I was a pretty fussy eater for most of my life. When I was 9, I had been coerced into attending a dinner with my grandparents at a friend’s house, and after being faced with the hefty, impossible challenge of forcing a lumpy potato soup down my throat all promise that the night had held was slowly evaporating. It wasn’t until I was met with the prospect of dessert that I could finally see light at the end of the tunnel.
This was the moment I was introduced to the dessert of all desserts, the ‘big daddy’ of all pies, and my ever-reigning favourite – Banoffee Pie. Here is my self-proclaimed “faultless” recipe, because I am so, so kind.
300g oat biscuits (I used Hobnobs, although you can use any you prefer)
60g melted butter
400g tin of Carnation Caramel
3 large bananas, sliced
350ml double cream (or whipping cream, double cream allows for stiffer peaks)
1 tbsp. icing sugar
100g dark chocolate
- Preheat the oven to 180°C/160°C fan assisted/356°F.
- Crush the biscuits in a food processor and combine with the butter (alternatively, the biscuits can be crushed with a rolling pin).
- Press the biscuit mixture evenly into the 24cm tart tin.
- Place the tin on a baking tray and bake in the oven for 10-12 minutes or until lightly toasted and set.
- Leave to cool inside of the tin.
- Spread the caramel over the biscuit base and chill in the refrigerator for 30 minutes.
- Arrange the sliced banana over the caramel.
- Whip the cream and sugar together to form soft peaks and spread on top of the bananas; ensure not to over-whip the cream as it will turn clumpy and stiff.
- Melt the chocolate either in the microwave or in the bowl set over a pan of simmering water.
- Drizzle over the Banoffee pie and leave to set in the refrigerator overnight.
- Stick your face in it.