One of my all-time favourite desserts is banoffee pie, it’s also my favourite Häagen Dazs flavour. So, it seemed only fitting for banoffee pie to be the second dessert recipe that I share. This is my sister’s recipe – she adds a layer of chocolate ganache to the biscuit base and it is heavenly.
200g Tennis biscuits
125g melted butter
160g Cadbury’s Top Deck chocolate (2 slabs)
360g Treat caramel (or you can make your own)
- Place the biscuits into a plastic ziplock packet and smash them with a rolling pin until they have formed a fine dust. The finer the better. Add this to a bowl.
- Melt the butter in the microwave and then add it to the crushed biscuits.
- Mix the biscuits and butter together. Once fully mixed, add this to the pie dish that you would like to serve the dessert in. With your fingers, press on the mixture to create the base of the pie – don’t forget to create edges for the pie! Then, cover the dish in cling wrap and place the base in the fridge for 30 mins.
- While the base is in the fridge make the chocolate ganache. Most recipes use dark chocolate but I though Top Deck would work better with this particular dessert. Break up the chocolate slabs into individual pieces and add this to a glass bowl. Bring 150ml of cream to a boil and then add this to the pieces of chocolate. Mix until the chocolate is fully melted. Add the ganache to the base and put back into the fridge for about 2 hours in order for the ganache to set.
- Once the ganache has set, add the caramel, then the chopped bananas and then whip up the rest of the cream to add as the final topping. Remember to only add the bananas and cream just before serving – you want the bananas to be and taste as fresh as possible.