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Donal Skehan
Banoffee Pie | DonalSkehan.com, Showstopper to end a dinner party.
  • desserts-baking

Banoffee Pie

June 06

The Kitchen Hero of all desserts! What can make a naughty pie even naughtier? The answer… Crunchie bars!

  • serves Serves 6
  • time 30mins

Method

  1. 1. Grease the cake tin and add the parchment paper.
  2. 2. Mix together the crushed digestive biscuits with the melted butter until they are combined and then spread the mixture evenly over the base of the cake.
  3. 3. Leave the base to set in the fridge for about 2h until firm.
  4. 4. When the base is ready, take it out of the tin carefully and place on a cake stand or plate.
  5. 5. Pour the cream into a bowl and whisk until soft peaks form.
  6. 6. Carefully spread the caramel evenly on the bottom of the biscuit base.
  7. 7. Slice the bananas evenly and place on top of the layer of caramel.
  8. 8. Now add the cream on top of the banana and to finish it off, sprinkle the crunchie bar over the top of the cream as artistically as you feel necessary!
  9. 9. Cover and refrigerate until you are ready to serve.

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Ingredients

1 x 14oz can caramel

8oz  digestive biscuits (about 16) crushed finely

4 oz butter, melted

3 bananas

8oz cream

3 crunchie bars, roughly chopped

1 x 297g can caramel

230g digestive biscuits (about 16) crushed finely

115g butter, melted

3 bananas

250ml cream

3 crunchie bars, roughly chopped

You'll Need

18cm/ 7″ round cake tin with a removable base

Parchment paper

Cake tin

Mixing bowl

Whisk

 

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