Banoffee Pie

Method

This isn’t your standard Banoffee pie—it’s had a nutty upgrade! With a crunchy biscuit base, smooth caramel, roasted bananas and a fluffy peanut cream topping, this pie is pure joy in every slice. Finished with dark chocolate for extra indulgence.

How to Make Banoffee Pie:

1. Whizz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin.
2. Melt the butter and combine with the biscuits.
3. Tip the buttery crumbs into a 22cm tin. Use the back of a spoon to press the crumbs into the tin and up the sides until the whole case is lined. Chill for at least 10 mins.
4. Warm the caramel so that it is pourable, and pour over the biscuit base, allow to set for at least 30 minutes.
5. Heat oven to 200C/180C fan/gas 8. Halve the bananas lengthways and tip into a shallow roasting tray or baking dish. Sprinkle with the brown sugar and bake in the oven for 15-20 mins until caramelised. Leave to cool slightly, then thoroughly mash and spread evenly over the tart base, allow to set for 3 hours.
6. To make the peanut cream, beat the peanut paste with the icing sugar and the cream until it holds its shape. Top the tart with pillows of the whipped cream. Drizzle with dark chocolate and serve.

Enjoyed this recipe? Why not put your own twist on this recipe by swapping the caramel for Lotus biscoff spread