My cousin saved the day this xmas by dishing up this amazing Banoffee pie. I was over the moon to feast my eyes and taste buds on it, firstly because I have a bit of an aversion to the christmas pud (therefore I’m always happy to see an alternative). Plus, I always love a bit of a chocolate overdose and this adaptation of the traditional banana-toffee treat did just the trick, although I challenge even the greatest pudding fan to finish their slice….this is one hell of a dessert.
This is where the recipe is from:
- 85g butter, melted
- 250g dark chocolate digestive biscuits, finely crushed
- 200g dark chocolate, melted
- 397g can of tinned Caramel
- 4 bananas
- 300ml carton double cream, lightly whipped
- cocoa powder, to dust (we bumped up the choc-fest experience with some chocolate balls)
- Add the melted butter to the crushed biscuits and blend. Press the mixture into the base and partway up the sides of an 18cm loose-bottomed cake tin, then leave to chill.
- The filling: melt the chocolate a wee bit in the microwave then mix in the caramel. Beat until smooth. Spread the filling over the biscuit base and chill for about 1 hour until firm.
- To serve, slice the bananas, fold half of them into the whipped cream and spoon over the base. Decorate with the remaining bananas and dust with cocoa powder (although as you can see we opted for massive choco balls).