Banoffe pie with chocolate swirl

Name: Banoffe pie with chocolate swirl
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 200 g crunchy oat biscuits; 125 g Butter; 50 g Dark chocolate; 200 g Whipped cream; 200 g Schmand; 2 packages Vanilla sugar; 3 (approx. 450 g) small bananas; 2 TABLESPOONS Lemon juice; 100 g Caramel spread; 1 large freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
200 g crunchy oat biscuits
125 g Butter
50 g Dark chocolate
200 g Whipped cream
200 g Schmand
2 packages Vanilla sugar
3 (approx. 450 g) small bananas
2 TABLESPOONS Lemon juice
100 g Caramel spread
1 large freezer bag

Directions

1
Brush a tart mould with a lifting base and smooth rim (approx. 23 cm Ø; alternatively springform pan, 24 cm Ø) well with oil. Put the biscuits in a freezer bag, close the bag and crumble the biscuits finely with a dough roller.
2
Heat the butter, mix it with the cookie crumbs and put it into the mould. Press to even base and raise one rim. Chill for at least 1 hour.
3
Break the chocolate into pieces and melt in a hot water bath. Let it cool down a little. Whip cream and sour cream separately with 1 packet each of vanilla sugar until stiff. Mix cream and sour cream. Peel bananas, cut into slices and mix with lemon juice.
4
Carefully remove the biscuit base from the mould and place it on a cake plate. Cover the base with banana slices. Spread the caramel spread in blobs on top. Spread sour cream on top.
5
Spread warm chocolate in several portions in blobs on the cream and spread it quickly in a circle with the back of a spoon. Chill for about 30 minutes, then serve immediately.