Banoffee pie

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• Steph

  29 May 2010

  Steph rated and commented on this recipe

  

  Quick and easy, and always a hit in my house. Special enough for a party! try drizzling the chocolate onto greaseproof paper or foil into shapes like stars and put in the fridge. when they're cold they will stand up beautifully in the cream, but don't add them until the last minutes if it's warm or you have the central heating on. I found it better to use the non caramel carnation and boil it up (for ages!). It set better.

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• fraggle1001

  30 May 2010

  fraggle1001 commented on this recipe

  I've had a disaster. Just started making this and when i tried to lift the biscuit base out ... it just crumbled everywhere. It's now in the bin and i'm wondering what to do next.

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• ponygirl007

  31 May 2010

  ponygirl007 rated and commented on this recipe

  

  OMG - soooo delicious - very rich so will wait a while before I make the next one - would be perfect for special occasions.

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• Claudializ

  31 May 2010

  Claudializ rated and commented on this recipe

  

  This recipe is absolutely fantastic! Failsafe-delicious, easy to prepare, and always goes down a treat with my family and fruit. Some tips: ALWAYS make sure you use the ripest bananas, or the bananas will have a sour taste if being left in the fridge for while. Also, try buying carnation condensed milk and making your own toffee for a nice touch.

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• Claudializ

  31 May 2010

  Claudializ commented on this recipe

  This recipe is absolutely fantastic! Failsafe-delicious, easy to prepare, and always goes down a treat with my family and fruit. Some tips: ALWAYS make sure you use the ripest bananas, or the bananas will have a sour taste if being left in the fridge for while. Also, try buying carnation condensed milk and making your own toffee for a nice touch.

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• Claudializ

  31 May 2010

  Claudializ commented on this recipe

  This recipe is absolutely fantastic! Failsafe-delicious, easy to prepare, and always goes down a treat with my family and fruit. Some tips: ALWAYS make sure you use the ripest bananas, or the bananas will have a sour taste if being left in the fridge for while. Also, try buying carnation condensed milk and making your own toffee for a nice touch.

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• Sballing

  30 July 2010

  Sballing rated and commented on this recipe

  

  I made this today for a leaving party for an ex-boss. It went down very well - and was very easy to make. I used half digestive, half ginger biscuits for the base which worked well.

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• little_lady

  02 August 2010

  little_lady commented on this recipe

  I really enjoyed making this banoffee pie, and as most people have already said you can't really go wrong with it. I followed the recipe although there were a couple of things that I would change next time - The base was slightly crumbly around the edges and I can see why baking it helps but I personally feel that if you chill it in the fridge instead it would still work, just make sure that it is pressed down into the tin well. I also felt that a 300ml pot of double cream would have been enough. Instead of melting chocolate for the top I crumbled a flake over and it and it still looked and tasted perfect. Great recipe that I will be making again!

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• tinkerbell10

  07 August 2010

  tinkerbell10 rated and commented on this recipe

  

  i have just made this respie and it is very nice it is quick and easy and is enjoyed by everyone. it is very easy to make you dont need to be good a cooking to make this because i am just 14 and find it very easy to make. :)

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• SUSAN

  09 August 2010

  SUSAN commented on this recipe

  Great recipe. Can you freeze it?

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• Gypsy101

  27 August 2010

  Gypsy101 commented on this recipe

  For the sake of 30p, I'd rather use the Nestle Caramel than spend 3 hours on tenterhooks boiling up a can of condensed milk! I'm going to make this for my children tomorrow, will let you know how it goes.

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• heza21

  27 September 2010

  heza21 commented on this recipe

  Im a beginner at cooking and i was reading this recipe and didnt understand what it meant by "press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set" Can anyone explain it a bit more clearly please. Thanks Very much

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• Cheri1609

  03 October 2010

  Cheri1609 commented on this recipe

  tasty and simple - perfect !

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• helenrobins

  06 October 2010

  helenrobins commented on this recipe

  add a couple of desert spoons of ginger conserve to the caramal for a real tasty alternative.

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• Katherine

  23 October 2010

  Katherine commented on this recipe

  Very easy recipe, used up my brown bananas! But 100g of chocolate is far too much for drizzling over the top. I doubt you would even need half as much. Otherwise very good.

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• Cashightillidie

  09 November 2010

  Cashightillidie commented on this recipe

  I am making this for my Food coursework at my high school fingers crossed

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• Cashightillidie

  09 November 2010

  Cashightillidie commented on this recipe

  I am making this for my Food coursework at my high school fingers crossed

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• nesim

  11 November 2010

  nesim commented on this recipe

  I made this a about two days ago and I must say that its the easiest dessert I've made so far. It was quick and even cost effective. I will definately make this again. As a matter of fact I am making it this weekend. One thing that I changed was the chocolate on top. Rather than dark chocolate I used plain chocolate. Still tasted the same. Bon appetite.

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• Yummymummy3

  25 December 2010

  Yummymummy3 commented on this recipe

  I made this for the first time today. I made it in a bowl (suitable for an oven) and so glad I did. After cooking biscuit base for 10 min it was still very crumbly and not 'solid' enough to transfer to a plate. Other than that, it tasted absolutely yummy. I dished up too much, so beware! lol It's very rich and very sweet. But so so yummy!!!

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• lauren4444

  27 December 2010

  lauren4444 rated and commented on this recipe

  

  made this so many times!! All my friends and family rave over it and im forced to make one for every gathering! So easy to make an a definate hit!! x

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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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