The enticing name Banoffi Pie (sometimes spelled Banoffee) is derived from banana and toffee... its the ultimate banana, gingernut and cream delight!
- 1 oz grated chocolate
- 1/4 pt double or whipping cream
- 2 oz butter
- 405g can sweetened condensed milk
- 7 oz crushed gingernut biscuits
- 2 Tbsp lemon juice
- 3 bananas
- 6 oz butter
- 6 oz caster sugar
Melt the 2 oz butter in a pan on a low heat and stir in the biscuits. Mix well and press into the base and sides of an 8 inch flan dish.
Heat the 6 oz butter and sugar together until melted. Add the milk and heat to simmering point, stirring all the time. Simmer on low heat, stirring, for 5 minutes or until golden.
Pour the mixture over the biscuit base. Cool, then allow to set in the fridge.
Just before serving, slice the bananas, then coat with the lemon juice and arrange on top of the pie. Whisk the cream until thick and spread over the bananas. Sprinkle the chocolate over the top.
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