Make your Own Banoffee: Banana and Toffee – A Match Made In Heaven

It’s just Monday evening. As the rest of the week lingers ahead of you, you begin to feel a little restless. Stop fretting, get your aprons and baker’s hats on, we’ve got a delicious recip up our sleeves, and we’re going to share it with you. Spend your evening recreating the Banoffee Pie, a classic English dessert, and store this sweet, tasty treat for the rest of the week! 

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Classic English Banoffee Pie

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Prep Time

5 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tin sweetened condensed milk
• 450 g crushed digestive biscuits about 11 biscuits
• 110 g butter melted
• 2 large ripe bananas
• 450 ml Cream
• 1/8 tsp ground cinnamon
• 60 g dark chocolate grated

Prep Time 5 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients 1 tin sweetened condensed milk 450 g crushed digestive biscuits about 11 biscuits 110 g butter melted 2 large ripe bananas 450 ml Cream 1/8 tsp ground cinnamon 60 g dark chocolate grated

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Instructions

1. Pour the tin of condensed milk in a saucepan and cook over low heat for about 45 minutes Stir frequently to avoid burning, as it sticks to the bottom of the pan.
2. In a bowl, add the crushed biscuits to and pour in the melted butter. Mix until the digestive biscuits get pulverised and it sticks together.
3. Pour the digestive biscuit mixture into a baking pan and press with your hands or a measuring cup to evenly distribute on the bottom of the pan.
4. Chill to set for about 15 minutes in the refrigerator.
5. Pour the condensed milk (it should have thickened considerable by now) over the digestive biscuit base. Spread evenly.
6. Peel and slice the bananas and arrange over the top covering the entire surface.
7. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate.
8. Serve.