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Chocolate Banoffee Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My children decided that two of their little toys were having birthdays. This is the recipe we went for, as one of the critters is apparently a banana fan!

My children decided that two of their little toys were having birthdays. This is the recipe we went for, as one of the critters is apparently a banana fan!

Ingredients

Serves: 10-12

Metric Cups
  • 400 grams chocolate biscuits
  • 200 grams butter (barely melted)
  • 2 tins top 'n' fill (dulce de leche)
  • 3 large bananas (firm but ripe)
  • 600 millilitres cream (lightly whipped)
  • dark chocolate (for grating over)
  • 14⅛ ounces chocolate biscuits
  • 7 ounces butter (barely melted)
  • 2 tins top 'n' fill (dulce de leche)
  • 3 large bananas (firm but ripe)
  • 21 fluid ounce cream (lightly whipped)
  • bittersweet chocolate (for grating over)

Method

Chocolate Banoffee Pie is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pop the biscuits into a food processor and whizz about. When they are quite broken up, add the butter and zip about again once more.
  • Tip the buttery biscuit crumbs into the pie dish and, using a silicon spatula spread it evenly over the base and up the sides of the dish. I like to bring the biscuit just a little above the ridge of the dish. Put the dish in the fridge to chill for about 10 minutes.
  • Splodge both of the tins of caramel goo (the Top 'n' Fill) and spread over the biscuit base.
  • Cut the bananas into thinnish slices, and place evenly and slightly overlapping over the caramel. I find it easy to start from the outside and work my way into the centre.
  • Dollop the cream onto the bananas so that it completely swathes the bananas, but don't go over the biscuit edges.
  • Grate over a little chocolate. I used a coarse grade microplane which gave some little ribbons.
  • Pop the biscuits into a food processor and whizz about. When they are quite broken up, add the butter and zip about again once more.
  • Tip the buttery biscuit crumbs into the pie dish and, using a silicon spatula spread it evenly over the base and up the sides of the dish. I like to bring the biscuit just a little above the ridge of the dish. Put the dish in the fridge to chill for about 10 minutes.
  • Splodge both of the tins of caramel goo (the Top 'n' Fill) and spread over the biscuit base.
  • Cut the bananas into thinnish slices, and place evenly and slightly overlapping over the caramel. I find it easy to start from the outside and work my way into the centre.
  • Dollop the cream onto the bananas so that it completely swathes the bananas, but don't go over the biscuit edges.
  • Grate over a little chocolate. I used a coarse grade microplane which gave some little ribbons.
  • Additional Information

    I think it is traditional to have a more basic biscuit base, and it would indeed work as well with any plain biscuit if preferred.

    I think it is traditional to have a more basic biscuit base, and it would indeed work as well with any plain biscuit if preferred.

    Tell us what you think