Another British classic that everyone loves and we all want more of. Banoffee pie definitely a crowd-pleaser, everyone is always asking for seconds when this dessert is around. A delicious biscuit base with a layer of caramel, layered with banana slices and topped off with whipped cream and not to forget the extra chocolate as a topping. Mmm it really is that yummy, super scrumptious and very irresistible. The best thing about this dessert is how easy it is to make and it’s the perfect dessert to impress your guests.

I like to make this dessert especially when I have friends and family over. It’s just easier to get ready when you have a ton of other things to do. My daughter is the perfect helper when it comes to making this dessert. Get the kids involved and they will love it. Oh and of course the dessert it’s perfect for the kid’s as well as the adults, enjoyed by everyone.

More about this delicious dessert. Well like I said this is a British classic, dates back from the early 70’s invented by Nigel Mackenzie and Ian Dowding. The name banoffee refers to a combination of bananas and toffee. Well thanks to these guys we are lucky to enjoy this delicious dessert.

Components of a banoffee pie

The biscuit base or biscuit layer is made from crushed up digestive biscuits. In this recipe I use 12 digestive biscuits. Put them in a ziplock bag and close the seal, then using a rolling pin smash the biscuits up until they are crumb like. You could also put them in a food processor to crush them up. Here in the America it can sometimes be hard to find digestive biscuits as not all supermarkets have them so you could use graham crackers instead and they taste pretty much the same in this recipe.

Also if you are using a food processor you can go ahead and add in the melted butter once the biscuits are crushed then blitz again until everything is mixed together.

Once the biscuit crumbs and butter are mixed then transfer the mixture into a pie dish or spring form pan. Grease the bottom of the dish with some butter.

Press the mixture down all the way to the sides or even a little coming up the sides if you like. Make sure that the mixture is evenly pressed down, you can use the back of a spoon or the bottom of a drinking glass.

The biscuit base needs to be chilled in the refrigerator for 20-25 minutes. You could also make the biscuit base a day early and refrigerate overnight.

The caramel layer

In the UK you can find caramel in cans just like condensed milk, using a spoon stir around to smooth the caramel and spoon it over the biscuit base.

If you can’t find this then there are methods for making the caramel.

1.The first method involves placing a unopened can of condensed milk into a pot of water and boiling the can for 2 hours. You just need to be careful with this method and make sure the can is always covered with enough water by filling the pot up during the 2 hour cooking process. After 2 hours wait for the can to cool down completely. Open up and stir around to smooth the caramel and spoon over the biscuit base.

2.The second method is what I have used in this recipe. The ready to use can of caramel is not readily available in supermarkets around me and so this method is faster and easy to make. Melt dark brown sugar and butter in a nonstick pan on a low heat until the sugar is dissolved. Add 1 can of condensed milk and bring to a rapid boil for 1 minute stirring all the time to get a thick golden caramel. Stir for an additional 3-4 minutes on a medium flame. Pour and spread over the biscuit base, chill in the fridge for 1 hour.

The banana layer

Just before serving cut 3 small bananas (thin/medium slices) and spread a even layer on top of the caramel.

The whipped cream

Whip up heavy cream (300 ml) using a electric hand whisk, until soft and smooth, spoon over the bananas and spread.

Chocolate

Lastly if you like you can decorate with grated (milk/dark) chocolate.

That’s it!! Banoffee pie all done and ready to serve. Enjoy!