Banoffee pie

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Results 81-100

• simone

  21 May 2011

  simone rated and commented on this recipe

  

  I followed the recipe exactly and my base crumbled into thousands of pieces when trying to transfer. Then my caramel sauce leaked through the tin and finally I overwhipped my cream! Wasn't meant to be!

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• cjnidge

  23 May 2011

  cjnidge rated and commented on this recipe

  

  Brilliant although you have to use about 80g butter to get the base to set properly. Also I would suggest not using as much chocolate perhaps only 50g as you will be drizzling and drizziling with 100g and still have some left over! However when made right it is fantastic!

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• Celia

  28 May 2011

  Celia rated and commented on this recipe

  

  Adore making this but would stick to the original version that uses a pastry base instead of the crumb biscuit version. The oringal creator Ian Dowding suggests an alternative using a type of apple puree, not too mush mind, it sounds delish.

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• Jules

  28 May 2011

  Jules commented on this recipe

  I gave this receipe a go as I am a novice at home baking. Everyone in the family thought it was gorgeous and so easy to make. Would make this again and again!!!!

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• Rose

  29 May 2011

  Rose rated and commented on this recipe

  

  Made this today to take to a BBQ, everyone loved it and I had lots of compliments!

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• whatstheplan

  13 June 2011

  whatstheplan commented on this recipe

  Similar to a recipe an ex-boyfriend's stepmother gave me many years ago and I fall back on time and time again. Just add a layer of cold custard between the banana and the cream (make in advance, allow to cool before topping the pie - bit like with trifle) - not to everyone's taste but I'd never leave it out and its always proved popular. Try flavouring the custard with chocolate, and using ginger biscuits for the base instead of digestives (agree with other comments - no need to bake the base, just chill).

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• justme

  27 June 2011

  justme commented on this recipe

  i have made this 4 times and still find it does not stay together well, when released from tin but taste is lovely.

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• Spatching

  14 July 2011

  Spatching commented on this recipe

  I Have made this pie many time & have found this reciepe is not quite right! I use about 250G buscuits & 100G butter, i also dont bake the base & leave it to set over night in the fridge. I usually make this 2 days before i want to serve it - i make the base one evening & then add the caramel the next, i dont add the bananas or cream right up untill the last minute, i find this makes it taste much fresher! Also i use chocoalte sprinkles for the top which is alot easier =) its lovely though! mine & my husbnds favourite.

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• j2ck333

  22 July 2011

  j2ck333 rated this recipe

  

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• Ange

  07 August 2011

  Ange rated and commented on this recipe

  

  I agree that the biscuit base need more butter if you want to serve in slices! However a great recipe and a real crowd pleaser!

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• Redema

  13 September 2011

  Redema commented on this recipe

  This was my first attempt at Banoffee Pie and WOW what a scrumptious one it was too! Very easy to make. Followed recipe using suggested Hobnobs but changed dark choc for crumbled Flake. Everyone loved it, therfore will make again but only on special occasions as it's very high in calories!

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• Redema

  13 September 2011

  Redema rated and commented on this recipe

  

  Forgot to rate!!

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• littlepinkdynamite

  13 September 2011

  littlepinkdynamite rated and commented on this recipe

  

  This is a simple cake to make that makes you look like you've done way more work than you actually have. A definite crowd pleaser, I've made it several times now and it's definitely one of my favourites.

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• Keef

  21 September 2011

  Keef commented on this recipe

  Hi I am looking to make this recipe.... I would like to know whether it will fall apart if I base the sides of the tin with the biscuits, I am using a cake tin with a removable bottom and base the sides of the tin with the biscuits...

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• Lollypop66

  12 October 2011

  Lollypop66 rated this recipe

  

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• flower88

  20 October 2011

  flower88 commented on this recipe

  This is one of the best recipies ever and never fails to attract compliments! Thank you!

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• kasia

  29 October 2011

  kasia rated this recipe

  

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• kasia

  29 October 2011

  kasia rated this recipe

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• Rachel

  30 October 2011

  Rachel rated and commented on this recipe

  

  Easy to make pudding! And tastes delicious. I used plain chocolate hob nobs as the base... really good!

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• kittykins

  13 November 2011

  kittykins commented on this recipe

  i have made this recipe many times, i have never baked the base, there is no need to. as long as it is chilled in the fridge for a couple of hours before you add the condensed milk. i also like to add toasted flaked almonds to the top instead of chocolate.

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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 2.0g, salt 0.65 g

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