Banoffee Pie
This banana caramel biscuit tart is a delightful no-bake dessert that combines creamy, fruity, and caramel flavors in every bite.
Equipment
- Pie Pan
Ingredients
- 15-20 Plain biscuits
- 2 tablespoon Butter
- 1 Banana sliced
- 2 teaspoon sugar
- 1 teaspoon Vanilla extract
For Caramel Sauce:
- ½ cup brown Sugar
- 4 tablespoon butter
- ¼ cup milk cream
For garnish:
- 1 cup heavy cream
- 2 tbsp icing sugar
- Cocoa powder for dusting
Instructions
- Using a food processor or a rolling pin crush the biscuits to make a fine powder.
- Mix the powder with melted butter. Press the crumbs into a tart tin. Place in the fridge for half an hour to set.
- Add brown sugar and butter in a pan and swirl the pan till sugar melts and turns brown. Add milk cream and cook for 2-3 minutes more till it becomes thick.
- Onto the biscuit base drizzle the caramel sauce and spread evenly on top. Now add the sliced banana on top of the caramel layer.
- Whip the cream with icing sugar and add vanilla until soft peak. Pipe the whipped cream over the top.
- Sprinkle cocoa powder or chocolate sauce and Keep in the fridge till ready to serve.
Notes
- Use ripe but firm bananas to prevent them from becoming mushy.
- Allow the caramel sauce to cool slightly before pouring it over the bananas to avoid softening the biscuit base.
- Do not overwhip the cream; stop at soft peaks for a light and smooth texture.
- You can prepare the biscuit base a day ahead and keep it refrigerated until assembly.
- For a richer flavor, substitute plain biscuits with digestive or Marie biscuits.
- If the caramel thickens too much after cooling, warm it gently and stir to loosen.
- This dessert is best served well chilled for clean layers and better flavor.
- Avoid freezing, as bananas may turn watery after thawing.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!