banoffee pie
This is another classic dessert very much liked by my family, especially my oldest son who always asks me to make it when he visits. I don’t know why I haven’t blogged it yet. It is easy to assemble, it doesn’t require any cooking and can be made in advance. The only problem with it is that it is laden with calories. ARGH! Still, once in a while it won’t kill anyone. Plus with all the running I am doing now (I’m in the middle of the excellent From couch to 5K programme to ease people into running. Brill!) I deserve some cake, now and again. 😉 I can’t remember who gave me the original recipe but this is the one I’ve been using for many years. Success guaranteed!
INGREDIENTS
For a 20 cm. dish
FOR THE BASE
175 gr digestive biscuits, crushed
75 gr. melted butter
FOR THE FILLING
1 tin of caramel or dulche de leche (approx. 400 ml)
3 medium sized bananas, sliced
1 tbs lemon juice
300 ml whipping or double cream
dark chocolate flakes to decorate
METHOD
Put digestive biscuits in a food processor and whizz until they have turned into crumbs. melt the butter, mix it with the digestive biscuits, arrange at the bottom of a pie dish, level and put in the fridge for half an hour so that it hardens a bit.
When the base is hard pread the caramel or dulce de leche on it. Slice the bananas, mix them with the lemon juice (so that they don’t turn brown), and arrange on top of the caramel. Finally whip the cream, spread on top of the bananas and decorate with the chocolate flakes. Refrigerate until ready to eat.
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