Recipes
Recipes

Chocolate banoffee pie

A lovely chocolate cookie crust holds this wickedly indulgent dessert

A lovely chocolate cookie crust holds this wickedly indulgent dessert

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(14 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 12

Cooking Time

Price: 35p per serving

Nutritional Information

Each 125g serving contains

Energy
1808kj
432kcal
22%
Fat
28.8g
High
41%
Saturates
17.2g
High
86%
Sugars
31.4g
High
35%
Salt
0.20g
Low
3%
of your reference intake.
Typical energy values per 100g:
1446kj/346kcal

Ingredients

250g Oreo cookies

175g unsalted butter

150g caster sugar

300ml double cream

4 bananas, sliced

25g dark chocolate, grated or shaved

Method

1
Grease a 24cm loose based baking tin and line the base with baking paper. Crush the biscuits in a processor to make crumbs or put them in a freezer bag and crush with a rolling pin. Melt 75g butter and mix with the crumbs. Put into the tin, covering the sides and base evenly and pressing firmly with the back of a spoon. Chill for at least 30 minutes.
2
Heat the sugar with 100ml cold water, stirring gently, until the sugar has completely dissolved. Stop stirring and simmer until the mixture is a caramel colour. You can shake the pan gently as it caramelises but don't stir or it will crystalise.
3
Immediately remove from the heat and add 100g butter, a small pinch of salt and 115ml of the double cream. Stir until evenly mixed, then return to a very gentle heat and constantly stir until the mixture is smooth.
4
Pour three-quarters of the caramel over the base. Cool.
5
Peel and slice the bananas and put on top of the caramel.
6
Whip the rest of the cream until it just starts to thicken and hold its shape. Fold in the rest of the caramel to create a rippled effect.
7
Spread the cream over the bananas and decorate with chocolate shavings.