Boutique Bake Recipe: Mini Banoffee Pies

The lovely Catherine from Boutique Bake has been sharing her delicious baking recipes with us (you can check out more Boutique Bake recipes here) and even though today is Halloween, today we are just going to satisfy our sweet tooth!

Banoffee is one of my favourite desserts; it’s old school and such a great crowd pleaser! There is no baking involved, so it’s really easy to whip together the night before a dinner party. I have added in a layer of chopped hazelnuts to the biscuit base of these pies, which really adds to the flavour. My version is made in little mini ramekin dishes, to make individual banoffee pies, but the recipe can be made in a regular cake tin if you prefer!

Ingredients

Biscuit Base:

• 100g butter
• 150g digestive biscuits
• 50g chopped hazelnuts

Toffee Layer:

• 80g butter
• 100g dark brown soft sugar
• 397g can condensed Milk

Topping:

• 2 bananas
• 300ml cream
• 100g dark chocolate (to grate on top)

You will also need 6 mini ramekin dishes or else a 23cm (9inch) loose-bottomed round cake tin, and a piping bag with a star-shaped nozzle, to pipe on the cream.

Method:

• To make the base, melt your butter and leave to one side
• Place the digestive biscuits in a sealed sandwich bag and crush with a rolling pin, until they are nice and fine
• Place some cling film in each ramekin dish, so it covers the base and sides completely, if using a cake tin line the base with greaseproof paper and grease the sides well
• Mix the biscuit crumbs and the butter together in a bowl, until well combined
• Pour the biscuit mixture into the ramekins and press down really well with the back of a spoon

• Next, scatter over the hazelnuts and press down
• To make the caramel layer, melt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved
• Add the condensed milk and bring to a boil for about 10 minutes, stirring all the time for a thick golden mixture

Boutique Bake Top Tip: Be really careful to keep stirring, as caramel burns really easily! Also don’t be tempted to taste, as the mixture is extremely hot!

• Spread the caramel over the biscuit and hazelnut base, cool and then chill for about 1 hour, until firm

• Next, place a layer of chopped bananas over the firm caramel
• Whip your cream, place the whipped cream in a piping bag and pipe a swirl on to each dish

• If you don’t have a piping bag you can just spoon the cream on top of the banana layer
• Finally, grate some chocolate on to each banoffee pie!

• Serve chilled and hope you enjoy!

If you’d like to read more from Boutique Bake, why not check out the website www.boutiquebake.ie? And if you are a social media fan, you can like on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.