banoffee pie

Banoffee pie

  • serves 10
  • A little effort

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Banoffee pie is a much loved family-favourite. This delicious dish is packed with banana, cream and an oaty-biscuit base, decorated with a drizzle of dark chocolate.

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Ingredients

  • oaty biscuits 300g, HobNobs are good
  • butter 60g, melted
  • Nestlé Carnation Caramel 397g tin
  • bananas 3 large, sliced
  • double cream 350ml
  • icing sugar 1 tbsp
  • dark chocolate 100g

Method

  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer.

    Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.

  • Step 2

    Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas.

    Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.

Nutritional Information

  • Kcals 692
  • Fat 40.1g
  • Saturates 22.6g
  • Carbs 76.5g
  • Fibre 2g
  • Protein 10.1g
  • Salt 0.65g
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