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Cakes

Banoffee Pie

With its fantastic combination of banana and toffee, banoffee pie is hard to beat. This one has a chocolate biscuit base and is made on the hob.

Serves 12

Difficulty
Easy
Preparation Time
1 to 2 hours
Cooking Time
Less than 10 minutes
Bob's  Kitchen Recipe Card

Ingredients for  12  Servings

  • For the Base

  • 75g
    Butter
  • 300g
    Chocolate oaty biscuits

  • For the Filling

  • 115g
    Butter
  • 115g
    Soft dark brown sugar
  • 397g
    Can sweetened condensed milk

  • For the Topping

  • 450g
    Double cream
  • 5
    Ripe but firm bananas
  • 1 tsp
    Fresh lemon juice
  • 25g
    Coarsely grated plain chocolate or chocolate curls

Approximate Times

  • Preparation :
    1 to 2 hours
  • Cooking :
    Less than 10 minutes

Method

  1. Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours).
  2. Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top.
  3. Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich.

Notes

Make the banoffee pie in a deep tin if possible; if you use a shallow tin you will need a little less biscuit base. Make the chocolate curls by melting plain chocolate and pouring it onto a flat surface. Leave until set, then scrape carefully using a long, sharp knife, held at a slight angle, until the chocolate curls up towards you. Alternatively, run a swivel peeler down the back of a bar of cooking chocolate.