When Rob and I went out for dinner a few weeks ago, we had the usual 'what dessert to have' debate. Part of me wants to experiment, but part of me knows that I love Crème brûlée and cheesecake. After much debate, we decided to share a banoffee pie... Not my favourite dessert in the world but ok, it'll do. Anyway, it was delicious and I've wanted to make one ever since. As I was leaving Rob home alone for the weekend, I decided to whip him one up to keep him company in my absence. It was really really easy and I think it looks really impressive too!
I made it with a Hobnob base rather than the usual digestive base, purely because I like Hobnobs more than digestive biscuits. I don't know whether they're called Hobnobs the world over, but they're just oaty biscuits for any international readers!
Also – I didn't make my own caramel. If you want to, go ahead, but I wouldn't waste your time.
It's pretty big and probably has around 8 good servings. I made it in a 24cm loose bottom cake tin. Find the recipe below, and enjoy!
You will need:
- 2 packets of Hobnobs (or any oaty biscuits, you can even use digestives if you're boring)
- 80g melted butter/margarine
- 397g tin caramel (I used Nestle Carnation)
- 3 large bananas
- 284ml pot of whipping cream
- 1tbsp icing sugar
Preheat the oven to gas mark 5/fan 170c.
The best part of this recipe is bashing up the biscuits. Just put them in a food bag, squeeze out the air, tie a knot and smash them up with a rolling pin. You could also use a food processor if you have no stress to let out...
Mix the biscuit crumbs with the melted butter and press it into a greased loose bottom cake tin in an even layer. Build up the edges around 5cm high. Pop the base in the oven for around 15 minutes or until the base has set. You might have to remove it half way through and press the base down with a spoon as it rises up.
Leave the base to cool and then pour the caramel over the base. Cut your bananas into thin slices and layer them over the caramel. Put it in the fridge until the caramel is set.
Whip up your cream with a tbsp of icing sugar and spoon it on top of the caramel and the bananas. Pop it back in the fridge until you're ready to serve it up.
If you like this recipe, then you'll probably also like my Lemon Crunch recipe that I posted ages ago!