Banoffee Pie

 

Banoffee Pie

This recipe is actually my brother’s, which he adapted from an online recipe. It requires no baking, which also means that the base is easy to make gluten-free (see italicised notes in the ingredients for GF options).

Base:

• 100g butter, cubed
• 200g malt biscuits (or 200g of gluten-free biscuits)
• 1 block Kit Kat chocolate (or a 200g block of caramel chocolate)

Filling:

• 175g butter
• 2 x 390g cans of condensed milk
• ¼ C golden syrup

• Two large bananas
• Your choice of topping

 

Method:

• To prepare the base, pulse the ingredients in a food processor until the mix resembles crumbs. Press into the base of a 23cm flan pan. Chill while the filling is being prepared.
• To prepare the filling, combine the butter, condensed milk and golden syrup in a saucepan. Stir constantly over medium heat until the mixture is boiling. Stir over low heat for five minutes or until it thickens and reaches a golden caramel colour. Allow to cool slightly, then pour into the crumble base and chill for two hours.
• Before serving, arrange sliced bananas on top, and your choice of topping.

Topping options:

• I like to use whipped cream with a bit of vanilla essence and brown sugar. I finish by sprinkling flaked almonds on top.
• My brother likes melting milk and white chocolate separately and drizzling them over the bananas (it creates a really cool marble effect).
• The original recipe this one is adapted from called for 300ml cream, ½ teaspoon instant coffee and 2 teaspoons icing sugar, whipped together and laid on top of the bananas.

 

Alternative: Instead of making one large pie, you could make a set of mini-banoffees, like these:

Mini-Banoffee 2

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