Scrummy Banoffee Pie
By Cathryn Added 6 recipes
Cathryn 's Story
Credit for the cake's invention is claimed by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant in Jevington, East Sussex. They claim to have invented - or "evolved" - the cake in 1972, and the restaurant's exterior bears a blue plaque to Read More
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Ingredients
- FOR THE CARAMEL
- 100g Unsalted Butter
- 100g Caster Sugar
- 400g Carnation condensed milk
- FOR THE PIE
- 150g Digestive Biscuits. crushed
- 75g Unsalted Butter. Melted
- 3 Large Banana's. Sliced
- 250g Double Cream. Whipped
- TO DECORATE (OPTIONAL)
- Sprinkle Cocoa Powder. Sieved
Method
- For the Caramel...
Place the butter and sugar into a pan over a low heat, stirring so that the butter melts and the sugar dissolves.
Add the condensed milk and slowly bring to the boil, stirring well and constantly. As soon as the mixture thickens and begins to smell of caramel, remove from the heat and allow to cool.
Whilst this is heating, for the banoffee pie, place the crushed biscuits into a bowl. Add the butter and mix well.
Put the biscuit mix in a 10in cake tin. Press in to pack the biscuits evenly and firmly into the base.
Place the chopped Banana's on top of the biscuit layer and pour the caramel sauce all the way over covering all of the banana's and biscuits.
Put this in the frige to cool for 30 minutes.
Once it has cooled and set after 30 mins take from the fridge and spread the whipped cream over the top of the banoffee layer and dust with cocoa powder.
Lastly... Enjoy!!
Tips
- Make sure that you are keeping an eye on the caramel as you don't want it to burn, start with it on the lowest heat whils you can prepare your base and then you can lift the heat a little and make sure you keep stirring!!
Recent Comments Add your comment
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by XaX on Mon Sep 21 2009 reply to this comment
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I can't see any comment here Xax?
by Cathryn on Tue Sep 22 2009 reply to this comment
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I can't see any comment here Xax?
by Cathryn on Tue Sep 22 2009 reply to this comment
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Hi Cathryn, I made this today for as a "test cake" for my daughter who wants it for her birthday next month. Unfortunately, it wasn't great (not your fault!!). I'm glad to see you have edited the recipe since I printed it off last month however, the difficulty definitely for me is the caramel sauce, my mixture did not thicken too much and I was never sure when to remove it from the heat, as I was waiting for it to thicken more. Is there a time guideline here ?? I thought it might set in the fridge, but it is mostly runny. Any more tips on how to perfect the caramel sauce ?
by Mum4ever on Wed Oct 21 2009 reply to this comment
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Also wanted to ask about the cake tin?? Should it be lined? It seems very difficult to remove it from the tin as it is ?
by Mum4ever on Wed Oct 21 2009 reply to this comment
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Hiya,
For the caramel sauce when you add the condensed milk you need to slowly bring to the boil, stirring continuously until it thickens, as long as you keep stirring it shouldn't burn and when it is thick and begins to smell of caramel, remove from the heat, if you do think it will burn just turn the heat down a little but just keep stirring, so just keep cooking it a little further than you did.
As for lining the tin, I never have but I use a cake tin that the sides expand, so you can remove them and you are left with a perfect round cake.
I hope that this helps as when it is done it really is gorgeous!!
If you need anymore help just give me a shout :)by Cathryn on Wed Oct 21 2009 reply to this comment
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This is yummy even though I forgot to let the caramel cool before pouring it over. May add some choc chips next time.
Thanks for the recipe.by Bitwobbly on Fri Oct 30 2009 reply to this comment
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Yeah - when you smell the caramel you just want to eat it! So I understand your rush! Glad you enjoyed it :)
by Cathryn on Fri Oct 30 2009 reply to this comment
Suggested Accompaniments
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A quick and simple way of making the most delicius Banoffee Pie!