One of the easiest desserts to whip up — and devour — in a flash. 

Recipe and photo: Extract from Miss Polly’s Kitchen

Banoffee Pie is one of my favourite desserts, on par with about ten others, haha! In my eyes, the double layer of bananas is a very welcome addition. If you aren’t eating this straight away, you need to keep it in the fridge until serving.

Serves: 10

INGREDIENTS

400 g (14 oz) chocolate digestive biscuits
150 g (5½ oz) unsalted butter – melted
4 large bananas
395 g (14 oz) can ready-to-use caramel
300 ml (10½ fl oz) cream
Dark chocolate – grated or flaked

METHOD

Using a food processor, blitz the biscuits into a crumb. Pour in the melted butter and whizz until very well combined. Pour the crumb into a 25 cm (10 in) quiche tin with a removable base and press down firmly so it is evenly spread across the base and sides of the tin.

Put in the freezer to chill for half an hour (it needs to be nice and firm). Slice 2 of the bananas into 5 mm (¼ in) rounds. Arrange over the base, overlapping, until the base is covered. Spread the caramel evenly over the top of the bananas.

Slice the remaining 2 bananas into rounds and add a second layer on top of the caramel. Whip the cream and spread it over the bananas.

Garnish with lots of grated or flaked chocolate. Carefully remove the sides of the tin and serve immediately while it’s cold!

---

Images and text from Miss Polly’s Kitchen by Polly Markus, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin NZ, RRP $45.00.