I've made banoffee pie like a million times. It used to be my go to dessert that I would take to parties or bring and shares. It's one of those desserts that is easy to whip up and is always a crowd pleaser. After I got married I ditched the dessert as Hubby doesn't like caramel. Traditionally banoffee pie has a plain biscuit layer, topped with a rich caramel, followed by a layer of bananas, whipped cream and chocolate shavings. As you can tell it's a very rich, definitely not a healthy dessert.
Everybody seems to make their banoffe pie differently. Some mix the bananas into the cream instead of layering it, some top it with crunchie bars, while others prefer to have it completely deconstructed! I wanted to add something to the pie that would cut through the sweetness, so I chose spice. Using gingernut biscuits for the base instead of plain and a cinnamon/nutmeg combo to top the cream seemed to really do the trick. The combination of spice, banana, caramel and cream is a match made in heaven. In every bite you get the crunch and spice of the biscuit along with the softness of the whipped cream with those subtle notes of banana spotted through the rich caramel. Once you try this, you will never make your banoffee pie the traditional way again!
1 Pack Gingernut biscuits
100g Butter, melted
1 tin Nestle Condensed Caramel
1 tsp ground nutmeg
1tsp ground cinnamon
Process the gingernut biscuits in a food processor. They are very hard biscuits so if you don't have a very powerful food processor you will need to do it by hand with a rolling pin or even mortar and pestle.
Add your melted butter to your biscuit crumbs. Combine until you have what looks like wet sand.
Press this wet sand mixture into a pie tin/tray. Make sure it's as compact as possible. If the crumbs are too big and too lose the pie will crumble when you serve it.
Place the pie dish in fridge for 30 minutes so the crust can firm up.
In the meantime, prepare your caramel. Empty the tin of caramel and beat it until smooth.
In a seperate bowl beat your cream until you have soft peaks. Keep in fridge until ready to use.
Remove pie dish from fridge and cover the base with the caramel. Return to fridge for another 15-20 minutes so the caramel can firm up.
Once 15 minutes are up, slice your bananas and place on top of the caramel.
Finally top the banana layer with your cream and sprinkle the nutmeg and cinnamon on top.
You will need to keep the pie in the fridge until you are ready to serve it. If it's a warm day the caramel will melt quite quickly, so you want to keep it in the fridge if you're not eating it.