Quick and Easy Banoffee Pie

I left the blog for a week. I’m so sorry. Work has been crazy lately and I’ve also kind of been thinking I would rather bring you all one good post a week than 3 maybe not so good ones. Quality is better than quantity and all that.
I’m so pleased we are getting some sunshine at the moment. Last Saturday we threw a BBQ and for a brief moment it looked doomed. It poured with rain and then hail and then the sun came out and gave us the most glorious BBQ weather. Nick and our friend Ben created the most magnificent BBQ’d salmon filled with dill and lemon slices and we filled tortillas with flaky salmon, ripe avocado, tomatoes and sour cream. I miss that salmon.
Because no gathering is complete without a dessert I made this banoffee pie. I love banoffee, this is not the first time bananas and dulche de leche have combined to make something magical on this blog. This pie is super easy as well and tastes amazing! I was inspired by the awesome Donal Skehan and sprinkled a crushed crunchie bar over the top of pie. It’s a bit of genius really because you have the crunchy biscuit base, gooey caramel, sweet bananas, softly whipped cream and then crunchy…crunchie  on top. It’s really good drizzled with melted chocolate as well.
I just want to say a massive thank you to everyone for your congratulations and happy birthdays last week as well, it was so nice to read every comment and made me feel very lucky.
Quick and Easy Banoffee Pie
(inspired by Donal Skehan)
1x 23-26 inch tart tin
300g oaty biscuits (like hobnobs)
70g unsalted butter, melted
1x tin of dulche de leche
2 large bananas
300ml double cream
1 crunchie bar
100g chocolate chips, melted (optional)
  1. Whizz the biscuits in a food processor until they reach a fine crumb stage. Transfer to a bowl and stir in the melted butter until evenly distributed.
  2. Press into your tart tin, make sure to press up the sides as well. Chill in the fridge for 20 minutes.
  3. Spoon out the dulche de leche into a bowl and mix until smooth to loosen it up.
  4. Spread over the biscuit base. Slice the bananas and spread the slices over the top of the caramel.
  5. Softly whip the double cream and spread over the top of the bananas.
  6. Crumble the crunchie bar over the top and drizzle the melted chocolate (if using).
  7. You could leave it to chill or just dive in with a spoon!