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Lighter banoffee pie

Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling

  • Prep: 40 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 428
  • Carbohydrates 45.1
  • Saturated Fat 12.9
  • Sugar 35.1
  • Protein 9.3
  • Fat 23.5
  • Fibre 0.8
  • Salt 0.5

Nutrition per serving

  • Calories 428
  • Carbohydrates 45.1
  • Saturated Fat 12.9
  • Sugar 35.1
  • Protein 9.3
  • Fat 23.5
  • Fibre 0.8
  • Salt 0.5

Ingredients

  • 200g shop-bought shortcrust pastry
  • plain flour, for dusting
  • 25g light muscovado sugar
  • 25g butter
  • 397g can condensed milk
  • 4 tbsp half-fat crème fraîche
  • 100ml whipping cream
  • ¼ tsp instant coffee granules
  • 2 tsp golden caster sugar
  • 200g 2% Greek yogurt
  • 85g half-fat crème fraîche
  • 1 large banana (about 175g unpeeled)
  • 1 tsp lemon juice
  • a little sifted cocoa powder, for dusting

Tip

How we made it healthier
1) Using bought pastry, we made a shortcrust pastry case rather than a biscuit crumb, to reduce saturated fat and sugar. 2) Reduced sugar, fat and saturated fat by using less sugar and butter in the toffee layer, and replacing it with half-fat cre?me frai?che. Also sliced the banana thinly so we needed less. 3) Instead of a double cream topping, we used a mix of 2% Greek yogurt, half-fat cre?me frai?che and whipping cream, to reduce fat and saturated fat even further. 

Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry thinly on a lightly floured surface and use to line a 23cm round x 2.5cm deep loose-bottomed fluted tart tin. Lightly prick the pastry base with a fork, then line the pastry with foil and add baking beans. Sit the tin on a baking sheet and blind-bake for 15 mins to set the pastry, then remove the foil and beans. Bake for a further 5-6 mins until the pastry is cooked and pale golden all over. Leave to cool, then remove the tart tin and base, and sit the pastry case on a flat serving plate.

  2. For the toffee, put the sugar and butter in a medium heavy-based saucepan. Stir with a wooden spoon over a low-moderate heat for 2-3 mins until the butter has melted and the sugar is starting to dissolve. (The butter will have blended in and the mixture will be thick and fudgy.) Pour in the condensed milk and turn up the heat so that the mixture can start to bubble and come to a boil. Stir constantly as it bubbles away for 6-7 mins, until it thickens and turns a light caramel colour. It is important to stir constantly, gathering the mixture up from the bottom of the pan, or it may burn. Remove from the heat, stir until the bubbles subside, then beat in the cre?me frai?che. Pour into the pastry case and spread evenly. Chill until the toffee is cold and set, about 1 hr.

  3. For the topping, pour the whipping cream into a mixing bowl and sprinkle over the coffee and sugar. Leave for a few mins for the coffee granules to dissolve while you mix the yogurt and cre?me frai?che together in a small bowl. Whisk the cream quite stiffly without over-beating it, then fold in the yogurt and cre?me frai?che.

  4. Cut two-thirds of the banana into long, thin diagonal slices. Scatter them over the toffee layer. Thinly slice the rest of the banana diagonally and toss the slices in the lemon juice. Spoon the creamy topping over the toffee in big spoonfuls, spreading lightly and creating a few billowy swirls with the spoon. Stick the lemony banana slices into the creamy topping. Chill for 30 mins-1 hr, then serve sprinkled with a light dusting of sifted cocoa powder. Best eaten the same day.

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