- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 612
- Fat Content: 41.3g
- Saturated Fat Content: 24.8g
- Carbohydrate Content: 54.1g
- Sugar Content: 39.2g
- Fiber Content: 1g
- Protein Content: 5.7g
- Sodium Content: 0.8g
Mini banoffee pies
Ingredients
- digestive-biscuit - 225g digestive biscuit
- butter - 120g butter, melted
- caramel - 1 x 397g tin Nestle Carnation caramel
- double-cream - 1 x 300ml pot double cream
- banana - 3 ripe bananas, finely sliced
- banana - banana chips (optional)
- chocolate - chocolate shavings
Instructions
- Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
- Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly - you can use a teaspoon for this - and refrigerate for at least half an hour.
- Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
- Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
- Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
Easy entertaining recipe for 8 people, takes only 20 mins; recipe has digestive biscuit, butter, caramel, double cream, banana, banana and chocolate.
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