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!
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.
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.