Ingredients
The Biscuit Base
- 500 grams Butternut Snap biscuits (whole), 36 Biscuits
The Caramel Filling
- 40 grams golden syrup
- 395 grams Tin of condensed milk (or TM made)
- 70 grams Butter chopped into 2cm cubes
- 70 grams Soft brown sugar
The Banana & Chantilly Cream & Chocolate dusted Topping
- 3 teaspoons raw sugar
- 600 grams whipping cream
- 2 drops vanilla essence
- 50 grams milk chocolate
- 6 - 8 Small Banana's
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 180ºC. Place 36 Biscuits onto the 3 quiche trays and
carefully put each of them into the Oven to soften for 5 mins. As you take each tray out of the oven, carefully press all the biscuits on that tray into each mould on the quiche pan with a metal soup spoon being careful not to crack or split
them.
Then leave the biscuits to completely cool down and harden. Once cool,
I move them into a shallow biscuit container that is lined with a paper towel to
stop them slipping around so they are ready to fill and top later.
Turn Oven down to 150º. Place the golden syrup, condensed milk, butter and
brown sugar into a clean TM bowl and cook for 5 minutes at 70ºC on speed 3
and then cook a further 5 minutes at 40ºC on speed 3..
Pour filling into a oven proof dish (approx 12cm x 7cm deep as per photo).
Bake in oven for 10 mins. Let cool completely.
Spoon into the biscuit bases and top with some slices of fresh banana’s
(At least 3 –4 slices on each pie).
Add sugar to TM Bowl and mill for 8 secs on Speed 10.
Insert the butterfly into the TM bowl.
Add Cream and Vanilla and whip for about 20 seconds to 1 minute on speed 4
until it thickens. Watch carefully so it does not over whip..
Then spread or pipe evenly over sliced bananas.
Decorate with grated chocolate.
Chill in the fridge until ready to serve….. Scrumptious!
The Biscuit Base Preparation
The Caramel Filling Preparation
The Cream Topping Preparation
Tip
Hi everyone, I hope you enjoy my mini banoffee pies! They are best served
on the day they are made as the base tends to soften after a day or two in the fridge.
Anyways they are loved either way in my house 
Also, I find Butternut snap biscuits are better to use than other biscuits.
Have fun making them and even more fun sharing them with friends and family xxx
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I am glad you liked this recipe..It goes down a treat at home with my family..as I say a huge mouthful of absolute "YUMMMM"
I halved the recipie and that made plenty! These were yum. I had the wrong cream (didn't realise you couldnt whip low fat cream) so ended up just putting a dollop of cream on top. Still yummy.
The recipie said 40 degrees which thermomix doesn't do so I did it a 50 degrees.
Ohh. Love this recipie.
Thinking ginger snap biscuits would work too. Or chocolate crisp biscuits.
Will be trying these soon
In my house we call my kitchen the CazzBar Cafe
Where we eat, drink and crack dirty jokes [
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