Desserts
British
BritishBanoffee Pie
A no-bake icon of banana, toffee and cream on a biscuit base, built three ways. Basic uses a ready-made caramel, while Ultimate makes a salted dulce de toffee from scratch on a homemade crumb.
Vegetarian
Nut-free
Budget version
Bought caramel, value digestives and aerosol cream.
Per serving£0.56
Total cost£4.50
Time20 min
Ingredients for 8
- 250 g digestive biscuits , crushed
- 100 g butter , melted
- 395 g tinned caramel
- 3 bananas , sliced
- 250 ml aerosol whipped cream
- 1 tbsp cocoa powder , to dust
Method
- Mix the crushed digestives with the melted butter and press firmly into a 23cm tin to form the base.
- Chill the base in the fridge for 15 minutes to firm up.
- Spread the tinned caramel evenly over the base.
- Arrange the sliced bananas on top, then cover with the whipped cream.
- Dust with cocoa powder and serve chilled.
Equipment
- 23cm loose-bottomed tin
- mixing bowl
The three ways, side by side
Budget
Bought caramel, value digestives and aerosol cream.
Better
Hobnob base, hand-whipped cream and a hint of dark chocolate.
Ultimate
Homemade salted toffee from condensed milk on a buttery crumb, with vanilla Chantilly.
