Then one day we went to a friends place for a party and one of my friends, friends made a Banoffee Pie. I knew I had to try it, as I had never even tried it before. I loved it, I loved the fresh flavour of the banana, I loved the cold whipped cream, I loved the caramel and I loved the biscuit base. As per normal I had to ask for the recipe and I got it.
So here it is. The first time I made it, I made it in pie form, I loved it, it was easy to make, it tasted great, but what I found was that the slices felt too big. So now I have turned a banoffee pie into a banoffee slice. I find it easier to eat, and suits party food better with the smaller pieces.
This is a no bake dessert, always a bonus in my eyes, and what is really great, it takes so little effort to make it. I tend to always have digestive biscuits in the pantry, a tin of caramel also and a few bananas lying around. Thickened cream tends to also be in my refrigerator a lot to.
With the butter in the biscuit base, I always add 3/4 of what a recipe states, then keep adding it until it just comes together, I really don't like oily hard biscuit bases.
This is best made on the day of serving, as even though the bananas have lemon juice squeezed on them to stop them from browning, the will brown regardless by the following day. But as it is so easy to throw together, it isn't a problem to make it on the day of serving.
If you are making it in pie form, use a large pie dish, but you will probably only need about 400ml thickened cream then , otherwise all else is the same. You can make individual banoffee pies if you like, it is that easy to change the shape and size of this recipe.
Now I like it with 1 tin of caramel, as that is enough sweetness for me, but you can add a second tin (if making it in slice form) if you think you need it. I just don't like overly sweet desserts.
So if you love bananas and caramel and you are looking for a simple dessert to make, you really should try this, it is absolutely delicious.
1 x 400g packet McVities Original digestive biscuits
200g unsalted buter, melted
1-2 x 380g tins Nestle Top 'n' Fill Caramel (see notes above)
5 big bananas, sliced
Juice of 1/2 lemon
600ml thickened cream
1 tablespoon icing sugar
Line the base and sides of a 32cm x 20cm rectangular baking dish.
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and mix until well combined.
Pour the biscuits into your prepared tin, use the back of a metal spoon to firmly press the biscuit mixture over the base and a little up the side of each tin. Place in the fridge to set for 30 minutes.
Spread the caramel over the base of the tarts to cover the biscuits.
Slice 4 of the bananas thinly and place into a large bowl. Pour over the lemon juice and toss the bananas gently to coat them with lemon juice. This stops them browning.
Scatter the bananas all over the caramel.
Place the thickened cream into a large bowl and sift in the icing sugar. Whip the cream until is has just reached soft peaks. Spread all over the bananas. Refrigerate, until needed, you can serve it immediately.
Decorate with the final banana (also tossed through lemon juice) just before serving.
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