Heeey! A blog post. Finally. I made this banoffee pie one Sunday afternoon as our dessert, I love how simple the recipe is for something so delicious. I also made mini ones to take to friends – let’s just say, they didn’t last very long.
It’s definitely on my list of favourite, comforting sweet treats!
For the biscuit base:
220g of digestive biscuits – crushed
185g of butter – melted
Method:
1) Crush the biscuits, melt the butter and then combine the two together until all the biscuits are covered in butter.
2) press the mixture in to a loose bottom tin/pie dish of your choice
(The bigger the dish, the thinner the pie will be at the end)
3) Chill
Caramel:
150g Light brown sugar
150g of butter
1 tin of condensed milk
Method:
1) Heat the sugar and butter in a pan over a medium heat until all the butter is melted and the sugar is dissolved.
2) Add the condensed milk. Bring the mixture to the boil then take off the heat
3) Pour this caramel over the biscuit base and spread evenly. Chill for at least half an hour – the caramel needs to be set before you add the cream
♥ Reserve a little of the caramel if you’d like to drizzle some over the top of your pie.
Topping:
2-3 bananas
300ml of double cream
A little dark chocolate – grated
Method:
1)Slice the bananas in to fairly thin slices and place in a layer over the caramel
2) Whip the cream until just whipped
3) Spoon over the bananas and spread
4) Drizzle with the reserved caramel (if you saved some) and grate the dark chocolate over the top
It’s now ready to serve! Tadaaa! Enjoy ♥
With a Hint of Lemon 