Olive Magazine
Banoffee Pie Recipe

Banoffee pie

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 10

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.

Nutrition:
NutrientUnit
kcal692
fat40.1g
saturates22.6g
carbs76.5g
fibre2g
protein10.1g
salt0.65g
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Make this banoffee pie, then check out our banoffee cheesecake, banoffee cakebanoffee fridge cake and more banana dessert recipes.

Looking for more traditional British desserts? Take a look at our custard tarttreacle tartManchester tart and plenty more.

Ingredients

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

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.

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