Chocolate, bananas, dulce de leche, biscuit, cream – there’s nothing to go wrong here…

Serves 8

For the base

75g/3oz unsalted butter

200g/7oz graham crackers or similar biscuits, crushed in a food processor

1 tbsp cacao powder or the chocolate caramel filling

85g/3oz Kahkow 70% dark chocolate, chopped

400g/14oz dulce de leche

100g/4oz unsalted butter

100g/4oz brown sugar

1 tbsp golden syrup

Pinch sea salt 

For the topping

2 ripe bananas, sliced

250ml/9 oz heavy cream

100g/31/2oz Kahkow milk chocolate, grated

Chocolate banoffee pie Preparations

Using baking paper line the bottom of a round, 23cm/9inch loose- bottomed pie tin and butter the sides (or use 6 individual tins). Melt the butter then add to a bowl with the crushed biscuits, melted chocolate, cacao powder and mix. Tip into the prepared tin and press down with the back of a spoon. Place in the fridge for 20 minutes until firm.

Place the chocolate into a heatproof bowl over a pan of gently simmering water until the chocolate has melted. Set aside to cool slightly.

Warm the dulce de leche, butter and sugar in a pan over a low heat. When the sugar has dissolved, remove from the heat and combine with the chocolate and syrup. Take the set biscuit base out of the fridge and pour the chocolate caramel mixture on top. Transfer back into the fridge and leave to cool for at least 1 hour to set.

When ready to serve, slice the bananas and layer them over the set chocolate caramel. In a bowl, whip the cream until it forms soft peaks. Spoon the cream over the bananas and sprinkle with grated chocolate.

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