I LOVE having this dessert up my sleeve for when I need a quick but impressive pudding on the table. Banoffee Pie became my go-to when I was searching for an ideal I-have-no-time-to-spare pudding that involved all the flavour but none of the faff. I realised that I could create a recipe for this much-loved British pie that involved only 5 INGREDIENTS, and could be made using a major time-saving shortcut that didn’t compromise on quality. Dangerous, right?! That secret, my friends, is tinned caramel 🙌 (and it’s available in most UK supermarkets). Really it’s a case of building up your ingredients before serving, and that’s it. But here are a few tips and tweaks to make sure you get the best out of your super-quick, ultra impressive, totally divine and indulgent banana-and-toffee-dessert-marriage.
Why you’ll love this Banoffee Pie recipe
⭐️ Made in under 15 minutes ⭐️ Looks and tastes super impressive ⭐️ Only 5 ingredients It has a biscuit base (like a cheesecake) and a topping of bananas, thick whipped cream and a caramel sauce. The usual method of making your own caramel is to gently and carefully boil up butter, sugar and condensed milk until it turns to thick and gooey caramel. But these days we have the bonus of being able to buy it ready-made in a tin, and it’s just as good. Just to get one thing straight from the off, this is not a neat, take a tidy slice kind of pie. It’s soft and delicious and spoonable. Maybe not to everyone’s taste if you like neat and precise, but I’m all about the shortcuts where possible. Not having to boil sugar and make my own caramel is DEFINITELY a good shortcut for me.
Ingredients for Banoffee Pie
Gingernut biscuits – You can use another kind of biscuit if you prefer, but bear in mind you may need to adjust the amount of butter to get the right ‘sandy’ consistency (the ginger flavour does definitely add something though) Butter – Unsalted or salted is fine. I like a bit of salt added for a savoury element to the flavour. If you use a food processor to blitz the biscuits, you may need a little less butter (they absorb more when they are finer) Tin of caramel – Be sure to buy CARAMEL and not condensed milk! Whether you want to use one or two cans is up to how big you want it to be Bananas – Add a little tang and stop them going brown and sticky by tossing them in lemon juice before putting on your pie Double cream – This will need to be whipped until firm but still flopping and soft. So, holding its shape but not starting to look lumpy Vanilla extract – Optional Icing sugar – Optional Dark chocolate shavings – I use a vegetable peeler to make chocolate curls on top. You could also use cacao powder. Not vital but a nice touch
Can Banoffee Pie be frozen? This recipe will not freeze well, I don’t recommend! Toss your banana slices in lemon juice before putting them in the pie if you don’t want them to go brown. Add vanilla and/or icing sugar to your cream before whipping for additional flavour. Grate some chocolate (or use a vegetable peeler) to make curls on top of your pie, or add a sprinkle of cocoa to top the pie. There are plenty of instructions on the internet, but it might not surprise you that I have my own cheat’s version of making caramel from scratch! It’s a Slow Cooker Caramel recipe. It’s not as easy as straight from a tin, but it’s there if you want it. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
