Recipe: Mouth-watering banoffee pie


Filled with buttery caramel and lemon-soaked bananas, and topped with chocolate curls and cream, this is a delicious pie.


✦ Blitz the digestive biscuits to fine crumbs in a food processor. Add the melted butter and stir well. Press the crumbs into the sides and base of the cake pan.

✦ If you like, press a pattern of indents into the edge using your thumb.

✦ Heat the muscovado and caster sugars in a saucepan with the butter, until the sugars and butter have melted. Add the condensed milk and salt, and stir over
a gentle heat for about 10 minutes, until you have a thick caramel, stirring all the time to ensure the caramel does not burn. Pour into the pie crust and let cool.

✦ Peel the bananas, cut into slices, and coat with the lemon juice to prevent them browning. Place the bananas on top of the caramel. Whip the cream to soft peaks.

✦ Spoon the cream over the bananas and caramel, making sure that all the bananas are covered. Using a swivel peeler, make chocolate curls and sprinkle over the top of the pie. This pie will keep for up to 2 days if stored in the refrigerator.



Serves 8-10

For the pie crust:

300g digestive biscuits

150g butter, melted

For the caramel:

90g muscovado sugar

30g caster sugar

100g butter minus

1 tbsp butter

400g condensed milk

Pinch of salt

To assemble:

3 bananas

Juice of 1 lemon

400ml double cream

50g plain chocolate

25cm springform cake pan, greased and lined

Recipe courtesy of: Sweetie Pie by Hannah Miles

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