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Banoffee pie

Lindsey Bareham

A super-quick version of this wonderfully indulgent pudding invented by the Hungry Monk at Jevington in Sussex.

Banoffi pie
Banoffi pie

Preparation time

10 minutes

Serves

6

Ingredients

  • 20cm/8in all-butter short crust pastry case
  • 450g/1lb jar dulce de leche (try Merchant Gourmet)
  • 3 under-ripe bananas
  • 300ml/10oz whipping cream
  • 1 tsp instant coffee

Method

Banoffee pie is the perfect quick dessert to whip up for a last-minute dinner party or family get together.

Remove the pastry case from its tin and place on a large plate. Spoon the dulce de leche into the pastry case – you may not need it all.

Peel the bananas, slice thickly lengthways and nudge up closely over the caramel to entirely cover. 

Whip the cream with most of the coffee until firm but floppy. 

Spoon then smooth it over the bananas. Dust with the remaining coffee and chill until required.

Lindsey Bareham's website is: www.lindseybareham.com

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Lindsey Bareham

Lindsey Bareham is an established food writer. She is the author of Dinner Tonight, Just One Pot, Dinner in a Dash and more.