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Peanut banoffee pie

Based on 7 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“I found a jar of peanut butter in my pantry and decided to pimp up my classic recipe for banoffee pie. Salted peanuts are also a great contrast to the sweet rest. #stayhomekeepcooking”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-1+
150 g chocolate cookies
100 g butter
1 pinch salt
125 g sugar
60 g cream
40 g butter
40 g milk chocolate
bananas
100 g creamy peanut butter
20 g salted roasted peanuts
20 g unsweetened coconut flakes
200 g cream
20 g sugar
banana

Utensils

  • rolling pin
  • tart pan
  • glass
  • knife
  • hand mixer with beaters
  • rubber spatula
  • Step 1/7

    Transfer chocolate cookies to a plastic bag and use a rolling pin to crush them until finely crumbled. Melt butter and mix with cookie crumbles and salt in a bowl.
    • 150 g chocolate cookies
    • 100 g butter
    • 1 pinch salt
    • rolling pin

    Transfer chocolate cookies to a plastic bag and use a rolling pin to crush them until finely crumbled. Melt butter and mix with cookie crumbles and salt in a bowl.

  • Step 2/7

    Transfer the mixture to a pie dish and use a glass to press it down into a smooth crust. Refrigerate while you prepare the filling.
    • tart pan
    • glass

    Transfer the mixture to a pie dish and use a glass to press it down into a smooth crust. Refrigerate while you prepare the filling.

  • Step 3/7

    For the caramel sauce, add sugar to a saucepan over medium heat and let it caramelize. Finely chop milk chocolate. Once the sugar is melted, add cream and bring to a simmer. Carefully stir until combined. Add the butter. Remove the saucepan from heat and pour caramel over chopped chocolate. Stir to combine, until the chocolate is melted.
    • 125 g sugar
    • 60 g cream
    • 40 g butter
    • 40 g milk chocolate

    For the caramel sauce, add sugar to a saucepan over medium heat and let it caramelize. Finely chop milk chocolate. Once the sugar is melted, add cream and bring to a simmer. Carefully stir until combined. Add the butter. Remove the saucepan from heat and pour caramel over chopped chocolate. Stir to combine, until the chocolate is melted.

  • Step 4/7

    Dice bananas and stir peanut butter until creamy.
    • bananas
    • knife

    Dice bananas and stir peanut butter until creamy.

  • Step 5/7

    Spread peanut butter on the crust, then add diced bananas and salted roasted peanuts. Cover everything with the caramel sauce.
    • 100 g creamy peanut butter
    • 20 g salted roasted peanuts

    Spread peanut butter on the crust, then add diced bananas and salted roasted peanuts. Cover everything with the caramel sauce.

  • Step 6/7

    Beat cream with sugar until stiff. Spread on top of the pie.
    • 200 g cream
    • 20 g sugar
    • hand mixer with beaters
    • rubber spatula

    Beat cream with sugar until stiff. Spread on top of the pie.

  • Step 7/7

    Garnish with sliced bananas and coconut flakes. Refrigerate for approx. 1 hr. before serving.
    • 20 g unsweetened coconut flakes
    • banana

    Garnish with sliced bananas and coconut flakes. Refrigerate for approx. 1 hr. before serving.

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