Banoffee pie

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• Fuller345

  12 August 2012

  Fuller345 commented on this recipe

  Fantasic recipe quick and easy, and if you fancy a putting a nice twist on it try adding baileys once you have whipped the cream it's amazing :)

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• Raiba

  17 August 2012

  Raiba commented on this recipe

  cheese

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• Kateware

  21 August 2012

  Kateware rated and commented on this recipe

  

  This tastes amazing and naughty. My husband has always made the banoffee pie and didn't think it could get beaten. So a little competition later, I made this and all agreed it was better!

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• Pete G

  24 August 2012

  Pete G rated and commented on this recipe

  

  This is one of the best recipes I have ever used. The only one suggestion I would make is to leave the pie in the fridge for 24 hours before eating as it will be more set and seems to taste even better. I have made this pie four times now and have to make extra for all the family because they have liked it so much.

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• Azul

  25 August 2012

  Azul commented on this recipe

  I cannot eat things too sweet like this pie more then a bite or two. And this way too sweet for me the last time i made it, though absolutely delicious. So since i was alone at home this weekend, i made a miniature version of it that i could finish before it turned bad! So instead of boiling the whole tin, i took 4 tablespoons of condensed milk in a pan. It burns really really fast so kept the heat minimum, and continuously stirred it (very fast) to keep it from burning. I LOVE coffee so i also added two teaspoons of coffee in a tablespoon water and added that to the toffee while still hot. it resulted in a incredibly yummy coffee flavoured toffee...and the pie turned out to better than any banoffee pie i have ever had.

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• princessumpalumpa

  16 September 2012

  princessumpalumpa rated and commented on this recipe

  

  Simply gorgeous. Hubby said it's the nicest pud i've made. I added a tablespoon of golden syrup to the biscuit base while it was being whizzed in the mixer, also did half digestive biscuit and half hobnobs (only because i didnt have enough in the cupboard!) and it turned out fantastic. Will definitely be making this again.

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• Hans Zinderfaan

  24 September 2012

  Hans Zinderfaan commented on this recipe

  My daughter has made this on a number of occasions however she does not have a sweet tooth and it goes without saying that she found it very sweet. On the last occasion she substituted the sugar with 2 level teaspoons of instant coffee ( powdered variety) and gave it a new twist. She then dusted the top with a grated chocolate flake bar. Really nice !

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• singleton

  26 September 2012

  singleton commented on this recipe

  Easy recipe and absolutely delicious, I have to agree with other comments made you really do need to add more butter, at first I made the base exactly as the recipe stated but after it had cooled I tried very carefully to remove it from the tin and it just crumbled so I put it back into the bowl, warmed it in the microwave to soften the butter and added another 40g of melted butter pressed it back into the tart tin and chilled it for an hour in the fridge (didn't want to put it back in the oven as I had already done this the first time). It was a lot better (probably could have even added a little more butter but did not want the biscuit base to be hard), I managed to remove although next time I make it I will cut out a circular disc of baking paper to line the bottom of the tart tin as I could not slide biscuit case off the tart tin base and had to leave it on and cut the Banoffee Pie carefully so as not to scratch my tin base. I hope this is of some help to first timers!

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• emmamexico

  09 October 2012

  emmamexico rated and commented on this recipe

  

  This is super easy and super sweet - I recommend small slices. I added some pure vanilla essence to the cream and grated dark chocolate on top. Does taste better the day after, gives time to get really banana-ry.

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• pieracatalano

  03 November 2012

  pieracatalano commented on this recipe

  Love this recipe, a hit with everyone. I find hobnobs work perfectly but added a little extra butter to make the base set properly. 2 layers of thinly sliced bananas to contrast the very sweet caramel works for me!

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• Emma

  04 November 2012

  Emma rated and commented on this recipe

  

  Delicious! Very happy with the way mine turned out. I melted a table spoon of peanut butter and spread it on top of the caramel before setting. So yummy!

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• Craftymoo

  11 November 2012

  Craftymoo commented on this recipe

  I made this without the sugar in the cream as its sweet enough, it was fabulous xx

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• Parlby29

  24 November 2012

  Parlby29 commented on this recipe

  Better with ginger biscuits, no need to cook and better with whipping cream......more the the recipe suggests

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• Pageface

  08 December 2012

  Pageface commented on this recipe

  I made this over the weekend for a dinner party. I used digestive biscuits instead and doubled the amount of butter in the base as it was far too dry with the original amount. I also chilled the base in the fridge for an hour instead of baking it which might be why I had no problem with it being too brittle as other users have said. The end result was yummy scrummy and everyone raved about it, so I'll definitely be making it again!

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• Pageface

  08 December 2012

  Pageface rated and commented on this recipe

  

  Totally forgot to rate this recipe!

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• CallyChally

  18 December 2012

  CallyChally rated and commented on this recipe

  

  Crikey - so easy-peasy, impressive and loved by all....and because it is soooo sweet and rich, it serves a good 10 people! Will definitely make again but halve the amounts if its just for the family. The easiest recipe I've made in ages.

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• lmx0

  19 December 2012

  lmx0 commented on this recipe

  i made this for the first time today and it was to die for altho i had a bit of trouble with the base as it fell apart, i used hobnobs, anyone have ideas as how to aviod this ??

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• lmx0

  20 December 2012

  lmx0 rated and commented on this recipe

  

  :) loved this but deffo will double the amount of butter next time

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• Lady Lizi

  23 December 2012

  Lady Lizi commented on this recipe

  I made this for the first time today to take to a family gathering. The base just completely crumbled away when I served it - I think I need to add more butter than the recipte suggests. Nigella's has 200g and Carnation suggests 100g. But otherwise delicious -no complaints from the family either!

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• LF2301

  25 December 2012

  LF2301 rated and commented on this recipe

  

  I love recipe as it is so easy to follow and taste amazing. I added fresh vanilla pod (inside), a little splash of vanilla essence to the cream as it takes the milky taste which is nicer if you aren't a fan of cream. I also sprinkle half a pack of flake and galaxy ripple on top of the banana just before the cream then on top of the cream melted dark chocolate. Sooo yum..

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Ingredients

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tin Nestlé Carnation Caramel
• 3 large bananas , sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 40 minutes plus chilling

Ingredients

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tin Nestlé Carnation Caramel
• 3 large bananas , sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

Per serving

692 kcalories, protein 10.1g, carbohydrate 76.5g, fat 40.1 g, saturated fat 22.6g, fibre 2g, salt 0.65 g

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