Banoffee-pie-dessert-recipe

Banoffee mountain

Keep the cream simple or add a hint of coffee – it works beautifully with the caramel and bananas

By , 04 October 2016
Banoffee mountain
  • Ready in: 40 mins
  • Serves: 16
  • Price: 30p per serving
Nutritional Info
Each 81g serving contains
  • Cals 284
    14%
  • Fat 19.4
    28%
  • Sat Fat 12.2
    61%
  • Sugar 20.3
    23%
  • Salt 0.16
    3%
of your reference intake.
Typical energy values per 100g: 1464kJ/350kcal.
Ingredients
  • 1 x 175g pack Chosen by you Coconut Cookies
  • 50g Asda Digestive Biscuits
  • 5g butter, plus extra for greasing
  • 1 level tsp instant coffee (optional)
  • 1 x 397g can Carnation Cook 
With Caramel
  • 3 medium bananas (ripe but firm)
  • 1tsp lemon juice
  • 300ml double cream
Method
  • Grease the base of a 20cm flan tin or shallow round cake tin and line with baking paper. Set aside one coconut cookie and put the rest, plus the digestives, in a processor and blitz into crumbs. (Or put in a freezer bag and bash with a rolling pin.)

  • Melt the butter in a pan over a low heat. Remove from the heat, add the crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case-type base. Chill for at least 20 mins.

  • If using coffee, dissolve in 1tsp boiling water. Let it cool.

  • Spread the caramel over the bottom of your biscuit base. Peel and slice the bananas, then mix gently 
with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel in an even layer.

  • Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on the bananas, covering them completely.

  • Crumble the reserved coconut cookie and sprinkle over the top.