Banoffee Pie
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 2 | Banana | |
| 300 g | Butter | |
| 300 ml | Whipped cream | |
| 400 g | Digestive biscuits | |
| 100 g | Brown sugar | |
| 10 g | Dark chocolate | |
| 397 g | Condensed milk |
- Mix the crushed biscuits with 2/3 of the butter (melted) until well combined, and press firmly into a 23cm removable base flan tin using the back of a spoon. If you have time, chill for 30 minutes.
- Put the rest of the butter and sugar into a small, non-stick saucepan, over a low heat. Stir continuously while they melt. When the sugar has dissolved to liquid, add the condensed milk. Now, turn the heat to medium and continue stirring, letting the caramel bubble rapidly for about 1 minute. It should be thick and golden.
- Spoon the caramel into the biscuit base and smooth over. Chill for a minimum of 1 hour. Slice the bananas and add them to a bowl with a little lemon juice so they don't brown, and chill while you wait for the caramel to set.
- Top the pie with the banana slices, then add the whipped cream (mixed with vanilla if you are using).
Fat:
49.1g
Saturates:
29.9g
Sugars:
52.3g
Protein:
8.3g
Carbs:
81.2g
Fiber:
4.2g
65.3%
Calories
82%
Carbs
9.8%
Protein
122.8%
Fat
16.8%
Fiber