Sometimes you just want to use some bananas that are looking like they’ve seen better days, sometimes you just wake up really fancying a banoffee pie, regardless of whether you have bananas or not. Or if guests are coming for dinner (they may not like bananas after all)… Today was a banoffee pie mood day, but not a day with lots of time to spend in the kitchen waiting for things to cool down after being baked. Today my afternoon was calling for a no baking banoffee pie ready in 15 minutes. Today is a good day.
4 bananas, sliced
200g ginger snaps
4 tbsp honey
300ml double cream
2oog toffee/caramel sauce
1. Crush the ginger snaps until they resemble wet sand (I use a ziploc bag and the bottom of a glass to crush them)
2. Melt the butter and add it to the crushed biscuits, together with 2 tbsp honey, and mix well. Spoon the crumbs into the dish and press with the back of the spoon.
3. Add the sliced bananas and the toffee/caramel sauce.
4. Whip the cream until soft peaks are form when the whisk is removed. Add the remaining honey and fold in. Spread the whipped cream evenly over the top of the banoffee layer. Refrigerate for an hour before serving.