Banoffee pie is made from bananas, cream and toffee, and this recipe has a base made with crumbled biscuits and butter. There is no cooking involved so it’s so easy to make and a great dessert to whip up at short notice. Whether you make it for a special occasion or a weekend treat, this quick Banoffee Pie is sure to go down a treat.
- 250g gluten and wheat free digestive biscuits - gingernuts or cookies - crushed
- 100g unsalted butter - melted
- 397g can Carnation Caramel
- 4 small bananas
- 300ml double cream - whipped
- Juice of half a lemon
- Flake or grated chocolate - to decorate
Diet: Gluten and Wheat Free
You will need a 23cm loose-bottomed tart tin.
Put whatever crushed biscuits you are using into a bowl with the melted butter and mix together thoroughly. Press the mixture into the base and sides of your tin and chill in the fridge for ten minutes. Spread the caramel over the base with a spoon or a spatula. Slice the bananas and place them in a bowl with the lemon juice – this will stop the bananas from going brown. Tip them on top of the caramel and then put the cream on top of the bananas. Decorate with grated chocolate or Flake. Keep it in the fridge until it is required.