Banoffee Pie
Print Recipe
I’ve made banoffee pie several times, and it always seems to go down well, so here’s the recipe. It’s based on a recipe from Good Housekeeping: Step-by-step Cookbook, which is a really nice cookbook, but I’ve made a couple of minor alterations.
Course
Dessert
Cuisine 
Ingredients
- 150 g digestive biscuits
- 75 g unsalted butter melted
- 1 tsp ground ginger
- 450 g dulce de leche toffee sauce
- 4 medium-sized bananas
- juice of one lemon
- 285 ml whipping cream
Instructions
- Put the biscuits in a food processor and whiz to a crumb. Add the melted butter and ginger, and process for one minute to combine.
- Line a cake tin with greaseproof paper. Press the biscuit mixture into it. Pour the toffee sauce on top. Peel and slice the bananas, toss them in the lemon juice, and put them on top of the toffee sauce. Chill the pie.
- Remove from the tin, whip the cream and put it on top. Optionally, decorate with chocolate shavings.
Notes
If you can’t get dulce de leche, make it like this: Pierce two holes in a tin of condensed milk. Place in a pan. Pour water three-quarters up the can. Simmer for 2 to 4 hours, topping up the water as needed.
If you can’t get condensed milk, make another pudding.