Banoffee Pie

If you’re a major Great British Bake Off fan like me then you are experiencing a wide range of positive emotions – excitement, joy and generally extra smiliness! I really do love it, it makes me so happy to watch it! Roll on 8pm! With the bake off back tonight I thought it apt to share my latest recipe with you today.

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This bake has been inspired by the Monki Banana socks that I posted about at the weekend. I went through a phase of making Banoffee and bringing one to every family gathering and bar-b-que! It’s really easy to make and can be prepared in advance too. To put a bit of a twist on it this time I have used double cream and mascarpone for the topping and also added in some oat biscuits with the traditional digestives for the base.
David and I brought one half each into work and it was very well received! So much so that I ended up making another at the end of the week again.

Banoffee Pie

100g melted unsalted butter
160g digestive biscuits
100g of an oat based bisuit such as Hobnobs (set aside one extra biscuit to crumble around the edge of the pie at the end)
300ml double cream
1 tablespoon icing sugar
250g mascarpone
4/5 ripe bananas
1 x 400g tin of Carnation Caramel

You will need a 23cm springform tin.

Melt the butter and leave cool while you crush the biscuits in a freezer bag or with a pestle and mortar until they are broken up to a fine crumb. Add the butter to the biscuits and mix well. Spread the buttery biscuit crumbs across the base of  the springform tin. Pop in the fridge to set for an hour.

Whip the double cream until it is at soft peak stage, sieve in the icing sugar and whip for a few more moments until the cream has stiff peaks.
Put the mascarpone in a separate bowl and whip it for a few moments to loosen it up. Fold the cream into the mascarpone.
Get your buttery biscuit base out of the fridge and spread the caramel mix across the surface. Thinly slice the bananas and layer over the caramel layer. Next spread the cream mix on top.
I added in a few blobs initially, evened them out and then put in the rest in and evened it out with a spatula. Crush an oaty biscuit and sprinkle around the edge of the pie, pop back into the fridge and leave to set for a few hours.

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You can play around with the recipe and make it your own, maybe swap digestive biscuits for chocolate digestives or add some sea salt to the caramel to create a salted caramel layer. It’s great to make for a gathering as you can make it to day before and let it set overnight. Don’t forget to share some pictures and tag them with #bakemystyle so that I can find them!

Have baking!

M x

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