We got invited to my mum’s for dinner on Sunday so I decided to make a dessert as our contribution. I have a serious weakness for banoffee pie, but we don’t buy it much as hubby normally complains about it (he likes bananas and toffee but not that fake banoffee taste you often get in shop bought pies).
We also made this entirely lactose-free by using a Hobnob base (check yoru biscuits are lactose free!), Lactofree cream, butter and homemade caramel made with Lactofree milk!
The base and caramel can be made in advance, and I just took the cream and bananas with me and added those just before serving. It was so delicious. All 6 of us at dinner agreed it was one of the best desserts we had ever had and my mum even phoned me today just to say how amazing it was and if I could make it for every occasion!
125g butter (I used Lactofree)
275g hobnobs (or other biscuits like digestives)
3 small or 2 large bananas
250ml double cream (I used Lactofree)
One 397g carton Carnation caramel (or homemade lactofree carmamel – I used this recipe but halved everything and cooked for slightly less time, so made using 500ml milk)
1. Crush the biscuits to crumbs using a food processor or by putting them in a sealed plastic bag and bashing with a rolling pin.
2. Melt the butter in the microwave (took around 30 seconds for me).
3. Mix the biscuit crumbs into the butter.
4. Press the mix into a tart tin (loose bottomed is best if you want it to come out looking pretty!), go up the sides and across the bottom. Mine was approx 20cm in diameter.
5. Chill in the fridge for at least 10 mins.
6. Spoon your caramel over the biscuit base.
7. Chop your bananas and scatter over the caramel
8. Whip up your cream and when it is thickened to whipped cream consistency (about 2 mins with my electric whisk) spoon over the top over the bananas – don’t worry about smoothing it too much.
9. Sprinkle with something of your choice – cocoa / coffee powder or grated chocolate / a crumbled Flake work lovely (I used a crushed lactose free chocolate biscuit ).