Tue 29 Apr 2025
8:08AM
compton

Banoffee Pie

  • 200g Oat biscuits, possibly chocolate-coated
  • 200g butter
  • 115g soft dark brown sugar
  • 397g can sweetened condensed milk
  • 3 ripe but firm bananas
  • 450 ml double cream
  1. Tip the oat biscuits into your chosen cake case, and roughly crush them up using a spoon or coffee mug.
  2. Put 75g of the butter in a cup and microwave for 30 seconds until melted.
  3. Mix the melted butter into the crushed biscuits, and press down forming a fairly solid base. Chill in the fridge for at least 30 minutes.
  4. Melt the remaining 125g of butter in a bowl using the microwave.
  5. Stir the brown sugar into the melted butter and return to the microwave.
  6. Cook on high, stopping to thoroughly stir every 20 or 30 seconds, until the sugar is well dissolved with no oil floating to the surface.
  7. Tip in the condensed milk and stir in thoroughly.
  8. Cook on high again, once more stopping to stir every 20 or 30 seconds, until the toffee mixture starts to bubble and boil. It should be a deep, creamy caramel brown.
  9. Pour the caramel mixture over the biscuit base and leave to set in the fridge for at least one hour.
  10. Just before serving, lightly whip the cream until it's just forming very soft peaks - be careful not overwhip!
  11. Set the cream to one side, and thickly slice the banana placing it in a layer on top of the toffee base.
  12. Cover the banana layer with the whipped cream, and serve.
Leave a comment

/xkcd/ Pascal's Law