Easy Banoffee Pie

Easy Banoffee Pie
Banoffee Pie

Easy Banoffee Pie

This really is an easy Banoffee Pie.   I obtained the recipe from my youngest son who made it at Beaver Scouts when he was seven years old.  He made it at camp and then taught me the recipe – clearly with ulterior motives – and it has been a family favourite ever since.  I had no idea where it originated until one day I looked a little more closely at the tin of Carnation caramel – and there was the recipe!

Normally, I am a make-everything-from-scratch kind of cook.  However, this recipe uses ready-made caramel.  It is extremely sweet but tastes great with the bananas and, to be honest, this is clearly not a health-food recipe!  I generally try and cook healthy food for my family, with lots of vegetables. However, I always do a dessert after Sunday lunch, which is often a big family gathering, and my easy Banoffee Pie is always very popular!  Bananas and caramel are a classic combination and the unsweetened whipped cream balances the sugar hit of the caramel.

Due to its simplicity and no-cook method, this is a great recipe for children to try when they are learning to cook.   Younger ones may need a bit of help when melting the butter for the base but if they are over ten, just give them the ingredients and the recipe and let them get on with it!

Easy Banoffee Pie

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Easy Banoffee Pie

Easy Banoffee Pie

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: Serves 8-10 1x
  • Category: Dessert
  • Cuisine: English

Description

This easy Banoffee Pie is a no-cook dessert that only requires five ingredients.  Popular with children and adults alike, it brings together bananas, caramel, whipped cream on a buttery biscuit base.


Scale

Ingredients

  • 250 g digestive biscuits
  • 100 g butter
  • 397 g tin of Carnation caramel
  • 3 ripe bananas
  • 500 ml double cream
Easy Banoffee Pie
Biscuit base for Banoffee Pie

Instructions

  1. Crush the digestive biscuits into crumbs.   I do this either by putting the biscuits in a metal bowl and then using the end of a wooden rolling pin to crush them or by putting them in a plastic bag and using the side of a wooden rolling pin.  Either way, it is a great way of getting rid of a bit of stress!
  2. Melt the butter – I generally do this by putting it in a small bowl and giving it a quick blast in microwave.
  3. Put the biscuit crumbs and melted butter in a bowl and stir to combine.  Then pour the crumb mixture into a 23 cm loose-bottomed cake tin and press down with the back of a spoon to form a smooth layer.
  4. Put the tin containing the crumb mixture in the fridge for around 15 minutes.  This will allow it to cool and harden so that it is easier to add the layer of caramel.
  5. When the crumb mixture has cooled, spoon the caramel on top of it to form the next layer.
  6. Peel and slice your bananas and place the slices on top of the caramel.
  7. Whip the cream and smooth this on top of the banana layer.
Easy Banoffee Pie
Put the banana slices on top of the caramel layer

Keywords: banoffee pie, bananas, caramel

Love this recipe? You may like

Rum Banana Bread

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Rum Banana Bread

Rum Banana Bread
Rum Banana Bread

Rum Banana Bread

This Rum Banana Bread recipe is taken from Nigella Lawson’s fantastic cookery book ““.  It is very easy to make and involves the winning combination of bananas with rum soaked raisins or sultanas.   It was one of the first baking recipes that I made.

The riper the bananas, the better the taste.  If you have really squishy, black bananas  at the bottom of your fruit bowl, this is good way to use them up!  If you have bananas that are on their way to black squishiness, you can just pop them in the freezer and then defrost when you are ready to make this cake. When they are defrosted, they will be really soft and squishy – you would not want to eat one as it is – but they are fine to use in cakes like this one.  I often make this recipe using frozen bananas and the taste and texture of the finished cake is no different from when I use fresh bananas.

This cake does contain alcohol but the cooking process means that you just get a mild rum flavour.  Don’t be worried about giving this cake to children – mine have all eaten it from when they were very young.   However, if you are teetotal or do not wish to use alcohol, you can soak the raisins in water or apple juice.

Rum Banana Bread
Delicious Rum Banana Bread

Rum Banana Bread

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Rum Banana Bread

Rum Banana Bread

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: for 8 people 1x
  • Category: Cake
  • Cuisine: English

Description

This recipe, with minor variations, is based on one in Nigella Lawson’s “How to be a Domestic Goddess”.  It is very easy to make and the combination of bananas, rum and raisins is fantastic.


Scale

Ingredients

  • 100 g raisins or sultanas
  • 75 ml rum
  • 125 g salted butter (add 1 teaspoon salt if using unsalted butter) – melted
  • 160 g sugar
  • 2 eggs
  • 4 or 5 very ripe bananas
  • 1 teaspoon vanilla essence
  • 175 g plain flour
  • 2 teaspoons baking powder
Rum Banana Bread
Rum Banana Bread

Instructions

  1. Put the raisins or sultanas in a bowl.  Add the rum.  Heat in the microwave at “high” for 1 minute.  Cover and set aside.   This will allow the dried fruit to absorb the rum.
  2. Set your oven at 170 C or Gas Mark 3.
  3. Grease a medium-sized loaf tin (23 x 13 x 7 cm).
  4.  Put the melted butter and sugar into a large bowl.  Add the eggs and stir to combine.
  5. Mash the bananas and add them to the bowl together with the vanilla essence.
  6. Sift the flour and baking powder into the mixture.   Add the rum-soaked dried fruit.  Stir to combine.
  7. Pour the cake mix into the prepared loaf tin.  Put in the oven and cook for 1 hour.
  8. Remove from the oven and place the tin on a cake rack until cool.   Remove the cake from the tin.

Notes

This is a great recipe for using up old bananas – the squishier the banana, the better the flavour.  You can freeze old bananas until you are ready to make the cake.

You can make a non-alcoholic version by replacing the rum with apple juice or water.

This cake is lovely on its own.  However, you can spread the slices with butter if you are feeling indulgent!

You can keep this cake for 3-4 days, wrapped in foil, and it will improve in flavour.

Keywords: bananas, rum, raisins, cake, banana bread,

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