If you're in the market for a simple, delicious dessert, this no-bake banoffee pie is for you. Rich toffee, sliced bananas and cinnamon whipped cream top a buttery biscuit base made richer and creamier with the crunch of pecans.
Ingredients
For the crust
100g unsalted butter
200g wholemeal spelt digestives (recipe in my cookbook) or normal digestives
75g pecan halves
For the filling
70g unsalted butter
60g light brown muscovado sugar
250g dulce de leche (recipe in my cookbook) or use a good quality jar
pinch sea salt
3 large ripe bananas
juice of half a lemon
300ml double cream
1 tsp vanilla extract
½ tsp ground cinnamon
75g pecan halves
Instructions
In a small saucepan, melt the butter and allow to cool completely. Blitz the biscuits to fine crumbs in a food processor then pulse in the pecans - you want to keep a little texture from the nut. Stir in the cooled melted butter then press into the base and sides of a 23cm round, loose bottomed tart tin. Refrigerate while you make the toffee.
In the same small saucepan (no need to wash up) melt together the butter and sugar until smooth and combined. Stir in the dulce de leche, bring to the boil then remove from the heat and allow to cool at room temperature for 10 minutes. Pour over your biscuit base and refrigerate for one hour.
To finish, slice the bananas into coins on a slight angle and toss with the lemon juice. Use to cover the caramel layer. Lightly whip the cream, fold in the vanilla and cinnamon then spoon or pipe over the banana slices. Top with the pecan slices and serve.
Will keep in an airtight container in the fridge for a couple of days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/04/11/banoffee-pie/