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 PiePrint
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.
- 250 g digestive biscuits
- 100 g butter
- 397 g tin of Carnation caramel
- 3 ripe bananas
- 500 ml double cream
- 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!
- Melt the butter – I generally do this by putting it in a small bowl and giving it a quick blast in microwave.
- 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.
- 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.
- When the crumb mixture has cooled, spoon the caramel on top of it to form the next layer.
- Peel and slice your bananas and place the slices on top of the caramel.
- Whip the cream and smooth this on top of the banana layer.
Keywords: banoffee pie, bananas, caramel