- March 2018
- Serves 10-12
- Hands-on time 50 min, oven time 21-28 min, plus chilling
Debbie Major’s banoffee pie recipe respects the original 1970s recipe, made with sweetened pastry rather than a biscuit-crumb base. And of course, it’s filled with caramel, banana and whipped cream…
- 30.9g (19.1g saturated)
- 52.9g (40.8g sugars)
Make the toffee filling up to 3 days in advance and keep in a sealed jar or tub in the fridge. Don’t put into the tart case or it will go soggy. Instead, bake the case 1-2 days ahead and store in a tin or wrapped in foil, then assemble.
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