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Banoffee pies
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Impressively easy banoffee pie with buttery biscuit base, toffee caramel layer, and a dollop of cream. Ready in just 15 minutes.
Ingredients:
1 x 250g pkt granita biscuits (Arnott's brand)
125g butter, melted
2bananas
1 x 300ml ctn double cream
395g can sweetened condensed milk
70g (1/3 cup, firmly packed) brown sugar
50g butter
Instructions:
In a food processor, finely crush the biscuits. Add butter and combine well. Divide the mixture among six round 8cm fluted tart tins with removable bases. Press firmly with a metal spoon over the base and side of each tin. Chill in the fridge until needed.
In a medium saucepan over low heat, combine sweetened condensed milk, sugar, and butter. Stir constantly with a wooden spoon for 10-12 minutes until the caramel thickens (avoid boiling).
Distribute the hot caramel evenly over the biscuit bases, cover with plastic wrap, and refrigerate for 1 hour to chill.
Peel and thinly slice bananas, then place them over the caramel filling. Finish by topping the pies with a dollop of cream and serve right away.