Banoffee is a classic dessert made up from a combination of toffee, banana, cream, and sometimes chocolate. It’s one of those flavour sensations that never goes out of fashion – or if it does, we don’t want to know about it!
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It can be made in many forms, but these gorgeous mini pies are so simple to make, and easy to eat and serve, making them perfect for a treat any day, or a dessert, or they’d be great to pass around at a party or any function where you’ve been asked to bring a plate.
- 250g Butternut Snap biscuits
- 300ml double cream
- 1 small banana, peeled, thinly sliced
- 395g can sweetened condensed milk
- 70g (1/3 cup, firmly packed) brown sugar
- 50g butter
- Grated chocolate or chocolate powder, to sprinkle
- Preheat oven to 180C. Place biscuits over holes of a mini quiche tray, and place in oven for 5 minutes. Remove, and use a spoon to push the softened biscuits into the rounds of the tray.
- To make the caramel, combine the sweetened condensed milk, brown sugar, and butter in a small saucepan over a low heat, constantly stirring with a wooden spoon for 15 minutes or until mixture thickens. Take care not to boil.
- Fill biscuit cases with caramel and chill in fridge for 30 minutes. Top with banana, cream, and sprinkle with grated chocolate.