Description
A decadent Salted Caramel & Hazelnut Banoffee Pie combining a crunchy biscuit and hazelnut base, rich salted caramel, sliced bananas, and muscovado-flavored whipped cream, topped with crunchy hazelnut praline for an indulgent dessert.
Ingredients
Scale
Hazelnut Praline
- 100g blanched hazelnuts
- 4 tbsp caster sugar
- Pinch of sea salt
Pie Base
- 300g chocolate oat biscuits
- 85g salted butter, melted
- 50g toasted hazelnuts (from the 100g, half reserved)
Salted Caramel
- 400g dulce de leche
- Pinch of sea salt
Whipped Cream Topping
- 300ml double cream
- 3 tbsp dark muscovado sugar
- 1 tsp vanilla bean paste or vanilla extract
Filling
- 3 medium bananas, peeled and sliced
Instructions
- Toast Hazelnuts: Preheat the oven to 200°C (180°C fan)/gas mark 6. Spread the hazelnuts onto a baking sheet and toast for 10-15 minutes until golden and fragrant. Transfer to a bowl and set aside half for the base and half for the praline topping. Line the baking sheet with baking parchment.
- Make Hazelnut Praline: Place caster sugar, half the toasted hazelnuts, and a small pinch of sea salt in a small saucepan. Cook gently over low heat for 7-10 minutes without stirring, swirling occasionally, until the sugar melts and turns amber. Pour the mixture onto the lined baking sheet and allow to cool completely. Once set, break into small pieces for garnish.
- Prepare Cookie Base: Line the base of a 23cm fluted tart tin with baking parchment. Break the chocolate oat biscuits into pieces and blitz in a food processor along with the reserved toasted hazelnuts until fine crumbs form. Alternatively, crush in a sealed bag with a rolling pin. Mix the crumbs thoroughly with the melted butter, then press the mixture firmly into the base and sides of the tart tin. Chill in the fridge for 2 hours to set.
- Prepare Salted Caramel: Remove the chilled tart base from the tin. If stuck, warm it in the oven for 3-4 minutes to release. Transfer to a serving plate. Place the dulce de leche in a bowl and gently fold in a large pinch of sea salt, taking care not to overmix to avoid making it too runny.
- Whip Cream: In a separate bowl, combine double cream, dark muscovado sugar, and vanilla bean paste or extract. Use an electric whisk to beat until softly whipped peaks form.
- Assemble the Pie: Spread the salted caramel mixture evenly over the biscuit base. Arrange the sliced bananas neatly on top of the caramel layer. Spoon or pipe the muscovado whipped cream over the bananas, covering them completely.
- Chill and Serve: Refrigerate the assembled pie for at least 3 hours or preferably overnight to set completely and allow flavors to meld. Just before serving, sprinkle the broken hazelnut praline pieces evenly over the top for a crunchy finish.
Notes
- Ensure not to overmix the salted caramel to maintain a thick consistency.
- Use a sturdy tart tin to easily release the base when chilled.
- The biscuit base can be pressed firmly for a solid crust that holds the filling well.
- For best flavor, prepare the pie a day ahead to allow the caramel and flavors to develop.
- Double cream can be substituted with whipping cream in some regions if double cream is unavailable.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Banoffee pie, salted caramel, hazelnut, dessert, no-bake crust, muscovado cream, banoffee, caramel pie
