As with Marmite people seem to love or hate banoffe pie. I adore it, but it’s my husband’s absolute worst nightmare. For this reason (and because it is so calorific) I only ever make it when we have a really big gathering with lots of other desserts. As we haven’t had people over for a while this is why there’s no picture to show you of one I’ve made recently. At parties it’s always the first to go leaving me disappointed that there are no left overs to enjoy as a hung-over breakfast the morning after.
Because you can now buy the condensed milk ready caramelised there’s really not much to this dessert. Gone are the days of boiling the tins in water for several hours on the hob. When I was a student I had a terrible accident making banoffee pie – the pan boiled dry and I ended up with exploded caramel covering the whole kitchen. By the time I’d finished scrubbing molten sugar off the walls, ceiling and floor the kitchen had never looked so clean and our slum landlord was delighted.
This is a useful recipe to have to hand but I do feel like a bit of a fraud because it’s virtually identical to the one on the side of the Carnation condensed milk tin.
Easy-peasy banoffe pie
- 200g digestive biscuits crushed with a rolling pin or in a food processor. (I think it is fine to use cheap own brand digestive biscuits for bases)
- 100g butter
- 1 x 397g tins of caramel condensed milk (sometimes also known as dulce du leche). This results in quite a thin layer of caramel. If you like it thicker you can use two tins
- 4 small bananas (or enough to cover your base when sliced thinly)
- A small 300ml carton of whipping cream
- Grated milk chocolate to decorate
For the biscuit base melt the butter in a saucepan and then add the crushed digestives. Stir to combine and then tip into a loose bottomed flan tin with a diameter of 23 cm. Press the biscuit mixture across the the bottom of the tin and up the sides. This is a bit fiddly and it is quite tricky to get it even. I find using my fingers or the back of a spoon quite helpful. Leave to chill in the fridge.
Slice the banana thinly (about 2mm) and arrange it neatly over the biscuit base.
Pour the tin of caramel over the banana and spread evenly using a palette knife. Do not be tempted to beat the caramel to make it easier to spread and this will change the consistency completely and make it too runny.
Chill in the fridge. When you are ready to serve whip the cream and spread over the top. Decorate with grated chocolate.