Little Banoffee Pies
- 50 mins
- Serves 6
Ingredients
Base:
- 225g (8oz) digestive biscuits
- 85g (3oz) butter, melted
Filling:
- 397g can Carnation Caramel
- 3 small bananas
- 150ml carton whipping cream, softly whipped
- cocoa powder to finish
You will also need:
- 6 individual 9 cm (3½in) loose-bottomed flan tins
- Alternatively use a deep 18 cm (7in) spring-form cake tin, greased
Method
- Crush the biscuits in a blender or in a double-lined bag with a rolling pin. Combine the crushed biscuits with the melted butter.
- To make the pie bases use the back of a teaspoon to press the mixture into the base and sides of the tins. Chill for about 20 minutes.
- Divide the Carnation Caramel between the bases.
- Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
- Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.
Tips
Turn this recipe into a sundae idea – layer the crushed biscuits (without the melted butter) and other ingredients into sundae glasses and chill until ready to serve.
A typical serving contains
-
Calories
- 610
- 30%
-
Sugars
- 50.7g
- 56%
-
Fats
- 33.5g
- 48%
-
Saturates
- 19.7g
- 98%
-
Salt
- 0.8g
- 13%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.