- 1 frozen sheet sweet pastry (blind baked in a flan dish)
- 1 small tin ready-made caramel
- 1 large ripe banana
- 2 and a half cups thickened cream
- 2 tablespoons caster sugar
- chocolate sprinkles or other chocolate bits
Preheat oven to 180C.
Blind bake pastry in a flan dish in the oven for 15 minutes until golden brown. Remove and allow to cool.
Spread tin of caramel over the bottom of the casing evenly and chill for an hour.
Slice up banana and place over the caramel neatly in a circular pattern.
Whip together the cream and sugar until you have stiff peaks and spread high over the bananas.
Sprinkle with chocolate sprinkles. Serve immediately.
- If you have the time, I would recommend making your own caramel using a tin of sweetened condensed milk. Remove label from the tin and open it. Place it in a medium, heavy-based saucepan and fill with water, being careful not to fill it so high it can come over the top of the tin. Simmer gently for 3-4 hours until your caramel is golden and lovely. Be sure to watch carefully when the water boils down as you will need to replace it. Allow this to cool completely before using.
- Blind bake by placing baking paper over the pastry base and placing dry rice, dried beans or pie weights over the surface of the paper. This prevents the pastry base from rising through air bubbles which would may leave it uneven.
- Wondering what Banoffee means?! Banana and toffee, of course. Delish!
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand