Hairy Biker’s banoffee pie recipe is ‘fantastic’ with 1 extra ingredient

Banoffee pie is the ultimate dessert for banana lovers. The soft fruit is layered between cream, crushed biscuits, and condensed milk to form a textured sweet treat.

Recipes for banoffee pie are easy to come by, with the likes of , Nigella Lawson, and other cooking icons sharing their take on this .

But those seeking the “best-ever” results should look no further than the . Sharing the dish on Saturday Kitchen, the cooking duo said: “With its fantastic combination of banana and toffee, banoffee pie is hard to beat.”

The pair mentioned that their has two key differences from the average : a chocolate biscuit base and the fact it is made on the hob rather than boiling the condensed milk in the can for hours.

And most importantly, the Hairy Bikers call upon a simple ingredient to keep the bananas looking their best – lemon juice.

Hairy Biker’s Banoffee Pie recipe

For the base and sides

• 75g/2½oz butter
• 300g/10½oz chocolate oaty biscuits

For the filling

• 115g/4oz butter
• 115g/4oz soft dark brown sugar
• 397g/14oz can sweetened condensed milk

For the topping

• 450ml/16fl oz double cream
• Five ripe but firm bananas
• One tsp fresh lemon juice
• 25g/1oz coarsely grated plain chocolate or chocolate curls

Method

First, melt the butter in a small saucepan, break the biscuits into chunky pieces and put them in a food processor. Blitz the biscuits into crumbs, then combine them with the melted butter.

If you don’t have a food processor, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip the biscuits into a bowl and stir in the melted butter.

Tip the buttery crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin and press firmly into the base and sides. Ensure they are evenly distributed, especially where the base meets the sides. Cover with cling film or a tea towel and chill in the fridge for 30 minutes or until set.

Meanwhile, make the filling. First, melt the butter in a medium saucepan, then stir in the sugar. Cook them over low heat, stirring constantly, until the butter and sugar are smooth and no oil floats to the surface.

Add the condensed milk and bring everything to a gentle simmer, stirring constantly. Cook for three minutes, stirring, until the mixture turns a deep, creamy caramel brown.

When the toffee filling is ready, pour it gently onto the biscuit base and quickly smooth the surface. Leave to chill for one hour or up to eight hours if you have time.

Just before serving, lightly whip the cream in a bowl until it stands in soft peaks – any thicker and will look over-whipped when mixed with the bananas.

Peel and diagonally slice four bananas, scattering half over the toffee layer. Fold the rest lightly into the cream and spoon it gently on top.

Peel and slice the remaining banana and put it in a bowl. The Hairy Bikers said: “Pour the lemon juice over and gently toss – this will stop the banana turning brown.”

Finally, decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls.