Monday, 29 March 2010
Recipe: Quick Banoffee Pie
Unfortunately you do need a 397g tin of Nestle Carnation Caramel for this recipe. But if you can find it, a couple of tins in the cupboard will mean you can always have a quick home made desert to hand.
Ingredients - serves 4
1 x 397g tin Nestle Carnation Caramel
250g/9oz digestive biscuits (or any sweet plain biscuit)
100g/3.5oz butter, melted
3 small bananas
284ml carton whipping cream, softly whipped
cocoa powder for decoration
Blitz the biscuits in a food processor until they resemble fine breadcrumbs then combine with the melted butter.
Grease a 18cm/7inch deep loose bottom tin and then empty the biscuit and butter mix into the tin pressing them firmly so that they line the base and come up the sides of the tin by about 2.5cm/1inch.
Chill the base in the fridge for around 20 mins.
Peel and roughly chop the bananas.
Whip the cream until softly whipped.
After 20 mins remove the base from the tin and place on a serving plate.
Empty the caramel into the base and fill to the top of the biscuit sides.
Place half of the chopped banana on top of the caramel.
Lightly fold the remaining chopped banana into the whipped cream and then place on top of the pie.
Dust the top with cocoa powder. (I keep a tea strainer for dusting cocoa powder or icing sugar as you can use small amounts).
Thank you to Nestle for this recipe.