So, before I start this blog I do want to say that it will be a short one. Now, this is because I have made this recipe loads and loads of times and could probably do it with my eyes closed. However, I do want to experiment with it more, so maybe I’ll have a new blog post about a new and improved Banoffe pie recipe.
The recipe I have always used is for the carnation website. They make condensed milk, caramel ect…
With their recipe they do show you how to make the caramel, but I like things quick and easy and just use the carnation caramel instead. The web link below is the recipe for carnations and below that is the recipe card I made with what I use.
I really can’t explain how much I love this dessert. Everything about it tastes amazing and it makes it that much better that I can whip it up really quick and dig in.
To start you need to turn your biscuits into crumbs, this can be done 2 ways. You can use a food processor to blend the biscuits or you can use a zip lock bag and use a rolling pin to make the biscuits into crumbs. The second option is what I used to use all the time until I got a food processor, it makes things a little easier but it is annoying to clean.
Also, you don’t have to you digestive biscuits. You can use whatever you want, you can go for a chocolate biscuits, ginger nut etc.
Once the biscuit base is made it needs to chill in the fridge to set. If you don’t do this you do risk the base crumbling when you cut into it. (This happened to me, I just really wanted to eat it) But it still tasted great to be honest and you could think of it as a deconstructed banoffee pie.
Like I mentioned before I used a tin of carnation caramel instead of making my own. Now please don’t shout at me, I will eventually make my own caramel I really do want to, but for some reason I just never have.
Now, just because I haven’t made my own caramel doesn’t mean you can’t and if you do I would love to have the recipe and how you made it.
Next you need to cut up your bananas to place on top of the caramel. It is good to make sure you have slightly even slices as you don’t want thick chunks of banana. A good tip for bananas is that in baking bananas are really good to use when they are starting to have black bits on the skin. This makes the bananas taste better and sweeter.
The final part is to whip up the cream and spread it on top. You don’t have to spread it if you don’t want to you can pipe it to make it prettier, but I like to keep it simple. I eat the pie way to much to make it look too pretty.
So, there you have it. My simple, yet delicious banoffee pie. It is truly a recipe you have to make, if not you have to at least try it, you won’t regret it.
If you have any recipes you want me to try and make you can either email me at firstname.lastname@example.org or you can tweet me at @amybakes94