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
Better version
Hobnob base, hand-whipped cream and a hint of dark chocolate.
Per serving£0.90
Total cost£7.20
Time25 min
Ingredients for 8
- For the base
- 250 g oat hobnob biscuits , crushed
- 110 g butter , melted
- For the filling
- 395 g tinned caramel
- 1 pinch sea salt
- 4 bananas , sliced
- To finish
- 300 ml double cream , well chilled
- 30 g dark chocolate , grated
Method
- Combine the crushed hobnobs with the melted butter and press into a 23cm tin, then chill for 20 minutes.
- Beat a pinch of sea salt through the tinned caramel and spread over the base.
- Layer the sliced bananas over the caramel.
- Whip the double cream to soft peaks and spoon generously over the top.
- Finish with grated dark chocolate and chill until ready to serve.
Equipment
- 23cm loose-bottomed tin
- mixing bowl
- balloon whisk
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.
