Growing up, banoffee pie was always a favourite dessert of mine. Lonestar, a massive chain restaurant serving southern U.S. style food used to have it on its menu (and probably still does); in my eyes it was always the stand-out dessert. Banoffee nails the mixture of some of my favourite foods and textures: fresh banana, creaminess, pastry/biscuit base, sweet but not-too-sickly caramel and of course, chocolate. It is relatively easy to put together; you just have to organise each element separately and then bring it all together before serving.
- 100 g melted butter
- 250 g crushed biscuits (digestives work well)
- 100 g butter
- 100 g brown sugar
- 1 can condensed milk
- 3 bananas
- 1 c cream, whipped
- 1 t vanilla (added to the cream before whipping)
- grated chocolate, to garnish
- Crush the biscuits. Pour in the melted butter and mix. Spoon the mixture into a pie dish and press it against the bottom and sides of the dish. Chill for ten minutes.
- Melt the butter and sugar in a pan, stirring constantly until sugar is dissolved. Add the condensed milk and bring to a rapid boil for about a minute – don’t stop stirring. Once the caramel is golden, spread it over the base of the pie and then refrigerate for about an hour (or until firm).
- Shift the pie from the dish onto a serving plate. Slice the banana, and place it carefully over the caramel.
- Whip the cream and vanilla and spoon over the top.
- Garnish with the grated chocolate.