Becka's Banoffee
Indulge in the rich and creamy flavors of this decadent Banoffee Pie. Layers of caramelized condensed milk, sweet sliced bananas, and a mountain of freshly whipped cream, all nestled on a crunchy biscuit and nut crust. Every bite is a symphony of textures and tastes, from the smooth and velvety filling to the satisfying crunch of the crust. This dessert is a delightful treat that will satisfy any sweet tooth and leave your taste buds singing with joy.
— Constant Cookbook
Ingredients
- x2 400ml cans sweetened condensed milk
- 6tbsp butter, melted
- 150g digestive biscuits, crushed into crumbs
- 50g almonds, toasted and ground (optionary)
- 50g hazelnuts, toasted and ground (optionary)
- 4 ripe bananas
- 1tbsp lemon juice
- 1tsp vanilla essence
- 75g chocolate, grated
- 450ml thick double cream, whipped
Instructions
- Place the cans of milk in a large saucepan and cover them with water. Bring to the boil, then reduce the heat and simmer for 2 hours. Ensure the water is topped up regularly to keep the cans covered. Carefully lift out the hot cans and leave to cool.
- Preheat the oven to 180C/350F/Gas mark 4. Grease a 23cm/9inch flan tin with butter. Put the remaining butter into a bowl and add the biscuits and nuts. Mix together well, then press the mixture evenly into the base and sides of the flan tin. Bake for 10-12 minutes, then remove from the oven and leave to cool.
- Peel and slice the bananas and put them into a bowl. Sprinkle over the lemon juice and vanilla essence and mix gently. Spread over the biscuit crust in the tin.
- Then, open the cans of condensed milk and spoon the contents over the bananas.
- Sprinkle over 50g of the chocolate, then top with a thick layer of whipped cream. Scatter over the remaining chocolate and serve.
Yield
Serves 6
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