- 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)
For the pastry
- 175g plain flour, plus extra to dust
- 50g icing sugar
- 90g chilled butter, diced
- 1 medium free-range egg yolk
For the toffee filling
- 115g butter
- 115g light muscovado sugar
- 397g tin Carnation Caramel
- ½ tsp sea salt (optional)
For the topping
- 300ml double cream
- 1 tsp instant coffee powder (not granules)
- 2 tsp caster sugar
- 4 large or 5 medium ripe bananas
- 30g dark chocolate, chopped
You’ll also need…
- 23cm loose-bottomed flan tin, at least 3cm deep, lightly greased
- Put a baking sheet on the middle shelf of the oven and heat the oven to 200°C/180°C fan/gas 6.
- For the pastry, sift the flour, icing sugar and a pinch of salt into a food processor. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. (Alternatively, sift the flour and icing sugar into a large bowl and rub in the butter using your fingertips.) In a small bowl, beat the egg yolk briefly with 2 tbsp cold water. Tip the crumb mixture into a large bowl, add the egg yolk mixture and bring together into a ball. Turn out onto a lightly floured surface and knead briefly until smooth. Shape into a disc, wrap in cling film and chill for 15 minutes.
- Once chilled, remove the pastry from the fridge, roll out to a circle 30cm wide and about 3mm thick, then use to line the prepared tin. Chill for another 15 minutes.
- Line the pastry case with foil and a layer of baking beans or uncooked rice and bake for 15-20 minutes until the edge is biscuit-coloured. Carefully remove the foil and beans/rice and bake for 6-8 minutes more or until crisp and golden. Set aside to cool.
- While the pastry case cools, make the toffee filling. Put the butter and sugar in a medium pan over a medium heat. Whisk continuously as the butter melts and the sugar dissolves until it comes together ina smooth toffee sauce with no trace of melted butter. Stir in the caramel, then bring to the boil and simmer for 3 minutes. Remove from the heat and stir in the sea salt, if using. Pour the filling into the case and chill for at least 1 hour before topping.
- For the topping, whip together the cream, coffee powder and caster sugar until just forming soft peaks. Thickly slice the bananas and scatter them evenly over the toffee sauce. Spoon over the cream topping, taking it right to the edges and swirling it attractively as you go. Chill for 1 hour.
- To serve, carefully remove the pie from the tin to a serving plate. Melt the chocolate in bursts in a microwave (or in a small bowl set over a pan of barely simmering water – don’t let the bowl touch the water), then drizzle it over the pie. Serve cut into wedges.
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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