Cooking with Kids: Simple Banoffee Pie Recipe

Instructions

1. First, get your little one to help you measure out 150 g of digestive biscuits and 150 g of shortbread.
2. Crush your biscuits by placing the biscuits into a sandwich bag and crush with a rolling pin. Kids love this bit! (Or you could pop them into a blender for ease!)
3. Next, a grown-up will melt the butter in a pan then pour the butter over the biscuits. Mix it all together (Or put the butter into the blender and blend it - this saves on washing up!)
4. Then, mixture should then be spread into the tin and your little one can press it down. The thickness of your base is down to personal preference. Place the tin in the fridge for 30 minutes or until hard.
5. Your next job is to make the toffee. To do this you need your sugar and condensed milk.
6. Pour your milk into the pan and a grown-up will heat it on a medium-heat until simmering.
7. Then, add your sugar and stir it in until it is completely dissolved. Simmer the mixture and keep stirring it until all of the sugar and oil has dissolved, and the surface is smooth. After around 2-3 minutes, you will notice that the toffee mixture has darkened to a caramel brown.
8. Pour the toffee onto your base and gently shake and tap the tin to ensure a smooth surface. Place the tin in the fridge for around 2 hours (this could take up to 8 hours so check the toffee before removing it from the tin).
9. Once the toffee has set, warm the sides of the tin briefly (not too much as you’ll melt the toffee!). This helps to remove the dessert from the tin.
10. When you are ready to serve the banoffee pie, whip the double cream into soft peaks. Whilst this is happening, give little one a blunt knife to slice four of the bananas into coins and lay them across the toffee. Then, spread the whipped cream over the sliced bananas. With the remaining banana, slice and decorate the top.