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Next level banoffee pie

Banoffee pie served on a plate

Next level banoffee pie

Name: Next level banoffee pie
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 262g pack dark chocolate oat biscuits (we used Hobnobs); 65g butter melted; 4 slightly overripe bananas; 4 tbsp light brown soft sugar; 1 lime juiced; 397g tin Carnation caramel; 80g banana chips crushed; 100g smooth peanut butter; 100g icing sugar; 340ml double cream

Barney Desmazery

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Serves 8

More effort

Prep: 45 mins

Cook: 20 mins

Plus 5 hours chilling

A star rating of 4.2 out of 5.8 ratingsRate

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Take this classic dessert to the next level with our marvellous makeover, featuring salted caramel, banana chips, crushed biscuits and peanut butter cream

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

262g pack dark chocolate oat biscuits

(we used Hobnobs)
65g butter

melted

For the roasted bananas

4 slightly overripe bananas
4 tbsp light brown soft sugar
1 lime

juiced

For the caramel crunch

397g tin Carnation caramel
80g banana chips

crushed

For the peanut butter cream

100g smooth peanut butter
100g icing sugar
340ml double cream

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Nutrition: Per serving

kcal835
fat50g
saturates29g
carbs84g
sugars69g
fibre4g
protein10g
salt0.5g

Method

step 1

Whizz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs into the tin and up the sides until the whole case is lined. Chill for at least 10 mins.
step 2

Heat oven to 200C/180C fan/gas 8. Halve the bananas lengthways and tip into a shallow roasting tray or baking dish. Squeeze over the lime juice, scatter with the brown sugar and bake in the oven for 15-20 mins until caramelised. Leave to cool slightly, then thoroughly mash and spread evenly over the tart base.
step 3

Tip the caramel into a saucepan, bring to a simmer and bubble for a few minutes to thicken. Add a pinch of flaky sea salt. Crush the banana chips using a rolling pin on a chopping board. Take the pan off the heat and stir in most of the banana chips, then spread the mixture over the banana layer and put back in the fridge for at least 4 hrs to set.
step 4

To make the peanut butter cream, beat the peanut butter with the icing sugar and 140ml of the cream until smooth. Whisk the rest of the cream until it just holds its shape, then fold through the peanut butter cream to ripple. Top the tart with pillows of the whipped cream. Scatter with the rest of the crushed banana chips and serve.

Recipe from Good Food magazine, October 2018

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A star rating of 4.2 out of 5.8 ratings

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