Banoffee Pie

Cooking time: 50 minutes

Method

Cake base

Preheat the oven to 180°C. Butter and line a 18cm loose-bottomed tin with baking parchment. Put cashew nuts in a plastic food bag and crush to crumbs using a rolling pin. Transfer to a bowl, add ground almonds and SPLENDA® Granulated, then pour over melted butter. Mix thoroughly until the crumbs are completely coated and press the base mixture into a cake tin. Bake for 10 minutes and cool on a wire rack while preparing the filling.

Cake filling

To make the filling, melt butter and SPLENDA® Granulated over a medium heat stirring, until it turns a golden colour. Pour in the cream, allow to simmer gently, keep stirring until the caramel starts to thicken. Take off the heat and stir in the salt. Pour over the cake base and allow to cool in the fridge.

Assemble

Whip the cream into soft peaks and spread over caramel. Slice bananas thinly and spread over the top.