Christmas may now be coming to an end but luckily we still have Banoffee Pie left! This has become our Christmas dessert for the past few years and is definitely a tradition that is here to stay. Here is how I make ours:
- 400g of Chocolate Digestive Biscuits
- 75g of Butter
- ¾ Ripe Bananas
- 1 Tin of Ready Made Caramel (I tried to make my own once, major fail)
- 200ml of Whipping Cream
- 50g of Milk Chocolate
- Start by greasing a 26cm spring form tin
- Ground the chocolate digestives until fine
- Melt the butter and allow to cool slightly
- Mix the butter and ground biscuits into a bowl and squeeze together with the back of a wooden spoon
- Tip into your tin and push down to compact in a flat even surface
- Place this into the fridge for 30 minutes to cool and harden
- After 30 minutes you can then tip the caramel onto the biscuit base and smooth so again it is fully covered and even
- Place back into the fridge for 30 minutes
- Then slice your bananas and place into circles on top of the caramel starting at the outside and working your way in until you have a full layer of bananas
- Whip the cream until stiff and spread over the top, evenly or in a pattern if you are feeling fancy
- Finally grate your chocolate over the top
- It then needs to be refrigerated for 4 hours (or overnight) before serving
I always find that it is best to make your Banoffee Pie the day before you want to use it as it is fully set and easier to remove from the spring form tin before serving. To do this, run a sharp, think knife under the hot tap to warm the blade, then use this to glide around the outside of the tin to loosen the edges before undoing. So far, this has worked every time for me.
This dessert is very rich for Christmas Day and I usually spend the whole time I am eating it complaining I am too full but I eat it anyway because, isn’t that what Christmas is about?
P.S. The best bit is, there is always some left as this serves at least 8 big portions!