Banoffee is a weakness of mine, I manage to resist, just about, for most of the year because I am trying to eat less sugar and no gluten. You only have a birthday once a year though and boy, did I make the most of that excuse this year. I mentioned before that the savoury crown went to the Brioche Couronne; well, the sweet crown went to this Banoffee Pie. The stakes were high in the sweet department, it was competeing with a berry layer cake, spiced pumpkin patch cake, brown butter chocolate chip cookies, s’mores brownies and sour cream strawberry ice cream (recipes to follow). It won fairly and squarely though, everyone kept saying how good it was and requesting the receipe. I feel some what cheated when it comes to this banoffee pie, it goes against a lot of my ‘home made is best’ principles but it was just too good not to share the recipe; even if you do have to buy digestive biscuits to make the base and use condensed milk to make the caramel/toffee. A word of warning, to make the caramel you need to boil the tins of condensed milk for 2.5 hours, factor this into you preparation time! Or, do it the day/weekend before.
- 400 g of digestive biscuits, blitzed to crumbs in a blender
- 200 g of butter, melted
- 2 tins of condensed milk
- 2 large or 3 small bananas, sliced
- ~500 ml of double cream, whisked into peaks
- A bar of dark chocolate, to make the shavings (optional)
- To make the caramel/toffee, boil the two tins of condensed milk, still in tins, for 2.5 hours. Make sure they are covered with water at all times; I placed a lid on my pan to stop as much water escaping as possible. If the tins aren’t covered with water, they may explode. Allow to cool completely before using.
- Mix the biscuit crumbs and melted butter together in a large bowl and then spread onto the bottom of a 12 inch pie dish, ideally with a loose bottom. Push down firmly to make sure the base is compact and try to spread it evenly over the whole base.
- Place in the base in the fridge to cool, until set (at least an hour).
- Spread the caramel/toffee evenly over the base.
- Cover the caramel/toffee layer in sliced banana, try to have a few gaps as possible.
- Cover the banana in whipped cream.
- Sprinkle with dark chocolate shavings. To make shavings, scrape a sharp knife/vegetable peeler along the large flat (back/bottom) area of a bar of chocolate. See #3 of this link.
- Serve and, most importantly, enjoy!