Easy Banoffee Pie Recipe | Good Housekeeping UK
- 5 years ago
Get ready for sighs of appreciation when you serve this sensational tart. If you prefer, top with lightly whipped, sweetened cream rather than meringue.
Full recipe: http://bit.ly/2G5vYWQ
Directions
To make the base, mix together the crushed bourbon biscuits and melted unsalted butter until well combined. Press mixture into the base and 2.5cm (1in) up the sides of a 20.5cm (8in) round springform cake tin. Chill until needed.
Next make the filling. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water). Take bowl off the heat and set aside.
Next put the butter, brown sugar and condensed milk into a medium pan and heat, stirring constantly (or else the mixture might catch), until the sugar dissolves. Bring just up to the boil, stirring constantly, then take off the heat and mix in the melted chocolate. Add salt to taste (we used about 1/8tsp) or leave out if you prefer.
Scrape the filling into the biscuit base and chill until firm, about 11/2hr.
To finish, preheat oven to its hottest setting - about 240°C (220°C fan) mark (see GH Tip). Peel and Slice the bananas and lay over the filling. In a large bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. While beating, gradually add all the sugar until the mixture is thick and glossy. Spread or thinly pipe over the bananas.
Bake for 3min or until the meringue is tinged golden. Allow to cool or serve just warm.
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Full recipe: http://bit.ly/2G5vYWQ
Directions
To make the base, mix together the crushed bourbon biscuits and melted unsalted butter until well combined. Press mixture into the base and 2.5cm (1in) up the sides of a 20.5cm (8in) round springform cake tin. Chill until needed.
Next make the filling. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water). Take bowl off the heat and set aside.
Next put the butter, brown sugar and condensed milk into a medium pan and heat, stirring constantly (or else the mixture might catch), until the sugar dissolves. Bring just up to the boil, stirring constantly, then take off the heat and mix in the melted chocolate. Add salt to taste (we used about 1/8tsp) or leave out if you prefer.
Scrape the filling into the biscuit base and chill until firm, about 11/2hr.
To finish, preheat oven to its hottest setting - about 240°C (220°C fan) mark (see GH Tip). Peel and Slice the bananas and lay over the filling. In a large bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. While beating, gradually add all the sugar until the mixture is thick and glossy. Spread or thinly pipe over the bananas.
Bake for 3min or until the meringue is tinged golden. Allow to cool or serve just warm.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi