Prep
30 minsBake
4 hours (preferably overnight)Serves
8Difficulty
Easy About
The tastiest pie to never go near an oven! We all know the ingredients - biscuits, banana, cream and caramel. Yet it still knocks our socks off every single time - even when it’s quick and easy like this one!
Biscuit Base
Melt your butter in the microwave.
Blitz the biscuits into crumbs in a food processor, or by bashing them with a rolling pin. Mix through your melted butter.
Press the buttery biscuit crumbs into your tin. I press my crumbs up the side a bit to give my slices more shape later and to help get it out of the tin. But totally optional. Put in the fridge to firm up while you get on with the rest.
Filling
First, mix the butter and sugar in a small pan and then slowly dissolve over a low heat for 6-8 minutes, stirring occasionally.
Continue to cook on low heat for a further 5 minutes, then very slowly add the cream and cook for another 1-2 minutes until the mixture has slightly reduced (thickened).
You can then remove the pan from the heat and allow the mixture to cool at room temperature.
Chop your bananas. I like to slice my bananas length ways, so that when you cut the pie later you get a good cross section, but you can just slice them into coins, about 1cm pieces.
Remove your tin from the fridge and pour your caramel over the base. Arrange your banana on top of the caramel and put them back in the fridge. If you've cut the bananas length ways, then lie the banana cut down down. Sprinkle over your salt if you're using.
Cheesecake Layer
Beat the cream cheese until smooth. Add double cream, vanilla and icing sugar and whip until thick.
Spread the cheesecake layer carefully over your bananas, so as not to disturb the other fillings.
Topping
Whip your remaining double cream and icing sugar until it forms soft peaks. Dollop this over your cheesecake layer.
TOP TIP
Grate chocolate over the top and put in the fridge for four hours for the cheesecake layer to set.
Ingredients – 2 items
1
For Base
Digestive biscuits
Unsalted butter
For Filling
Lyle’s Golden Syrup
Unsalted butter
Tate & Lyle Fairtrade Light Brown Sugar
Double cream
Bananas
Preferably soft
Flaked sea salt
Optional for salted caramel tast
For Cheesecake Layer
Cream cheese
room temperature
Double cream
Icing sugar
Vanilla extract
Topping (Optional)
Double cream
Icing sugar
chocolate, grated
optional
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Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
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Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
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