Ingredients
- Digestive biscuits: 250g
- Unsalted butter, melted: 125g
- Sweetened condensed milk: 397g (1 can)
- Dark brown sugar: 50g
- Unsalted butter, softened: 85g
- Bananas: 2-3, ripe but firm
- Double cream: 300ml
- Cocoa powder: for dusting
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs. Mix with the melted butter until well combined. Press the mixture firmly into the base of a 23cm pie dish and chill in the refrigerator for 30 minutes.
- Step 2: To make the toffee, gently heat the condensed milk, dark brown sugar, and softened butter in a saucepan over a low heat, stirring constantly until the sugar has dissolved and the butter has melted. Bring to a simmer and cook for 5-10 minutes, stirring continuously, until the mixture has thickened and turned a rich golden brown. Be careful not to burn it.
- Step 3: Pour the toffee over the chilled biscuit base, spreading evenly. Allow to cool completely and set in the fridge for at least 2 hours.
- Step 4: Just before serving, whip the double cream until soft peaks form.
- Step 5: Slice the bananas and arrange them on top of the toffee layer.
- Step 6: Spread or pipe the whipped cream over the bananas. Dust with cocoa powder and serve immediately.
Notes
- Keep leftover banoffee pie in the fridge, but it's best enjoyed within 24 hours as the bananas will soften.
- Reheating isn't recommended, but individual slices can be brought to room temperature briefly for a slightly softer texture.
- Serve chilled with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat.
- For a smoother toffee, use a rubber spatula to scrape down the sides of the pan while it's cooking to prevent sugar crystals from forming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American