This super quick Banoffee Pie recipe is easy to make and tastes delicious! No cooking is required, you just need a baking tin (loose bottomed one if you care about presentation), spoon, knife, whisk, fridge and something to break up the biscuits.
250g of biscuits (I used chocolate Hob Nobs)
100g of unsalted butter (e.g. Stork)
3 or 4 bananas
Toffee fudge sauce
A tin of Nestle Carnation Caramel
A pot of double cream
A small amount of chocolate, grated (I used a Flake to make it easier)
Break up the biscuits into small crumbs. You can do this using a blender, or by putting in the biscuits in a bag and using a rolling pin to grind them down.
Melt the butter, put in the tin with all the biscuits and mix together. Press the mixture down firmly against the sides of the tin using the back of a spoon.
Chill in the fridge until firmer and more solid.
Open the tin of caramel and pour over, then smooth out evenly with the back of a spoon.
Chill in the fridge until the caramel is quite firm and not gooey.
Peel the bananas and slice them. You can slice them lengthways to make it even quicker. Once the caramel base is covered with a layer of banana, set aside the remaining banana for later.
Whip the double cream using a whisk or electric mixer until it’s thick enough to form peaks.
Slice any remaining banana and mix it gently into the cream.
Spoon the cream out on top of the tin and spread out evenly.
Use the toffee fudge sauce to decorate the top, then sprinkle your grated chocolate on top.
You’re done! Store in the fridge afterwards and spoon portions out, or if you used a loose bottomed tin you can free your dessert more easily.