Sticky Banoffee Pies
Ingredients
- 4 bananas peeled and sliced
- 1 lemon juice of
- 5 oz digestive biscuits
- 3 oz unsalted butter melted, plus extra for greasing
- 1 tsp ground ginger optional
- 1 lb jar Merchant Gourmet BanoffeeToffee Dulce de Leche toffee sauce
- 9 1/3 floz carton double cream lightly whipped
- plain chocolate shavings to serve
Instructions
- Toss the bananas in the lemon juice and set aside. Put the biscuits in a food processor and whiz to a crumb. Add the melted butter and ginger and process for 1 minute to combine.
- Butter six 10 cm (4 in) metal rings or tartlet tins and line with greaseproof paper. Press the biscuit mixture into each ring.
- Divide the toffee sauce equally among the rings and top with the bananas. Pipe or spoon on the cream, sprinkle with chocolate shavings and chill. Remove from the rings or tins and serve.
Calories: 860 kcal
Carbohydrates: 88 g
Protein: 5 g
Fat: 56g
Saturated Fat: 34 g
Trans Fat: 1 g
Cholesterol: 172 mg
Sodium: 235 mg
Potassium: 419 mg
Fiber: 3 g
Sugar: 65 g
Vitamin A: 1956 IU
Vitamin C: 17 mg
Calcium: 74 mg
Iron: 1 mg