Grown-up banoffee pie

Grown-up banoffee pie

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(6 ratings)

Prep: 1 hr Cook: 50 mins plus chilling

More effort

Serves 10
Lace this classic banana and toffee pie with a little dark rum. Top with whipped cream and chocolate

Nutrition and extra info

Nutrition: per serving

  • kcal830
  • fat58g
  • saturates31g
  • carbs64g
  • sugars36g
  • fibre5g
  • protein8g
  • salt0.7g
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Ingredients

  • 550g ready-made sweet shortcrust pastry
  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

For the banana layer

  • 4 large eating-ripe banana, peeled and halved lengthways, then half cut into 3-4 shorter chunks
    Banana

    Banana

    bah-nah-nah

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

  • 1 tbsp butter
    Butter

    Butter

    butt-err

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

  • 1 tbsp golden caster sugar
  • 397g can caramel, reserving 2 tbsp for the chocolate layer
    Caramel

    Caramel

    ca-ra-mel

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

For the chocolate layer

  • 300g dark chocolate
  • 300ml pot double cream
  • 2 tbsp caramel
    Caramel

    Caramel

    ca-ra-mel

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

  • 3 tbsp dark rum
  • 1 tbsp golden caster sugar

To serve

  • 200ml pot double cream
  • 2 tbsp icing sugar
  • a little cocoa, for dusting
  • crème fraîche (optional)

Method

  1. Roll out the pastry on a lightly floured surface until big enough to line a deep, round 20-22cm tart tin. Chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned.

  3. Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelised. In a saucepan, bubble the caramel for 5 mins until slightly thickened.

  4. Melt 25g of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill while you make the topping.

  5. Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs.

  6. To serve, remove the tart from the tin. Whip 200ml of double cream with the icing sugar until it is just holding its shape. Pipe swirls of cream around the edge of the tart, then dust with cocoa. Slice, and serve with a little crème fraîche, if you like.

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Comments, questions and tips

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Comments (6)

pallerto's picture

I loved this, it was a challenge, but with everyone's helpful comments, it helped me a lot. I still made mistakes, but not bad ones. The taste is better than I expected. I will make it again.

benners_2k's picture
2.5

Really struggled with this one. I had far too much filling for the size of the tin. I think it would have been better made in a cake tin as there was about 1" of just the chocolate layer never mind the banana and caramel. I wondered if the recipe was wrong and was supposed to have a lot less cream in the chocolate to make it a bit thicker to pour on and so there was less of it.

It tasted nice but I wouldn't make it again.

sarahwhiddett's picture
2.5

Very tasty, but don't make ths if you're expecting a traditional type of pie. There is a LOT of chocolate on this so it's more like a chocolate pie. It needs a bigger size pie dish in my opinion. I used a 23cm one and ran out of room.

floydyonfood's picture

Looks amazing but did a double take at the calorie content!

Pynner's picture
3.75

This tasted great but the caramel was a little runny when the pie was cut so maybe I need to bubble the caramel for longer next time.

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