Banoffee pie is incredibly rich and delicious. It is definitely a treat, and a wonderfully indulgent dessert. Try making individual servings in ramekins, muffin cases or small glasses to keep the portion size manageable. They look great as individual servings too!
Base:
- 150g butter
- 1 packet of gingernuts
Melt the butter and crush the gingernuts in a food processor. Combine and press into a springform cake tin (lined) if you are making just one, or into individual dishes. Chill.
Filling:
- 125g butter
- 1 can of condensed milk
- 2 tbsp golden syrup
Melt these three ingredients together and simmer very gently for 5 minutes, stirring frequently (this is very prone to burning, don’t leave it unattended!). Pour over the base/s and chill.
To assemble:
- 300ml whipped cream
- Sliced bananas
- Chocolate, shaved to garnish
Once the filling has chilled, placed sliced banana on top, then cover with whipped cream (this will prevent the banana browning), and sprinkle with chocolate. Yum!
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