Banoffee Pie

Wed, 23 May 2018

Ingredients

Base

80g butter - melted

Wholesome Digestive biscuits

Makes 12

100g wholemeal flour ( or 50g plain white & 50g wholemeal flour )

100g oats

100g butter ( cut into small cubes)

75 mls good quality maple syrup

Caramel

200g dates

4-5 tbsp boiling water

1 vanilla pod

Pinch sea salt

Topping

2/3 bananas

100mls  light cream

Or

50mls cream and 50g greek style Madagascar vanilla yogurt

Cocoa  / Cacoa

 

Method

Digestive Biscuits

1.      Using a food processor blitz up the oats and flour  until it forms a fine powder.  With the food processor still running drop in the little cubes of butter until it forms like a breadcrumb mix.

2.      Slowly drizzle in the maple syrup until it forms a soft dough.

3.      Scoop the dough out onto cling film, wrap and chill for an hour.

4.      Preheat the oven to 180ºC, line 2 tins with greaseproof paper.

5.      Roll out the soft dough carefully with a little flour on a rolling pin.

6.      Cut out circle shapes ( use whatever is handy ) and then bake for 15mins. Allow to cool.

Caramel

1.      Again using the food processor, pop in the dates, vanilla seeds and 3 tbsp hot water. Blitz. Scrape down the sides, blitz again and repeat until it forms a smooth paste. Add a pinch of sea salt. Using a sterile spoon and jar spoon the mixture in and keep in the fridge for about 2 weeks.

Assembly

1.      When cooled pop the biscuits in a freezer bag and bash with the rolling pin.

2.      Melt the butter and add the biscuit crumb.

3.      Press into the bottom of the glasses or the the jar.

4.      Spoon over the caramel

5.      Then thinly slice banana and add the layers

6.      Whip the cream to a thick consistency. Spoon on top of the banoffee or for a super healthy version  - combine 50% whipped cream with 50% full fat vanilla greek yogurt .

7.      Sprinkle a little cocoa on top .

8.      Serve and enjoy