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Banoffee Pie

1 April 2017

Pure decadence, the LoSalt way! Reduce the sodium and enjoy this indulgent treat when that sweet tooth hits!

 

INGREDIENTS
175g Rich Tea Light biscuits
200g unsalted butter
100g dark brown soft sugar
397g can condensed milk
½ tsp LoSalt
2 ripe bananas, mashed
250g 0% fat Greek yoghurt
1 tsp cocoa
 
METHOD
1. Preheat the oven to 200oC, gas mark 6.
2. Crush the biscuits in a food processor to give fine crumbs. Melt 100g butter and mix in the crumbs.
3. Press into the base and sides of a 4cm deep, 20cm round loose bottomed tin and bake for 10 minutes. Cool.
4. Melt the remaining butter and sugar in a medium saucepan and gently cook for 3 minutes, stirring constantly.  Add the condensed milk and bring to the boil, stirring and cook for 1 minute, stirring all the time to give a thick golden caramel. 
5. Stir in the LoSalt and pour into the tin.  Chill for at least 4 hours or overnight.
6. Spread the bananas on top of the caramel and top with the yoghurt, remove from the tin.  Sprinkle with cocoa and serve.  

Prep: 15 minutes (plus chilling)
Cook: 5 minutes
Serves 8

 Banoffee Pie Nutrition Info