Banoffee Pie, Serves 8
A twist on the classic banoffee pie. A crisp base topped with a smooth yet rich date caramel and fresh bananas. Finished with a drizzle of maple syrup and dollop of your favourite yoghurt, if desired. It's the perfect sweet to finish the night off.If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Base
- 3 ½ Tbsp coconut oil ^
- 1 pack banoffee pie base mix
- 1 pack pumpkin seeds
- 1 Tbsp maple syrup
Caramel
- 250 g date caramel
To Serve
- 1 banana sliced 1cm
- 1 Tbsp maple syrup
Pantry Staples ^
Instructions
- Preheat oven to 190 degrees (or 170 degrees fan bake) and line a cake tin with baking paper, about 18cm.
- Place coconut oil in a heatproof bowl and heat in the microwave for 30 seconds at a time, until melted. Add the Banoffee Pie Base Mix, pumpkin seeds and first measure of maple syrup to bowl and mix together.
- Press mixture into the bottom of prepared cake tin, bringing it up the sides slightly. Bake for 12-15 minutes, until golden.
- Take the base out of oven and fill with Date Caramel. Bake in the oven for a further 12-15 minutes, until it is golden and bubbling. Allow to cool completely.
- Slice banana into 1cm pieces and assemble on top of caramel. Drizzle with second maple syrup measure.
