Banoffee Pie
A buttery biscuit base, thick toffee, sliced banana and clouds of cream. Invented in a Sussex pub and loved ever since.
← Nouns Cooking · British & Irish
Ingredients
- 250 g Digestive biscuits (or graham crackers)
- 110 g Butter, melted
- 395 g tin of caramel or dulce de leche
- 3 ripe but firm bananas
- 300 ml double cream
- 1 tbsp Icing sugar
- 20 g dark chocolate, to grate (optional)
Method
- Crush the biscuits to fine crumbs in a food processor or in a bag with a rolling pin. Stir in the melted butter until it looks like wet sand.
- Press firmly into the base and sides of a 23 cm loose-bottomed tart tin, using the back of a spoon. Chill for 30 min until firm.
- Beat the caramel briefly to loosen it, then spread it over the biscuit base. Chill for 1 hour to set slightly.
- Just before serving, slice the bananas and arrange them over the caramel.
- Whip the cream with the icing sugar to soft peaks and spoon it over the bananas. Grate over a little chocolate and serve in wedges.
Tips
- Add the bananas and cream at the last minute or the bananas will brown.
- Contains gluten and dairy; check the biscuit label for palm oil or animal fats if that matters.
Sources
Written in our own words after cross-checking these recipes:
Open Banoffee Pie in Nouns Cooking