Monday, 10 November 2008

Easy Peasy Banoffee Pie

I've had a serious hankering for homemade Banoffee Pie all day - so I couldn't resist getting the ingredients together when I was in the supermarket and making one for tonight's dessert.

We used to make this all the time when I was at University, it was pretty much a staple, go-to pudding and is still one of my all time faves.

We used to make the caramel by boiling the arse off a can of condensed milk for a couple of hours so I was all set to do that. Imagine my joy when I spotted this on the supermarket shelf:


You can buy the caramel ready made!!! Hurrah! That's like 3 hours off the prep time. Cool.

Just to save even more time I also bought a packet of ready to roll shortcrust pastry. So this is just the most super lazy pudding ever!

Here's what you do:


Packet of ready to use shortcrust pastry
3 ripe bananas
300ml carton of whipping cream
1 tblsp of Icing sugar (confectioners sugar)
1 can of Carnation caramel
1 Cadbury's Flake

1) Roll out the pastry and use it to line a pie dish. Prick the base with a fork and blind bake the pastry according to the instructions (mine took about 15 minutes with the beans in and then another 15 without the beans until it was golden. Leave the pastry to cool.


2) While the pastry is cooking:

Slice the bananas and set aside. I used 3 (they were just getting a little too ripe for eating so perfect for this, I think that's what prompted the banoffee craving).

Put 300ml of whipping cream in a bowl and whip until it forms stiff peaks. I added a tablespoon of icing sugar to help stiffen the cream a little (and add a little sweetness)

3) When the pastry is cooled, spoon out the caramel onto the base and spread so the bottom is evenly covered (I used about half the can).

4) Pile on the sliced bananas. I like loads in my pie (it is banoffee after all) so pack 'em in there good and proper. Save 5 or 6 nice slices for the top.


5) Add the cream on top of the bananas and spread out with a spatula until the top is completely covered.

6) Smash up the flake (whilst still in the wrapper!) with a wooden spoon, put the banana slices you saved on top of the cream and sprinkle over the smashed flake pieces.


Serve tiny pieces to the rest of the family so you can sit and enjoy the rest to yourself later!!

Mmmmmmmmm. I love banoffee pie.

Should you be interested the original Banoffee Pie recipe comes from here. Where you can find instuctions on how to make the caramel from condensed milk if you can't find the premade stuff. This recipe uses coffee in the cream but I was never too keen on that. Plus caffeine + small people = not good.

Apologies for the photos. There is no light in my kitchen at 6pm on a November evening.



Unknown said...

wow. i'm not entirely sure what a couple of those things are.... but bananas & caramel?? yum.

Lou said...


Thanks Ek, I now need banoffee pie for breakfast, frantically working out how to make it from porridge!!


Suzanne Vaughan said...

Wow, that looks AMAZING!!!

Tara said...

Hmmm, not a huge banana fan, but that cake looks fantastic. I'd eat it.

{Lara} said...

sounds yummy!

kim said...

You just made me extremly hungry (and I just polished of 3 slices of banana chocolate chip bread, so its not like I should be hungry!). I may have to go buy some more bananas (becasue I just used my last one in the aforementioned bread). Too bad I don't know where I could find a Flake bar :) Have to make-do with some sub-par american chocolate :)

Victoria Plum said...

That looks heavenly and just like the banoffee pies my mum used to make when I wsa younger! I always loved to see the lovely caramel gooiness after 3 hours of boiling! I'll have to put a request in next time I am at home!!! Yum!!!

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