Description
A classic banoffee pie with a crisp shortcrust base, silky homemade caramel, fresh bananas, and soft whipped cream.
Ingredients
Scale
- 400 g sweet shortcrust pastry
- 100 g butter
- 395 g can sweetened condensed milk
- 1/4 cup brown sugar
- 3 Tbsp golden syrup
- 2 bananas
- 50 g dark chocolate
- 1 1/2 cups cream
Instructions
- Line a 27 cm tart tin with baking paper on the base.
- Press the shortcrust pastry evenly into the tin, prick with a fork, and freeze for 20 minutes to prevent shrinking.
- Preheat oven to 180°C fan bake. Add baking paper and baking beans to the pastry shell and blind-bake for 20 minutes. Remove paper and beans and bake for an additional 5 minutes to crisp.
- Meanwhile, prepare the caramel: combine butter, sweetened condensed milk, brown sugar, and golden syrup in a saucepan. Cook over medium heat for ~15 minutes, stirring constantly, until thick, glossy, and smooth.
- Pour caramel into the baked tart shell and allow to cool. Refrigerate for at least 1 hour until fully chilled. Transfer to a serving plate.
- Whip the cream. Slice the bananas. Grate or shave the dark chocolate.
- Assemble: layer bananas over the chilled caramel, spread whipped cream on top, and finish with grated chocolate. Serve immediately.
Notes
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 24g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg