Pretty Simple Banoffee
As promised, here is the recipe for my quick and easy banoffee pie. This is the recipe the kids used on Easter Saturday 2019 to create their stunning desserts at Kids' Kitchen. It is essentially a biscuit crust, hidden under slices of banana sinking into soft sweet caramel, and a billowy topping of fresh whipped cream.
Total time: 1hr 15 mins
250g digestive biscuits (approx 16 biscuits)
397g can Nestlé Carnation caramel*
4 small bananas
300ml whipping cream
smashed up Crunchie bar, Malteasers or chocolate shavings etc. to decorate (optional)
1. Place the biscuits into a large freezer bag and squeeze out any excess air before sealing.
2. Bash the biscuits gently with a rolling pin until they are fine like sand.
3. Melt the butter in a mixing bowl in the microwave for 30 seconds or so, remove and stir in the crushed biscuits.
4. Press into a 23cm loose bottomed tin (or a deep side tin-foil dish) using the back of a metal spoon or bottom of a small glass. Make sure you press firmly around the sides of the tin to form a nice crust to contain the contents of the pie. This will make it easier to serve.
5. Chill the base in the freezer for about 20 minutes (check to see if it has hardened before the next step).
6. Spread the caramel carefully over the crust, taking care not to pull the biscuit with it.
7. Whip the cream, using an electric hand whisk, until it forms smooth peaks. Do not over-whip or the cream will start to lose its billowy consistency. If you DO over-whip you can add a little more un-whipped cream and stir this in. It will loosen up your cream again.
8. Slice the bananas. Wait to do this just before you put the caramel on or they will turn brown as they sit in the open air. Arrange the slices on top of the caramel.
9. Dollop the cream on in large spoonfuls and avoid spreading it too much as you will knock the air out of it. Alternatively, you can pipe the cream on top but this is not necessary and in my opinion looks more indulgent piled on top.
10. Refrigerate your banoffee pie and add crushed Crunchie bar/Malteasers/chocolate shavings just before serving. Enjoy!
* If canned caramel is not available you can use canned condensed milk. Remove label from the unopened can of condensed milk. Fill a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer, uncovered for 3 hours. Ensure the can is completely covered with water at all times during cooking. Carefully remove the can from the boiling water. Allow to cool completely before opening and using as a caramel.
Dulce de leche is another alternative that can be used and should be found in most large supermarkets.