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Chocolate Banoffee Pie

 
One serving costs about $2.15

$2.15 per serving

69 people like this recipe

69 likes

This recipe is ready in 240 minutes

Ready in 4 hours

8 dessert
spoonacular Score:1%

Spoonacular Score: 1%

 

The recipe Chocolate Banoffee Pie can be made in approximately 4 hours. This recipe makes 8 servings with 860 calories, 11g of protein, and 50g of fat each. For $2.15 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 69 foodies and cooks. It works well as a rather inexpensive dessert. If you have vanillan essence, butter, icing mixture/sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Similar recipes include Chocolate-Biscoff Banoffee Pie, Chocolate coconut banoffee pie, and Banoffee Pie.

Banoffee Pie works really well with Port, Vin Santo, and Late Harvest Riesling. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The NV Hunt Country Vineyards Ruby Port Estate Bottled with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Hunt Country Vineyards Ruby Port Estate Bottled

A personal favorite of our director of wine production Jonathan Hunt. Put your feet up after work or after dinner, sip our Ruby Port, and relax. This wine features rich berry notes and a long, smooth finish. Our smooth and hearty Ruby Port begins with a blend of Corot Noir and Chambourcin wines. We then fortify the blend with 100% grape brandy (distilled spirits) and sweeten it to bring all the flavors into perfect balance. Serve at cool room temperature.

» Get this wine on Amazon.com

Ingredients

Servings:
2 large
2 large bananas
bananas
3.53 oz
3.53 oz butter
butter
9.52 oz
9.52 oz chocolate digestives/plain chocolate cookies
chocolate digestives/plain chocolate cookies
1.41 oz
1.41 oz salted crackers
salted crackers
1.41 oz
1.41 oz salted crackers
salted crackers
1.27 cups
1.27 cups thickened cream
thickened cream
3.53 oz
3.53 oz dark brown sugar
dark brown sugar
10.58 oz
10.58 oz dark chocolate
dark chocolate
2 Tbs
2 Tbs icing mixture/sugar
icing mixture/sugar
14.11 oz
14.11 oz sweetened condensed milk
sweetened condensed milk
1 tsp
1 tsp vanilla essence
vanilla essence
2 large bananas
2 large
bananas
3.53 oz butter
3.53 oz
butter
9.52 oz chocolate digestives/plain chocolate cookies
9.52 oz
chocolate digestives/plain chocolate cookies
1.41 oz salted crackers
1.41 oz
salted crackers
1.41 oz salted crackers
1.41 oz
salted crackers
1.27 cups thickened cream
1.27 cups
thickened cream
3.53 oz dark brown sugar
3.53 oz
dark brown sugar
10.58 oz dark chocolate
10.58 oz
dark chocolate
2 Tbs icing mixture/sugar
2 Tbs
icing mixture/sugar
14.11 oz sweetened condensed milk
14.11 oz
sweetened condensed milk
1 tsp vanilla essence
1 tsp
vanilla essence

Equipment

food processor
food processor
baking paper
baking paper
microwave
microwave
oven
oven
spatula
spatula
food processor
food processor
baking paper
baking paper
microwave
microwave
oven
oven
spatula
spatula


Instructions

  1. Preheat oven to 180 degrees C
  2. Process chocolate digestives and salted crackers in a food processor till crumbs
  3. Mix the cookie/cracker crumbs with the browned butter and stir till combined and sticky (this is SO delicious, try not to eat it all!)
  4. Get a 20cm diameter tart tin with a loose base and press the crumbly cookie mixture into it, filling out the shape. Make sure to press down the back of a spoon, and use damp hands to aid the process of putting it up the sides.
  5. Chill for 20 minutes and then put to bake for 8-10 minutes. (Place it on top of a tray with baking paper since butter will leak a little)
  6. Remove from the oven and let sit to room temperature.
  7. Start making the toffee by placing melting the butter and brown sugar over medium-low heat till smooth.
  8. Add in the sweetened condensed milk and bring to boiling point, before removing from heat. Make sure the mixture is thick and golden.
  9. Add in the vanilla essence.
  10. Let cool for 1/2 hour to 45 minutes, or till not hot to touch.
  11. Lightly coat the bottom of the tart shell with a few spoonfuls of the toffee sauce,
  12. Place a layer of bananas on top, making sure there are not banana pieces one on top of the other.
  13. Pour a generous helping of the sauce on top, making sure to cover the bananas.
  14. Depending on your tart shell's depth, add another layer of bananas on top, then another layer of sauce.
  15. Place into the fridge to chill for 2-3 hours.
  16. Meanwhile make the whipped cream by whipping the thickened cream with the vanilla essence and icing mixture till it holds its peak.
  17. Meanwhile make the dark chocolate shards: Melt the chocolate in 20 second bursts in the microwave and pour onto a piece of baking paper. Spread using a flat spatula, leaving a thin coating of chocolate. Place in the fridge (if it is wonky, no worries) and remove from the fridge after an hour. Break into pieces to use.
  18. Assemble the tart: Pipe little cornets all over the tart. Arrange pieces of chocolate shard on top artfully.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.20
Ingredient
2 larges bananas
100 grams butter
270 grams chocolate digestives/plain chocolate cookies
40 grams salted crackers
40 grams salted crackers
300 milliliters thickened cream
100 grams dark brown sugar
300 grams dark chocolate
2 Tbs icing mixture/sugar
400 grams sweetened condensed milk
1 teaspoon vanilla essence
Price
$0.36
$0.86
$2.99
$0.38
$0.41
$1.64
$0.32
$8.36
$0.05
$2.17
$0.05
$17.59

Nutritional Information

Quickview
885 Calories
11g Protein
51g Total Fat
98g Carbs
7% Health Score
Limit These
Calories
885k
44%

Fat
51g
79%

  Saturated Fat
29g
182%

Carbohydrates
98g
33%

  Sugar
69g
77%

Cholesterol
88mg
29%

Sodium
449mg
20%

Caffeine
33mg
11%

Get Enough Of These
Protein
11g
23%

Manganese
1mg
56%

Copper
0.88mg
44%

Iron
6mg
37%

Phosphorus
346mg
35%

Magnesium
131mg
33%

Vitamin B2
0.45mg
27%

Fiber
6g
25%

Calcium
235mg
24%

Vitamin A
1040IU
21%

Potassium
714mg
20%

Selenium
14µg
20%

Zinc
2mg
15%

Vitamin B1
0.19mg
13%

Vitamin B3
2mg
11%

Vitamin K
11µg
11%

Vitamin E
1mg
10%

Vitamin B6
0.21mg
10%

Vitamin B5
0.94mg
9%

Folate
37µg
9%

Vitamin B12
0.44µg
7%

Vitamin C
4mg
5%

Vitamin D
0.7µg
5%

covered percent of daily need

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