Banoffee Pie!
A delicious and easy no-bake banoffee pie! A delicious classic of a biscuit base, caramel, banana, cream and more!
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Servings: 12 Slices
Ingredients
Biscuit Crust
- 300 g digestives
- 150 g unsalted butter/baking spread (melted)
Filling
- 375 g caramel sauce * see notes
- 2-3 large bananas (sliced 1cm)
Topping
- 450 ml double cream
- 50 g icing sugar
- 25 g chocolate curls
Instructions
For the Biscuit
- Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Or, bash the biscuits to a fine crumb, in a bowl, and then mix in the melted butter
- Press this into the sides and base of a 23cm/9" loose bottomed tart tin.
For the Filling
- Pour the caramel onto the biscuit base and smooth over
- Slice your banana into 1cm pieces, and push them into the caramel.
For the Topping
- Whip the double cream, with the icing sugar to soft peaks.
- Pipe or spread over the top of the cheesecake!
- Sprinkle over some chocolate curls.
Notes
- This recipe will last for 3 days in the fridge
- *You can use my homemade caramel, ready made caramel, or salted caramel and so on
- I use two-three large bananas, but you just want enough to create a good layer of banana - you can of course add more banana.
- You can make the base chocolate flavoured by adding 25g of cocoa powder to the biscuit crust when mixing together
- I used this tart tin in this recipe