Homemade Delicious Banoffee Pie! (Recipe with Photos)

The other day I made a scrumptious homemade banoffee pie, and thought it would be great to share the recipe with everyone! I love making this dessert as it really is so simple and easy to make! It also lasts a couple of days after making it which is a bonus because I usually make so much that it still needs eating a few days later. But this also means the recipe is great to make for parties/BBQs etc. However, if you don't wish to make one so big it is really easy to just half the ingredients being used to make a smaller version. Also the pie doesn't cost too much to make, as I sometimes find that it costs so much to make your own desserts as opposed to buying them, but this isn't the case with the banoffee pie recipe; the recipe doesn't have too many ingredients. 

Ingredients;

For the biscuit base:

400g digestive biscuits

200g butter (unsalted)

For the middle:

6 bananas (I like lots of bananas! It's up to you whether you want to add more or less)

397g tin of Carnation Caramel

For the topping:

300ml double cream (or whipping cream)

A few chunks of dark chocolate (grated)

Start making the buttery biscuit base by crushing the digestive biscuits into smaller crumbs. I find it best to put the biscuits into a plastic bag then use a rolling pin to crush the biscuits (great for stress relief too...), turning them into small biscuit crumbs. If the bag splits (which it often does when being bashed with a rolling pin) then place the biscuits into a mixing bowl and continue to crush the biscuits into small crumbs. 

Measure out the butter and melt it, I tend to do this by just putting it into a microwavable bowl and putting it in the microwave, I find this easier then using the hob. Then stir the melted butter with the biscuit crumbs in a large mixing bowl. Keep mixing until the butter is evenly distributed and the biscuits are all buttery and moist. 

Pour the buttery biscuit base into a large flat dish. Even out the biscuit base using a flat wooden spoon to cover the whole of the dish base. Flatten down the biscuit base by pressing down using the flat side of the wooden spoon. Chill the biscuit base in the fridge for 10-15 minutes. 

Whilst the biscuit base is chilling prepare the caramel filling and the chopped bananas. Chop the bananas into small chunks. As I stated in the ingredients; I like lots of bananas in my banoffee pie, but it is up to you how many bananas you choose to use. Just ensure there is enough bananas to cover the caramel layer.

Take the chilled biscuit base out of the fridge and pour/spoon out the caramel filling from the tin. Spread the caramel all over the biscuit base, making sure the caramel is evenly distributed. 

Place the banana chunks all over the caramel, again trying to evenly distribute them.

Then pour your double cream into a large mixing bowl and using an electric whisk (if you are fortunate enough to own one, but a normal whisk will do; they just take longer) begin to whisk the cream until it resembles whipped cream. 

Then spoon out the whipped cream on top of the layer of banana. It is up to you how you decorate the top of the pie but I always go for a simple topping just evenly spreading out the cream. 

Then once all the cream is on, begin to grate the dark chocolate on top of the cream, forming a thin layer of sprinkled chocolate.

Chill until ready to serve (or devour...).