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
Ultimate version
Homemade salted toffee from condensed milk on a buttery crumb, with vanilla Chantilly.
Per serving£1.48
Total cost£11.80
Time3 hr
Ingredients for 8
- For the toffee
- 395 g tinned condensed milk , boiled into toffee
- ½ tsp flaky sea salt
- For the base
- 200 g digestive biscuits , crushed
- 50 g ginger nut biscuits , crushed
- 120 g unsalted butter , melted
- For the filling
- 4 ripe bananas , sliced
- For the Chantilly
- 350 ml double cream , well chilled
- 1 vanilla pod , seeds scraped
- To finish
- 50 g dark chocolate (70%) , shaved into curls
Method
- Submerge the unopened tin of condensed milk fully in a pan of water and simmer for 2.5 hours, topping up the water, then cool completely before opening to reveal thick toffee.
- Beat the flaky sea salt into the cooled toffee.
- Mix the crushed digestives and ginger nuts with the melted butter, press into a 23cm tin and chill for 30 minutes.
- Spread the salted toffee over the base and layer over the sliced bananas.
- Whip the cream with the scraped vanilla seeds to soft Chantilly peaks and pile on top.
- Finish with dark chocolate curls and chill for 30 minutes before serving.
Equipment
- 23cm loose-bottomed tin
- deep saucepan
- 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.
