The ultimate Banoffee pie

This utterly indulgent version of a classic has a gooey toffee centre, creamy topping, a crunchy, nutty base… need we go on?

Serves 10
Takes 25 min to make + 1hr 20 min chilling
Per serving 706 Kcal 48g Fat

Biscuit Base
You will need:
250g (9oz) pack digestive or gingernut biscuits
100g (3 1/2oz) unsalted butter

Filling
You will need:
150g (5 1/2oz) unsalted butter
150g (5 1/2oz) light muscovado sugar
400g (14oz) can condensed milk

Topping
You will need:
4 bananas
300ml (10fl oz) double cream
1tbsp chopped, toasted hazelnuts
1 chocolate flake


Method:
1. Whizz the biscuits in a food processor or place in a polythene bag and crush until they turn to crumbs. Melt the butter in a large bowl in the microwave or in a small saucepan and stir in the crumbled biscuits. Spread over the base and around 5cm (2in) up the sides of a 25cm (10in) loose-bottomed cake or tart tin. Chill for 20 min.

2. To make the toffee filling, place the butter and sugar in a saucepan and heat until the sugar is dissolved, then pour in the condensed milk. Cook over a medium heat for 5-6 min, stirring continuously until the mixture has thickened and turned golden.

3. Pour the toffee mixture onto the biscuit base and chill for 1hr until firm.

4. To make the topping, slice the bananas and place on the toffee mixture, saving a few for the top of the pie. Whip the cream until it holds its shape and pile on top of the bananas, then decorate with the leftover banana slices, chopped nuts and crumbled flake.

Ideal Home tip… Scrape the bottom of the pan continuously as you stir the toffee – it will catch easily if you stop. Don't overcook it or your mixture will turn to thick fudge.

More Desserts

Special Subscription Offer - save 50%!

Subscribe to Ideal Home today for just £20.50 for 12 issues, saving 50% off the full price of £41

Subscribing to Ideal Home magazine has never been easier. You can enjoy the convenience of doorstep delivery.

Order your subscription now!