Easy Banoffee Pie

This is so easy and quick to make, it's definitely one to get the kids involved with, especially since the caramel is coming straight from a tin. I add some food colouring to my whipped double cream just to add a bit of colour and flare to it. Tradition is to have a biscuit base with a Banoffee but I go for a sweet short-crust pastry base. If you can make up the pastry case in advance then you will have this made in minutes. You can buy caramel in a tin in any supermarket these days, so it makes this dessert very simple.

Ingredients

23cm/9in pre-made sweet pastry case

1 tin of pre-made caramel

4 ripe bananas

300ml double cream

1 teaspoon vanilla essence

1 teaspoon food colouring (optional)

1 bar of dark chocolate to serve

Method

• Spread the caramel on the pastry case in an even layer using a palate knife.

• Peel and slice the bananas at an angle and lay them on the caramel in an even layer, then set this aside.

• Whip the double cream with the vanilla essence until fairly thick. If using the food colouring, just gently fold it into the cream to create a ripple effect.

• Spread the cream on top of the pie, using a spatula or put into a piping bag and pipe on top.

• To finish, turn the bar of chocolate upside down so the smooth side is pointing up, let it rest on the worktop and against the front of your hip – and with a knife, shave off thin curls pulling the knife towards you firmly on the chocolate. Please be very careful while doing this, as you could injure yourself if the knife slips. Sprinkle these over the top of the pie and keep it refrigerated until ready to serve.