© Photography by Joff Lee
This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream.
Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours
Cooking time: 5 minutes
| Ingredients |
Method |
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Base:
100g (3½oz) butter
250g (9oz) digestive biscuits, crushed
Caramel:
175g (6oz) butter
85g (3oz) caster sugar
85g (3oz) dark brown soft sugar
397g can Carnation Condensed Milk
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting
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In a large saucepan, melt 100g (3½oz) of the butter and stir in the crushed biscuits. Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.
To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.
Slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining bananas and dust liberally with cocoa powder.
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Nutrition Information
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A really decadent dessert, perfect for a special occasion. This pie will easily serve 12 – 14 for a less indulgent portion.
Nutritional values based on 8 serves.
| Typical values |
Per Serving |
Per 100g |
| Energy |
855Kcal |
395Kcal |
| Protein |
7.3g |
3.4g |
Carbohydrate
of which sugars |
79.9g
61.6g |
36.9g
28.5g |
Fat
of which saturates |
58.0g
35.3g |
26.8g
16.3g |
| Fibre |
1.2g |
0.6g |
| Sodium |
456mg |
211mg |
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