I had some friends come and visit me at my parents and decided to cook them up a little treat. I say cook… But really this is a bit of a cheat cake as there’s no cooking involved! So if you want something fast and easy to prepare, this is the one for you! The mix of banana and caramel is absolute divine, add that with the biscuit base and top with cream… and you’re on to a winner!
So my lovely, little Italian friend, Daniella, brought over a delicious lasagne for our main, which we had with garlic bread and salad. She likes to add a boiled egg which may sound odd, but it works really well. I should have taken a picture really. Although, it’s her speciality so I’m sure there will be another occasion. Then it was my turn for dessert, and as I’m still recovering, I didn’t want anything too strenuous, so I opted for the banoffee pie. Sorry the pictures aren’t great this time, I was in too much of a rush to eat it! Here is the recipe…
225g digestive biscuits
120g unsalted butter, melted
397g tin Nestle Carnation caramel (obviously you can make this yourself, but I chose not to this time)
300ml pot of double cream
3 ripe bananas, sliced
1 flake for decoration, crumbled
First, we need to crumble the biscuits so that they resemble fine crumbs. If you have a blender (lucky you!) then you just need to give these a whizz in there. If, like me, you don’t… Then I find the best method is a plastic food bag, and a rolling pin. It’s good for stress relief! You just need to keep hitting these until they’re all crushed.
Next, add your melted butter to the biscuit mix in a bowl and combine. Again, if you have a blender then you can do this in there.
You will need a loose-bottomed tin that is approx 20cm wide. Add in your biscuit mix and press it firmly in to the bottom of the tin. Refrigerate for around half an hour until the biscuit mix is set.
Add your caramel on top of the biscuit and spread it around. You don’t need to go right to the edges as this will just stick to the tin.
Arrange your sliced bananas evenly on top of the caramel.
Whip your cream until it forms soft peaks. When this is done, spread it on top of the bananas. You can pipe it on if you like, but you don’t need to as the flake will cover this anyway.
Crumble your flake over the top of the pie and remove from the tin when you’re ready to serve.