Follow these steps for perfect results
Pie Crusts
rolled, cut into circles
Ripe Bananas
sliced
Whipping Cream
whipped to stiff peaks
Caramel (Dulce De Leche)
canned
Preheat oven to 350°F (175°C).
Remove pie crusts from package.
Roll pastry to thin it out a bit.
Cut circles to fit inside a mini muffin pan.
Place pastry circles into the mini muffin pan.
Place baking beans or stones into the pastry cases to prevent rising.
Bake for 8 minutes or until golden brown.
Remove from oven and let cool.
Cut bananas into thin slices.
Beat whipping cream until stiff peaks form.
Transfer whipped cream into a piping bag.
Once pastry cases are cool, place a banana slice at the bottom of each case.
Top with a dollop of caramel (dulce de leche).
Spread caramel to cover the banana slice.
Pipe the whipped cream onto the caramel.
Refrigerate until ready to serve.
Expert advice for the best results
Use high-quality dulce de leche for best flavor.
Chill the whipped cream and caramel before assembling for easier piping.
Dust with cocoa powder for an elegant finish.
Everything you need to know before you start
10 minutes
Can be made a day in advance and refrigerated.
Arrange mini pies on a platter or tiered stand.
Serve chilled as a dessert.
Garnish with whipped cream and chocolate shavings.
The bitterness of the espresso complements the sweetness of the pie.
Discover the story behind this recipe
A variation of the classic Banoffee pie, adapted with locally available ingredients.
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