Ingredients.
250g Digestive Biscuits
100g Butter
400g Dulce de leche (caramel)
2 Bananas
300ml Whipping Cream
2 tbsp Grated Plain Chocolate
250g Digestive Biscuits
100g Butter
400g Dulce de leche (caramel)
2 Bananas
300ml Whipping Cream
2 tbsp Grated Plain Chocolate
Regarded by many as an American invention Banoffee Pie was actually invented at the Hungry Monk restaraunt in East Sussex in 1972. The recipe below is a little simpler than the orignal in that it uses pre-made caramel. The original method involved boiling cans of condenses milk for three hours! If you fancy the longer method you can find the recipe on the Hungry Monk web site.
Melt the butter gently in a small pan or microwave. Peel and slice the bananas. Whip the cream to soft peaks. Place the biscuits into a strong food bag and crush with a rolling pin. Alternatively put in a food process and pulse until finely crumbed.
Transfer crumbs to a mixing bowel and stir in the melted butter. Place the crumb mixture into a lightley greased 20cm loose-bottomed cake tin and press down with your fingers around the edges and along the sides. Place in the fridge to chill for about 30 minutes.
Spoon the dulce de leche over the biscuit crumb base. Cover the caramel with a layer of sliced bananas. Spoon the whipped cream on top of the layer of bananas and grate over the chocolate.
Serve immediately or chill for around 30 minutes more in the fridge.