Rum banoffee pie with caramelised bananas
- Prepare
- 30 mins to 1 hour
- Cook
- less than 10 mins
- Serve
- 6–8
- Dietary
- Vegetarian
A simple dessert recipe that is sure to impress, and with an extra boozy rum kick. For this recipe, you will need a chefs’ blow torch.
Ingredients
For the base
- 100g/3½oz smooth speculoos spread, such as Biscoff
- biscuits: 300²µ/10½´Ç³ú speculoos biscuits
For the banana purée
- butter: 60²µ/2¼´Ç³ú unsalted butter
- bananas: 4 overripe bananas, peeled and sliced
- vanilla pod: 1 vanilla pod, seeds removed
- caster sugar: 60²µ/2¼´Ç³ú caster sugar
- rum: 50ml/2fl oz dark rum
For the caramelised bananas
- bananas: 2 bananas, peeled and sliced
- caster sugar: 20g/1oz caster sugar
For the cream
- double cream: 300²µ/10½´Ç³ú double cream
- icing sugar: 20g/1oz icing sugar
- crème fraîche: 300²µ/10½´Ç³ú crème fraîche
To serve
- chocolate: chocolate curls or shavings
- cocoa powder: cocoa powder
Method
To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside.
To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour.
To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside.
To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside.
To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve.
