I don’t have to tell you that banoffi pie (banana / toffee) is already oozing with sweet, bronzed caramel so there’s really no requirement for additional caramel in any shape or form. Well, that’s easy for me to say as I confess that I am not overly keen on caramel.
However, I live in a house of rabid caramel adorers to whom there is no such thing as too much caramel. So as I was finishing this sweet treat off with an elegant grating of quality chocolate, along came my son with some chopped up chunks of Cadburys Caramel. It was declared a triumph by all.
If you have a delection for sweet sweet confection you simply have to make this pie. If you did want to tone the sweetness down a notch you could stir a pinch of salt into your caramel and of course go right ahead and omit the chocolate caramel decoration.
Sumptuous Banoffi Pie
- 250g digestive biscuits
- 125g butter, melted
- 1 can (397g) or jar of caramel
- Optional pinch of sea salt
- 2 – 3 bananas
- 300ml of double cream
- About 20g chocolate, grated
- 1 – 2 bars of chocolate enrobed caramel
- First of all pop your biscuits in a large bag and crush them with a rolling pin until your have nice fine crumbs.
- Mix them with the melted butter then tip them into a 20cm pie dish or springform tin. Press them down firmly with the back of a metal spoon. Chill in the fridge for 10 minutes.
- If you have opted for the salted version, mix the sea salt into the caramel. Pour your caramel over the cool biscuit base and spread out gently so you have an even layer.
- Slice your bananas and scatter them over the caramel.
- Whip your double cream until it forms soft peaks. Spoon on top of the waiting pie.
- Finally sprinkle over your chocolately adornments.
- Chill, preferably for at least a couple of hours, before devouring.