Banana and caramel banoffee pie
A British biscuit-base pie with condensed-milk caramel, bananas and whipped cream, finished with a chocolate drizzle.
Active time45 min
Cooking18 min
Total3 h 30 minResting : 3 h
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Ingredients
- 300 g just-ripe bananas
- 150 g unsalted butter
- 300 ml very cold 48% double cream
- 397 g full-fat sweetened condensed milk
- 150 g bought plain digestive biscuits
- 50 g dark chocolate
- 5 ml vanilla extract
- 75 g soft light muscovado sugar
Preparation
Line the base of a deep 20 cm springform tin with baking paper and its sides with a food-safe acetate collar suitable for chilling. Finely crush the digestives. Gently melt 75 g butter for about 5 minutes and mix with crumbs. Press over the base without tall sides and refrigerate for 15 minutes.
150 g unsalted butter150 g bought plain digestive biscuits- springform tin
- baking paper
- food-safe acetate collar
- food processor
- saucepan
- spoon
Heat the remaining 75 g butter with muscovado for about 5 minutes, stirring. Add sweetened condensed milk in the open saucepan and bring to a gentle boil. Cook for 3 minutes, constantly stirring the base, until golden caramel, without overcooking to a grainy texture. Off the heat add vanilla and pour over biscuits. Cool for 20 minutes then refrigerate for 60 minutes.
397 g full-fat sweetened condensed milk5 ml vanilla extract75 g soft light muscovado sugar- non-stick saucepan
- spatula
- springform tin
Peel and slice the bananas and arrange over the cold caramel. Whip very cold cream to soft peaks and spread over the bananas to cover them. Refrigerate for another 60 minutes.
300 g just-ripe bananas300 ml very cold 48% double cream- knife
- board
- cold bowl
- electric whisk
- spatula
- springform tin
Chop the chocolate and melt it in short microwave bursts, stirring often, allowing about 5 minutes including pauses. Cool for 10 minutes. It should remain fluid without being hot. Release the tin, remove acetate and carefully slide paper out from under the cake onto a serving plate. Drizzle with chocolate and serve in small slices.
50 g dark chocolate- microwave-safe bowl
- microwave
- spoon
- springform tin
- spatula
- serving plate
- knife
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration