Summary

Chocolate Banoffee Pie might be just the dessert you are searching for. For $2.14 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 858 calories, 11g of protein, and 50g of fat each. A mixture of crackers, butter, thickened cream, and a handful of other ingredients are all it takes to make this recipe so delicious. 69 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 4 hours. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. Try Chocolate Banoffee Puddings, Chocolate Banoffee Puddings, and Chocolate Banoffee Puddings for similar recipes.

Instructions

1. Preheat oven to 180 degrees C
2. Process chocolate digestives and salted crackers in a food processor till crumbs
3. Mix the cookie/cracker crumbs with the browned butter and stir till combined and sticky (this is SO delicious, try not to eat it all!)
4. Get a 20cm diameter tart tin with a loose base and press the crumbly cookie mixture into it, filling out the shape. Make sure to press down the back of a spoon, and use damp hands to aid the process of putting it up the sides.
5. Chill for 20 minutes and then put to bake for 8-10 minutes. (Place it on top of a tray with baking paper since butter will leak a little)
6. Remove from the oven and let sit to room temperature.
7. Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.
8. Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.
9. Add in the vanilla essence.
10. Let cool for 1/2 hour to 45 minutes, or till not hot to touch.
11. Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,
12. Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.
13. Pour a generous helping of the sauce on top, making sure to cover the bananas.
14. Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.
15. Place into the fridge to chill for 2-3 hours.
16. Meanwhile make the whipped cream by whipping the thickened cream with the vanilla essence and icing mixture till it holds its peak.
17. Meanwhile make the dark chocolate shards: Melt the chocolate in 20 second bursts in the microwave and pour onto a piece of baking paper. Spread using a flat spatula, leaving a thin coating of chocolate. Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.
18. Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.

Ingredients

• 1 ripe bananas, or 3 medium ones
• 2 butter
• 3 chocolate digestives/plain chocolate cookies
• 4 salted crackers
• 5 thickened cream
• 6 dark brown sugar (richer)
• 7 Dark Chocolate
• 8 icing mixture/sugar
• 9 sweetened condensed milk
• 10 vanilla essence

Directions

• 1 Preheat oven to 180 degrees CProcess chocolate digestives and salted crackers in a food processor till crumbs
• 3 Place it on top of a tray with baking paper since butter will leak a little)
• 4 Remove from the oven and let sit to room temperature.Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.
• 5 Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.
• 6 Add in the vanilla essence.
• 7 Let cool for 1/2 hour to 45 minutes, or till not hot to touch.Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,
• 8 Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.
• 9 Pour a generous helping of the sauce on top, making sure to cover the bananas.Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.
• 11 Spread using a flat spatula, leaving a thin coating of chocolate.
• 12 Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.