Throw-together banoffee pie
Method
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Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
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Melt the butter in a small saucepan over a low to medium heat.
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Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer.
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Spread the dulce de leche evenly over the biscuit base.
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Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour.
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When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas.
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Just before serving, sprinkle over the grated chocolate.
Ingredients
- 300g/10½oz oat or ginger biscuits
- 60g/2¼oz butter
- 450g/1lb jar dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets
- 3 large ripe bananas, peeled, sliced
- 350ml/12¼fl oz double cream
- 1 tbsp icing sugar
- 100g/3½oz dark chocolate, grated, to serve
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Throw-together banoffee pie
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