My Banoffee Pie. It’s become legendary in these parts. It’s not often I make this as it is such an extravagent dessert but once it is made it goes quickly. In fact at some parties people have been known to queue up in advance to ensure they get a slice!
So finally I am sharing my secret recipe. It is so, so simple as long as you do the right preparation.
Gluten free Banoffee Pie
2014-08-08 01:05:16
Serves 10
A true treat, delicious but not low fat!
Prep Time
2 hr
Nutrition Facts
Serving Size
81g
Servings
10
Amount Per Serving
Calories 210
Calories from Fat 148
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg
17%
Sodium 40mg
2%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 9g
Protein 1g
Vitamin A
11%
Vitamin C
5%
Calcium
3%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 x tin of condensed milk (397g)
- 1/2 packet of digestive biscuits (gluten free if needed)
- 100g butter
- 50g honey
- 250ml double cream
- 3 bananas
Instructions
- Place the tin of condensed milk in a sauce pan and fill the pan with enough water to come 3/4 of the way up the sides of the tin. Bring the water to the boil.
- Reduce to a simmer and leave to simmer for 1.5 hours, keep checking and topping up the water so it doesn't get too low.
- Meanwhile crush the biscuits and melt the butter and honey. Mix together and then press into the base of a cake tin or dish. Put in the fridge until the topping is ready.
- When the condensed milk has been simmering in the tin for 1.5 hours, leave to cool then carefully open the tin.
- Spread the cooled condensed milk over the biscuit crumb base.
- Now whip the cream and spread that on top.
- Finally top with sliced bananas.
- Chill and serve.
https://www.dietitianuk.co.uk/
Yum, this looks naughty and very nice! Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂