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The former personal chef of Prince Charles and Princess Diana—Chef Carolyn Robb—shares her recipe for a no-bake British classic.
"Best eaten within 24 hours as otherwise it may go rather soggy!"—Carolyn
For a more modern, American twist, check out Clinton Kelly's version made with a salty pretzel crust. Or if you're in the mood for more recipes from across the pond, try these British Scones with Jam & Clotted Cream.
Combine the crushed biscuits with the melted butter, then press into an 8-inch flan ring or pie plate. Refrigerate.
When the crust is chilled and firm, spoon the caramel into the base of the pie crust.
Drizzle the banana slices with the juice of a lemon, then arrange the bananas on top of the caramel.
Whisk the cream until soft peaks form. Mix in the sugar, vanilla and coffee powder, if using. Spoon the cream over the banana, then top with either chocolate shavings or chocolate powder.