Who can resist a banoffee pie Certainly not us, which is why we have baked it into a big enough slice so that everyone can indulge.
- Preheat oven to 200C/180C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
- Place flour, icing sugar and butter in a food processor. Process until fine crumbs form. With motor running, add egg and water. Process until pastry comes together. Turn out into prepared pan. Using floured hands, press pastry over base of prepared pan. Bake for 18 minutes or until golden. Place pan on a wire rack to cool.
- Meanwhile, make Caramel filling: Place condensed milk, butter and golden syrup in a small saucepan over medium heat. Stir for 2 to 3 minutes or until smooth. Pour over base in pan. Bake for 15 minutes or until golden. Cool for 15 minutes, then refrigerate for 1 hour or until cold.
- Arrange banana, in a single layer, over caramel. Top with cream, spreading to cover. Sprinkle with chocolate. Refrigerate for 1 hour. Cut into 24 pieces. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set