Banoffee Pie

10 Ingredients

Number of servings

200grams Marie biscuits
1 cup walnuts, 1/4 cup , toasted, chopped
150grams Woolworths unsalted butter, 125g melted, 125g chopped
1/2 cup brown sugar, firmly packed
295grams can sweetened condensed milk
300milliliter tub thickened cream
1/2 cup sour cream
1teaspoons ground cinnamon
2 large bananas, sliced
1/4 cup caramel fudge, to drizzle

Description

Packaged biscuits and butter make the crust of this powerhouse dessert – topped with walnuts, banana and caramel fudge – a breeze.

Method

Step 1 of 4

Grease a 25cm (3cm deep) round loose-based fluted tart pan with removable base. Place biscuits and walnuts in the bowl of a food processor. Process until finely chopped. Add melted butter. Process until combined. Spoon biscuit mixture into prepared pan and using the back of a metal spoon, press biscuit mixture into base and up side of pan to compact. Chill until required.

Step 2 of 4

Meanwhile, melt 100g of the extra chopped butter in a large non-stick frying pan over medium-low heat. Add sugar. Cook, stirring, for 3 minutes or until sugar dissolves. Stir in milk. Cook, stirring, for 10 minutes or until mixture thickens.

Step 3 of 4

Pour caramel over prepared biscuit base in pan. Smooth surface. Chill for 2 hours or until set. Clean the pan. Add remaining butter to clean pan over medium heat. Add banana and cook for 1-2 minutes each side or until golden. Transfer to a plate. Set aside for 5 minutes to cool.

Step 4 of 4

Using an electric mixer, beat cream, sour cream and cinnamon in a large bowl until soft peaks form. Remove tart from pan. Top with cream. Decorate with banana. Drizzle with caramel sauce. Serve sprinkled with extra chopped walnuts and extra cinnamon.