LADING

Joyful Banoffee Pie

Banoffee Pie is a classic British dessert, with the delectable combination of banana,
toffee and cream making it an enduring favourite.
This recipe is wonderfully easy and always a crowd-pleaser
– perfect for a big, family Sunday lunch.


Joyful Banoffee Pie Sophie Conran

French White Fluted Charger – Set of Two, £50.00

Serves 8

Ingredients
200g butter
18 digestive biscuits
1 can of condensed milk
4 bananas
375ml double cream
1/2 tsp vanilla extract
1 tablespoon caster sugar

 

Line a 25cm springform tin with greaseproof paper so that the biscuit base does not stick to the tin.

Crush the biscuits well and melt the butter in a pan.

Stir in the crushed biscuits once the butter is melted making sure the biscuit is well covered.

Pour the mixture into the tin and crush them down to form a flat, compact, even base.

Place in the fridge to harden overnight.

Put the unopened tin of condensed milk in a pan.

Fill the pan with water so it comes halfway up the tin.

Simmer for 2 and a half hours, topping up the water if it begins to dry out.

Remove the biscuit base from the tin and plate up.

Open the tin and spread the toffee ingredients evenly over the biscuit base.

Thinly slice the bananas so they cover the toffee. Whip the cream into soft peaks with an electric whisk, adding the vanilla and sugar towards the end.

Pile the cream on top of the bananas and scatter with rose petals or grate over chocolate.

Print Recipe
Banoffee Pie
Line a 25cm springform tin with greaseproof paper so that the biscuit base does not stick to the tin. Crush the biscuits well and melt the butter in a pan. Stir in the crushed biscuits once the butter is melted making sure the biscuit is well covered. Pour the mixture into the tin and crush them down to form a flat, compact, even base. Place in the fridge to harden overnight. Put the unopened tin of condensed milk in a pan. Fill the pan with water so it comes halfway up the tin. Simmer for 2 and a half hours, topping up the water if it begins to dry out. Remove the biscuit base from the tin and plate up. Open the tin and spread the toffee ingredients evenly over the biscuit base. Thinly slice the bananas so they cover the toffee. Whip the cream into soft peaks with an electric whisk, adding the vanilla and sugar towards the end. Pile the cream on top of the bananas and scatter with rose petals or grate over chocolate.
Instructions
  1. Line a 25cm springform tin with greaseproof paper so that the biscuit base does not stick to the tin.
  2. Crush the biscuits well and melt the butter in a pan. Stir in the crushed biscuits once the butter is melted making sure the biscuit is well covered. Pour the mixture into the tin and crush them down to form a flat, compact, even base. Place in the fridge to harden overnight.
  3. Put the unopened tin of condensed milk in a pan. Fill the pan with water so it comes halfway up the tin. Simmer for 2 and a half hours, topping up the water if it begins to dry out.
  4. Remove the biscuit base from the tin and plate up. Open the tin and spread the toffee ingredients evenly over the biscuit base. Thinly slice the bananas so they cover the toffee. Whip the cream into soft peaks with an electric whisk, adding the vanilla and sugar towards the end. Pile the cream on top of the bananas and scatter with rose petals or grate over chocolate.
Recipe Notes

Joyful Banoffee Pie Sophie Conran

Joyful Banoffee Pie Sophie Conran