Good reasons to make banoffee pie
The combination of crunchy biscuits and smooth caramel creates a wonderful texture in every bite. This banoffee pie is perfect for people who want a delicious dessert without spending hours in the kitchen. Using ready made caramel saves a lot of time and ensures a consistent result every single time. It is a versatile dish that looks impressive on the table despite being very easy to assemble.
How to cook banoffee pie
Prepare base: Crush the digestive biscuits into fine crumbs using a rolling pin or food processor. Melt the butter in a small saucepan over low heat and mix it thoroughly with the crumbs. Press the mixture firmly into the bottom and sides of a tart tin. Place the tin in the fridge for thirty minutes to let the base set.
Add caramel: Take the chilled base out of the fridge. Spoon the tinned caramel or dulce de leche over the biscuit layer and spread it evenly with the back of a spoon. Make sure the caramel reaches the edges of the crust. Put the tin back in the fridge for another hour to help the layers firm up.
Layer bananas: Peel the bananas and cut them into thin even slices. Arrange the slices in a thick layer over the caramel until the surface is completely covered. You can place them in circles for a neat appearance. This layer provides a fresh balance to the sweet caramel underneath.
Top and chill: Whip the double cream in a bowl until it forms soft peaks. Spread the cream over the bananas and grate the chocolate over the top for decoration. Chill the banoffee pie for at least one hour before removing it from the tin to serve. This final cooling period makes it much easier to cut neat slices.
The best tips for banoffee pie
To get the best results with your banoffee pie, ensure the biscuit base is pressed down very firmly so it does not crumble when sliced. If you prefer a thicker caramel layer, you can use a slightly smaller tin. Ripe bananas are best for flavour but try to use ones that are still firm enough to slice neatly. You can add a pinch of sea salt to the caramel if you like a salted version of the dessert.
Always whip the cream just before you are ready to assemble the top layer to keep it light and airy. If you have leftovers, store them in an airtight container in the fridge for up to two days. The bananas may brown slightly over time but the taste will still be excellent. Grating the chocolate directly over the pie at the last minute keeps the presentation looking fresh.
You can also try
homemade rum balls,
prawn bake or
chicken bake with herb cream cheese.
