Banoffee pie

Banoffee pie

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 30 mins - 35 mins

Easy

Serves 8 - 10

An easy family favourite with buttery pastry and sweet dulce de leche. We recommend a generous dollop of cream to serve

Nutrition and extra info

Nutrition: per serving

  • kcal458
  • fat27g
  • saturates17g
  • carbs46g
  • sugars30g
  • fibre1g
  • protein6g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 bananas, sliced
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 394g caramel or dulce de leche
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 300ml double cream
  • dark chocolate (optional)

For the pastry

  • 100g butter, chilled (plus extra for greasing)
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g plain flour
  • 1 medium egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp golden caster sugar

Method

  1. Start by making the pastry case. Put the butter and flour in a food processor and pulse until it resembles fresh breadcrumbs.  Add the yolk of the egg and the sugar and pulse again until mixed through then, add a tbsp at a time of very cold water pulsing the processor after each addition. Stop adding water as soon as the dough starts to come together as one piece.

  2. Remove the dough from the processor and continue to bring together by kneading gently with your hands. Once you have a smooth ball of dough wrap it tightly in cling film and chill in the fridge for 30mins. 

  3. Heat oven to 190C/170C/gas 4 and grease a 23cm loose bottomed fluted tart tin. Roll out the chilled pastry on a lightly floured surface and use it to line the tin. Leave about half a cm of pastry proud of the edge of the tin - snipping it to length with kitchen scissors. 

  4. Line the base with a piece of baking parchment and weigh it down with baking beans or uncooked rice. Bake for 15 mins then remove the paper and beans and brush the pastry surface with beaten egg white. Return to the oven for a further 15-20 mins or until crisp, golden and cooked through. Leave to cool completely (can be done a day ahead). 

  5. Spread half of the caramel on the case of the pastry case and layer the sliced bananas on top. Cover with the rest of the caramel and place in the fridge.

  6. Whip the cream until billowy thick and spoon it over the top of the tart. To serve finely grate over a 1-2 pieces of dark chocolate to garnish. 

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
goodEmfood
6th May, 2017
5.05
Instead of pastry, couldn't you put it in a tin with a crumbled biscuit base? If you are s bit short on time this would be the easiest option. Happy baking!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.