18 December 2019 Lorraine 0Comment
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I have clearly been watching too many episodes of Classic Mary Berry of late. Her recipes look so good I want to try it all. Last night I saw her make this Banoffee Pie and it looked so delicious I had to give her recipe a try. If you love bananas, caramel and whipped cream then you’ve got to try this very simple but decadent dessert. Whenever I made this Banoffee Pie in the past I always used store bought caramel. So today it’s a little different.

This tart filling is made from scratch which makes all the difference. A good dollop of cream just rounds it off beautifully. It seems like a small tart but trust me you can feed a whole lot of people. I don’t usually like making super sweet desserts but this is the exception. It is a little on the sweet side, it’s why you only need to eat a small piece.

Banoffee Pie is so easy to make, even making the filling is no effort at all. It is also a dessert that can be prepped ahead of time. When serving just add the banana and cream. The bonus is that there is no baking at all. The original recipe does call for digestive biscuits but I prefer Tennis Biscuits, either one will work fine.

If you are looking for a quick and easy but insanely good no bake pie then this is the recipe for you.

 

Another Delicious no-bake dessert:

Lemon Cheesecake Trifle

Banoffee Pie

Biscuit base filled with caramel and topped with bananas and whipped cream
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 2 hours 15 minutes
Servings 8

Ingredients

For the base:

  • 3/4 packet Tennis Biscuits
  • 75g butter melted

Filling

  • 75g butter
  • 75g muscovado sugar
  • 1x385 gram condensed milk
  • 1 tspn vanilla essence

Topping

  • 3 small just-ripe bananas
  • 250 ml fresh cream
  • 50 gram dark chocolate

Instructions

  • Line the sides of a 20cm springform pan with cling film and the base with parchment paper
  • Place the biscuits in a food processor and blitz until it resembles breadcrumbs. Mix in the melted butter
  • Spoon it into the pan and press it down with a spatula or back of a spoon. Chill for 15 minutes
  • For the filling heat the butter and sugar in a pan. Stir on low heat until combined. Add the condensed milk and bring to a boil, stirring continuously for 2-3 minutes or until golden brown. Do not allow to boil for too long. It will become grainy. Mix in the vanilla essence
  • Pour over the biscuit base and chill for an hour or up to 24 hours
  • Peel the bananas and slice them. Arrange in neat rounds on top of the caramel. Whip the cream to soft peaks and pipe over bananas or you can spoon it on top. Chill in the fridge for an hour
  • Melt the chocolate in the microwave at 30 second intervals
  • Allow it to cool a little
  • Loosen the pan and peel off the clingfilm. Transfer to a serving plate. Drizzle the chocolate on top of the cream

Notes

  1. You can use a store-bought caramel for the filling 
  2. If you are making the tart ahead of time you can make the base and the filling, however only add the bananas and cream just before serving
  3. The original recipe calls for digestive biscuits which you can use instead of the tennis biscuits

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