, and was provided to me by my lovely mother-in-law, Phillippa. This Banoffee Pie is sweet without being too sickly, as my preference is to use almost slightly underripe fruit – bananas with speckled skins are too overpowering and cloying for me here. Banoffee Pie is one of my husband’s favourite desserts – which surprised me, as his usual tastes are for tarter, citrus-based puddings. It tends to be a frequent part of our Christmas feast, where it has the added bonuses of speed and not requiring any oven space to create.
100g butter, melted
250g digestive biscuits
100g dark brown soft sugar
397g tin Carnation condensed milk
3 bananas, sliced
300ml pot of double cream
Crush the digestives up and mix in the melted butter. Press this mixture firmly into a 20cm (8″) loose bottomed cake tin and put into the fridge to chill.
For the toffee filling, add the butter and sugar to a heavy based saucepan over a low heat. Stir until the butter melts and the sugar dissolves. Then add the condensed milk and bring to the boil, stirring for about a minute until it thickens slightly. Remove from the heat.
Now you can either layer the bananas over the biscuit base first, then pour over the toffee, or do toffee and then bananas – there seem to be plenty of people doing it either way. I (as per Phillippa’s recipe) spread the bananas first, as I can ensure a nice even layer of banana pieces without getting sticky toffee all over myself in the process.
Once you have layered bananas and toffee to your satisfaction, pop it in the fridge to chill while you whip up the cream.
Once the toffee has chilled nicely, whip the cream until it forms soft peaks. Top the pie with the whipped cream, either by piping with an icing bag or dolloping it on with a spatula. Grate some chocolate over the top and tuck in.