Banoffee pie was one of those things that I stumbled across as I was looking for something to bake years ago. I just made what I thought was a simple pie. It turned out to be one of the best things I've ever made.
My family love it, they regularly request it when I go back home, and even my friends who claim to not like banoffee pie (which I find absurd!) all rave about this banoffee pie.
The best part of this pie is the toffee sauce in the middle. You melt some butter, light brown sugar, golden syrup and condensed milk in a pan, then boil it. The longer you boil it, the more the toffee sets. This means you can make the toffee as sticky as you like!
• 300g digestive biscuits
• 130g butter, melted
• 397g condensed milk
• 150g butter
• 150g light brown sugar
• 2 tbsp (35g) golden syrup
• 2 bananas
• 300ml double cream, whipped to soft peaks
• chocolate shavings
1. Put the digestives in a food processor, and process until fine crumbs.
2. Mix the crushed digestives with the melted butter. Press the biscuit mixture into a 7-inch cake tin (9 inches will also work). Refrigerate while you make the caramel.
3. For the caramel: In a medium-size saucepan, put the condensed milk, butter, light brown sugar, and golden syrup.
4. Put the pan over medium heat. Stir constantly until the butter melts and the mixture begins to boil. Boil for 4-5 minutes, stirring constantly.
5. Pour the caramel over the biscuit base. Refrigerate until the caramel base has set, 30-45 minutes.
6. Slice the bananas, and spread them over the caramel.
7. Dollop the whipped cream over the banana slices. Top with chocolate shavings.
Store in the fridge until ready to serve.