Chocolate Banoffee Pie
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This easy-to-serve classic has been upgraded by including an extra layer of Dark Chocolate inside, adding even more taste. It’s also suitable for vegan diets so it’s a dessert the whole table can indulge in.
Approx. cost to make per portion £0.89 | Suggested selling price per portion £5.95 | Gross profit margin per portion 85%
You will need...
| Code | Product | Pack Size | For 10 Portions |
| 15637 | Baking Margarine | 250gm | 100gm |
| 1769 | Digestive Biscuits | 400gm | 200gm |
| 8866 | Dark Chocolate Callets | 2.5kg | 425gm |
| Vegan Condensed Milk Alternative | 245gm | ||
| Bananas | 2 | ||
| 56054 | Vegan Cream | 250ml | 450ml |
| 92540 | Dark & White Chocolate Blossoms | 1kg | 20gm |
Method
- Melt the butter and leave to one side. Blitz the biscuits into crumbs and add 70g dark chocolate callets. Stir through the butter, push into an 18cm cake tin and refrigerate.
- Put the vegan condensed milk into a saucepan, bring it to the boil and cook for five minutes (reaching 112°C). Add 105g chocolate and stir well. Pour the mixture on top of the biscuit base and refrigerate.
- Slice 2 ripe bananas into 1cm pieces and place over the top of the chocolate caramel layer in a circular pattern.
- Warm 200ml vegan cream and pour over 250g chocolate callets. Mix well to a smooth ganache.
- Whisk another 250ml vegan cream until it holds itself and then stir through the dark chocolate ganache.
- To decorate, using a star nozzle, pipe swirls of the chocolate cream across the top of the banana layer.
- Sprinkle dark chocolate blossoms on top of the chocolate cream and refrigerate.
