And here I go again into desserts… I think I’m converting myself into a sweet tooth 🙂 I blame my boyfriend… he eats everything I do with so much enthusiasm and I know he likes a little dessert every now and then 🙂 sometimes a girl needs to make sacrifices and so I make him something nice and sweet every so often…
I find that banoffee pie is quite an easy and quick dessert to put together, particularly if you use ready-made caramel (like me). You can make your own but I’m not very good at it so I prefer to play safe and use the canned version. And guess what? The caramel from Carnation had the banoffee pie recipe on it 🙂 so I had my work even more simplified…
When it comes to desserts, unless it’s a cake, I prefer to make individual portions. It’s just the 2 of us and to make a big pie becomes too much. I adapted the recipe to my liking and changed the quantities so I would make 4 individual portions – I used 12cm pie tins with removable bottom which makes it easier to remove the pies at the time of serving.
There’s many variations to this recipe so I would be happy to hear about your version 🙂
- 85 g digestive biscuits
- 35 g butter
- 130 g caramel canned
- 2 bananas
- 100 ml whipping cream whipped
- Chocolate powder to decorate
- Melt the butter and crush the biscuits. I usually put the biscuits on a plastic and bash it with a rolling pin till I get the desired crush.
- Mix the butter and crushed biscuits and combine it well.
- Distribute the biscuit mixture by 4 small pie tins with removable bottom. Press it against the base and sides of the tin. Take it to the fridge for at least 10 min so the base gets firm.
- Meanwhile, cut the bananas into slices and whip the cream till stiff and firm.
- Remove the pie tins from the fridge and spread the caramel over the base. I used ready made caramel but you can make your own.
- Top the caramel with the sliced bananas. Spread the whipped cream on top of the bananas and sprinkle with the chocolate powder.
- Keep it in the fridge. At the time of serving, remove the pies from the tins.