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Banoffee Pie

Banana and caramel are a wickedly good combo. Our version has banana in the filling for added nutrition.

Prep Time

10

Cook Time

20 mins

Serves

8-10

Vegetarian

Nut Free

Dessert

Special Occasions

Baking

Kiwi

$

Kids

Found in "Essential Volume Two: Sweet Treats for Every Occasion"

Ingredients

BISCUIT BASE

250 g plain sweet biscuits

2 tbsp good-quality cocoa, sifted

130 g butter, melted

CARAMEL BANANA FILLING

90 g butter, diced

1/2 cup soft brown sugar, packed

2 tbsp golden syrup

395 g sweetened condensed milk

4 ripe bananas, mashed

TO SERVE

a few slices of just-ripe banana

lightly whipped cream, or crème fraîche

finely grated or shaved dark chocolate

Method

STEP 1

Preheat oven to 180°C fanbake.

STEP 2

To make the Biscuit Base, break up the biscuits in a food processor, add cocoa and whizz to a fine crumb, or place in a bag and beat with a rolling pin to very fine crumbs.

Add the butter and whizz or mix to combine evenly.

Press firmly into a 23-24cm tart tin to cover base and 4cm up the sides.

Chill while you make the filling.

STEP 3

To make the Caramel Banana Filling, melt the butter in a pot, add brown sugar and golden syrup and stir over a medium heat until bubbling.

Mix in the condensed milk and cook over a low heat for 4-5 minutes, stirring constantly so it doesn’t catch.

Remove from the heat and stir through the banana.

Pour over the base.

Bake until the filling is set and very lightly golden (10 minutes).

Cool and, if not serving at once, chill for up to 5 days until needed.

STEP 4

To serve, top with sliced banana, whipped cream or crème fraîche and grated or shaved chocolate.

STEP 5

LINK TO VIDEO: https://youtu.be/CFmFqKZMrCw

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