You haven’t tasted decadence until you taste a Peanut Banoffee Pie. You might think you’ve have – in a super-rich handmade chocolate perhaps, or a to-die-for chocolate torte.
But until you’ve imbibed the pure deliciousness of this pie – I’m talking eat-in-the-bath-by-candlelight deliciousness – you just don’t know.
As a house of banana lovers banoffee pie is an old favourite here. It’s a super-easy pud that you can whizz up with no cooking, no mess and no fuss: the perfect low-maintenance finale to a Sunday roast or family lunch. And it’s a great way to get extra fruit into those health-dodging children of mine.
Which is why I decided to expand on this classic dessert to make it even more tasty and moreish, with the addition of Authentic American-style SKIPPY® Smooth Peanut Butter to make it a Peanut Banoffee Pie: heaven.
It’s like the very tasty pudding version of a Ferrero Rocher, which is to say the best thing you’ll ever taste. Bar none.
With a US heritage spanning more 80 years, SKIPPY® Peanut Butter is made from the finest American peanuts to give a unique flavourful taste (most UK peanut butters are made from nuts sourced in China and Brazil), with a creamy texture that not only melts in the mouth but pairs perfectly with caramel for this recipe. It’s packed full of protein and is enjoyed by millions of Americans daily. You can find more delicious peanut butter recipes on their website.
Peanut Banoffee Pie
For an added bit of decadence, this Banoffee Pie uses Hobnobs – arguably the tastiest biscuit in the world. You could, of course, use digestives if you prefer. But I’d think you mad if you did…
I used SKIPPY®’s Smooth Peanut butter variety for this recipe as it gives a wonderful creamy texture, with an extra flavour punch from the sea salt.
Peanut Banoffee Pie
- 1 tbsp SKIPPY® Smooth Peanut Butter
- 300 g Plain Hobnob biscuits
- 100 g Butter
- 1 pinch Sea salt
- 1 397g can Carnation Caramel
- 2 Large bananas
- 400ml Double cream
- Dark chocolate, to decorate
Start by crushing your Hobnobs, either in a food processor or by popping them in a sandwich bag and going at them with a rolling pin. Melt the butter, either in the microwave or in a saucepan over a low heat. Mix well.
Pop this mixture into a 23cm loose-bottomed tin and press down well with the back of a spoon. Put this in the fridge to chill for at least 30 minutes to set.
Open your tin of caramel and empty into a big bowl. Add the peanut butter along with a pinch of sea salt and beat together well.
Layer this over your biscuit base. Chop your banana into 1cm pieces and press in. Pop back in the fridge for another 15 minutes.
Whip your cream into soft peaks: make sure it doesn't over-whip. Add to the top of your caramel and smooth over with a spatula.
Chill until ready to serve. Pop out of the tin and decorate with finely grated dark chocolate.