Banoffee Pie
- Ready In:
- 3hrs 20mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 (397 g) can sweetened condensed milk
- 250 g digestive biscuits
- 60 g butter
- 2 -3 bananas
- 250 ml cream (for whipping)
directions
- Put the tin unopened on its side in a saucepan, cover it with water and simmer for 3 hours. DO NOT! let the saucepan boil dry, always keep the tin covered with water.
- Take the VERY HOT tin out of the pan and let it cool
- Crush the biscuits.
- Melt the butter.
- Mix the biscuits and butter together.
- Press the biscuit mix into a pie dish (9 inch)and leave to cool in the fridge for a few minutes.
- Meanwhile, open the tin of condesnsed milk - it will now be a delicious toffee fudge type thing. Spoon it over the biscuit base (hint: use a warm wet utensil).
- Slice the bananas all over the toffee.
- Whip the cream and spoon it all over the bananas.
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RECIPE SUBMITTED BY
I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit).
I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time.
When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse.
I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings:
5 stars = great, I will make it again perhaps many times
4 stars = good, I will make it again but will probably adapt it
3 stars = ok, I may make it again but will definitely adapt it
2 stars = something went wrong
1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard
I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why.
Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you.
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