Caramel-drizzled banoffee bake
A banoffee pie is one of the first things I learnt to make, and it’s since become a quick staple in our home, because it’s ideal for taking to parties, or if people are coming over. Over the years, I’ve tried lots of variations on the classic recipe, but this is one of my favourites. It has all the delicious elements you’d expect; crumbly biscuit base, creaminess from the cheesecake-style filling, ripe bananas, a dollop of sweet cream, plus a drizzle of caramel on top. All the joys of banoffee, just a bit different.
SERVES 9 or 16 PREP 35 mins plus cooling and overnight chilling COOK 1 hr EASY V ❄
For the base
175g unsalted butter, melted,
plus extra for the tin 250g plain digestive biscuits,
crushed to a fine powder ½ tsp ground cinnamon
For the banana ripple
2 tbsp icing sugar
1 tbsp cocoa
½ tsp cinnamon
3 medium bananas, chopped For the creamy filling
750g full-fat soft cheese 200g mascarpone
175g light brown soft sugar
2 tsp vanilla bean extract
3 eggs
2 ½ tbsp plain flour
100g caramel
To serve
300ml double cream
2 tbsp caster sugar
2 tbsp caramel cocoa, for dusting large handful baked banana chips
(optional) 1 Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling. 2 Heat the oven to 120C/100C fan/ gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
3 To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
4 Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
5 Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
6 When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.
PER SERVING (16) 554 kcals • fat 41g • saturates 25g • carbs 39g • sugars 29g • fibre 1g • protein 6g • salt 0.6g