This easy no-bake banoffee pie is a delicious treat and contains no added sugar. Make in advance or enjoy throughout the week!
Author: Amy - Edinburgh Foody
Recipe type: Dessert
Cuisine: American British sweet
Serves: 12 slices
Ingredients
12 Digestive biscuits, crushed or bashed in a bag to create small chunks (and a lot of dust...)
6 tbsp chocolate Buko Organic Coconut Jam
Half jar sea salt Buko Organic Coconut Jam
3 ripe bananas, sliced
1 tsp cinnamon
250ml double cream
4 squares milk or dark chocolate for grating
Instructions
Melt approximately 3 tbsp chocolate Buko in a small saucepan on a low heat.
Stir half of the crushed Digestives into the melted coconut jam, adding more biscuit and Buko as you go until a paste is formed.
Line a 6” round cake tin and add the biscuit mixture. Pat down firmly until a thick layer completely covers the bottom of the tin. Refrigerate for 20 minutes or more.
Spread the sea salt Buko in a 1cm high layer over the biscuit mixture and top with sliced bananas, covering all gaps to form a good layer of banana. Dust with cinnamon.
Whip the double cream and top the bananas to create another layer.
Grate chocolate over the top for decoration. Refrigerate for a further 20 minutes or more before serving.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/06/20/healthy-versatile-and-delicious-buko-organic-coconut-jam/