I have always thought it’ll be very difficult to make this pie. It’s because it looks so pretty! Nothing more wrong. It’s not only easy, but also quick to make. Perfect idea when you have friends or family coming round and you’re not prepared for a visit.
for the base
100g melted butter
250g crushed digestive biscuits
for the caramel
100g brown sugar
400g condensed milk, unsweetened
for the top
4 small bananas
300ml whipping cream
HOW TO MAKE?
1. Add crushed digestive biscuits into a bowl. Add melted butter and mix it together. Spoon the mixture into the cake tin, forming a pie shell. Let it chill for about 10 minutes in the fridge.
2. In the small saucepan, melt the butter and sugar, until the sugar melts. Make sure to stir it constantly otherwise the sugar will stick to the bottom of the saucepan and it will burn. When all melted, add the condensed milk and bring to a rapid boil for about a minute, stirring the mixture all the time. You should get a thick golden caramel. Don’t cook it for too long because the caramel will be too thick and it will be hard when chilled. Spread the caramel over the cake base and let it chill for about an hour.
3. When the caramel is chilled and solid, slice the bananas and place then on the caramel. You should get a layer of sliced bananas on the pie. Now, time to whip the cream. You can add some sugar if you want but remember that the cake is very sweet already. When your cream is whipped, spoon it over the base of your cake. Decorate with grated chocolate. You can put your pie back in the fridge for about 15 minutes before serving, so the cream on top will be chilled as well. Done!
Wersja polska przepisu, specjalnie dla polskich Czytelników!
CIASTO BANANOWE Z KARMELEM