Banoffee Pie
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Banoffee Pie

Still in college, my baking escapades are bound to happen only over the holidays. And my mother's relentless drive for ensuring that her daughter spends as much time in the kitchen ( as a prep for the Indian household) meant that I was in charge of the Christmas dessert. And Banoffee Pie could not h Still in college, my baking escapades are bound to happen only over the holidays. And my mother's relentless drive for ensuring that her daughter spends as much time in the kitchen ( as a prep for the Indian household) meant that I was in charge...

Elizabeth Korah

Ingredients

  1. 400 grams Digestive biscuits
  2. 200 grams Butter
  3. 1 tin Condensed milk
  4. 0.47 litre cream double
  5. 2 bananas large
  6. Chocolate for grating

Method

180 mins
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    Crush the biscuits by either bashing them with a rolling pin (helps you relieve a whole lot of stress) or by blitzing them in the grinder and mix with the melted butter. Spread the buttery mix onto the bottom of your tin until its even and smooth and place them in the fridge to cool.

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    For the toffee sauce, I just boiled the tin of condensed milk for about 2-2.5 hours making sure that the tins are completely submerged in water at all times.

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    After 2.5 hours, take out the tins and let it cool. Once cooled, spread the toffee sauce over the biscuit-butter layer.

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    Slice up the bananas and lay them on top of of the layer of toffee sauce.

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    Whip up the double cream to your desired consistency and spread over the bananas. You can also use the instant whipping cream powder.

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    Garnish with some chocolate shavings and serve!

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