Banoffee Pie

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Last year, one of the desserts I baked for Christmas day was a Banoffee Pie, this recipe comes from Jane's Patisserie.

Let's get baking!

Ingredients:

Biscuit Crust:

300g Digestive biscuits

150g Unsalted butter (melted)

Filling:

375g Caramel

2-3 Large bananas (sliced)

Topping:

450ml Double cream

50g Icing sugar

25g Chocolate curls

Start off by crushing your biscuits, you can use a food processor for this, or even use a rolling pin to crush them up. I use my Nutri Bullet for mine, gives me a really fine crumb.

Pop your butter into a small pan and gently melt.

Once melted add to your biscuits and mix together well.

Press the biscuit base into the sides of a loose bottom tart tin, or even a loose bottom cake tin.

Next pour your caramel onto your biscuit base and smooth over.

Next slice your bananas and push them into the caramel.

In a large bowl, whip your double cream and icing sugar into soft peaks.

When ready, pipe or spread over the top of the caramel and bananas.

Sprinkle over some chocolate curls, slice and serve.

I've never made a Banoffee Pie before and this recipe was really easy to follow and make and it went down a treat.

It tasted really nice and I've even made another to take to work for some people, even they said it tasted really nice.

This will definitely be a regular bake because it's just divine.

If you would like to check out and follow the original recipe then head over to Banoffee Pie! on Jane's Patisserie website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye