How heavenly is caramel from a Carnation tin? I treasure this stuff. A buttery biscuit base, Carnation caramel, chopped bananas and whipped cream makes an absolutely gorgeous, classic dessert – banoffee pie. I have added toasted almonds for a little crunch and bitterness.
It takes 5 minutes to prepare the banoffee pie base, 10 minutes to top with the caramel, bananas, whipped cream and almonds, 15 minutes to chill and possibly only seconds to eat.
Cheat’s banoffee pie (serves 6-8 people)
150g digestive biscuits, crushed
75g melted butter
397g tin instant caramel (I used Carnation’s)
2 ripe bananas, chopped in to rounds
250ml whipping cream, whipped until thick
A handful of toasted flaked almonds (to toast them yourself simply heat on a dry frying pan for approx 1 minute until golden, shaking regularly to avoid burning)
Mix the biscuits and butter together and press in to the base of a 20cm cake tin. Spread over the caramel, put on the chopped bananas, spoon on the whipped whipping cream and top with the flaked almonds. Chill for 15 minutes in the fridge. Eat.