Ingredients for Banoffee
- 397g can sweetened condensed milk
- 3-4 ripe bananas
- 200g digestive biscuits
- 300ml heavy cream
- 100g unsalted butter
- 2 tablespoons powdered sugar (optional)
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How to Make Banoffee
- Crush 200g digestive biscuits in a freezer bag using a rolling pin until you have fine crumbs.
- Melt 100g unsalted butter in a saucepan over low heat.
- Pour the melted butter into the biscuit crumbs and mix thoroughly until well combined.
- Press the mixture firmly into the base of a 23cm springform tin.
- Refrigerate for at least 30 minutes to set.
- Place a 397g can of sweetened condensed milk in a saucepan and cover with enough boiling water to submerge the can completely. Simmer gently for 2-2.5 hours, ensuring the can remains submerged.
- Remove the can carefully and let it cool completely.
- Open the can and carefully spread the caramel evenly over the chilled biscuit base.
- Refrigerate for 15 minutes.
- Slice 3-4 ripe bananas and arrange them neatly over the caramel layer.
- Whip 300ml heavy cream until stiff peaks form, then gently fold in 2 tablespoons of powdered sugar (optional).
- Spread the whipped cream evenly over the bananas.
- Cover and refrigerate for at least 2 hours before serving. Can be prepared a day in advance.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
178g
Fat
77g
Carbs
17g
