Banoffee Pie Galette Recipe

Love banoffee? Me too.

This is a much lighter alternative to a full on banoffee pie. It's still got the essentials, but it's not as sickly or filling as the traditional pie recipe.

You can use toffee or caramel sauce in this recipe, depending on what you've got available. For the banoffee pie/galette in the photo, I actually used some tinned caramel and it turned out delicious!

Banoffee Pie Galette Recipe

Ingredients:

1 roll shortcrust pastry

2 bananas (not too ripe), sliced

20g dark chocolate chips

10g caster sugar

1tsp ground cinnamon

4-6 tbsp caramel sauce (I used tinned caramel)

1 beaten egg, for glazing

Whipped cream, to serve

Method:

1. Preheat your oven to 180° (fan assisted).

2. Unravel your pastry roll. With the back of a dinner spoon, spread 3-4 tbsp of the caramel sauce in a dinner plate sized circle on the base, leaving a border about 2 fingers width on the sides. Do this as evenly as you can, although it is quite sticky!

3. Distribute the sliced banana over the caramel – it’s okay if some of them overlap. Sprinkle them with the chocolate chips.

4. Drizzle over the remaining caramel sauce with a spoon.

5. Fold the edges of the pastry over to form a circle – it doesn’t matter if it’s uneven, but you can trim some excess off if it’s covering too much of your filling.

6. In a small bowl, combine the sugar and cinnamon together. Use a pastry brush to gently glaze any exposed pastry. Then sprinkle the entire galette with the cinnamon sugar.

7. Transfer to a pizza tray and bake in the oven for about 30 minutes, until the pastry is cooked through and golden brown on top with no soggy bottom.

8. Eat hot or cold – just be sure the caramel sauce is a safe temperature – and enjoy with whipped cream to cut through the sugar.

Tip: I often use plain dark chocolate and either chop it finely or grate it to achieve the same effect as chocolate chips.