I have been wanting to try Banoffee Pie for quite some time. I have never tasted it, but I know some family members enjoy it, so I decided that it would be my next recipe.
Banoffee(or Banoffi) Pie was first created, apparently by a restaurant called The Hungry Monk, in Sussex, England in 1971. Since that time it has become immensely popular in the UK and all over the World too. The pie is actually very simple, with a biscuit crumb crust which is topped with a thick caramel and then slices of banana are placed on top of that. Whipped cream is then added too, with any other adorment that people wish to make, chopped nut, shaved chocolate, drizzled chocolate, cocoa powder etc.
Some people actually bake a crust, still with a biscuit texture, but most version just have digestive biscuits(or others such as ginger nuts)crumbed and mixed with melted butter. That mixture is pressed into a pie dish or flan tin and chilled until needed. Then the caramel is made, though a can of caramel or dulce de leche can be used instead. After being placed into the biscuit case the caramel is chilled too before the bananas and cream are added.
So this is very straightfoward and is a very tasty dessert which is pefect on a warm day, since it is served cold.
Mine turned out very well indeed and, although I am not the biggest fan of bananas, I enjoyed it very much indeed.
For the biscuit crust
- 200g(about 13-14) digestive biscuit(or Graham Crackers)
- 100g (7 tbsp) unsalted butter, melted
For the filling:
- 397g(14 oz) can of condensed milk
- 100g(7 tbsp)unsalted butter
- 100g(1/2 cup) light brown sugar
- 1 tsp vanilla extract
- 2 or 3 bananas, dependent on thickness of slices
For the cream topping:
- 300ml(1/4 cups) double cream( or heavy cream, or whipping cream)
- 16g(2 tbsp) icing sugar
- 1 tbsp skimmed milk powder
- 1/2 tsp vanilla extract.
- chocolate shavings and chopped nuts to sprinkle, if desired
- Place the biscuits into a processor and blitz until they have turned into crumbs(or place them in a plastic bag and bash them to smithereens and place into a bowl).
- Add the melted butter and mix until all the butter is incorporated into the crumbs.
- Press the mixture into a 9inch/22cm flan or cake tin that has a removable base, pressing up the sides too. Make sure that the mixture is firmly packed.
- Place the tin into the fridge for at least 30 mins to set the base.
- In a saucepan place the butter and brown sugar and heat until melted and the sugar is dissolved.
- Add the condensed milk and bring to the boil, stirring all the time.
- Boil for 2 to 3 minutes, stirring constantly, until the mixture has changed colour and begins to thicken. Do not boil for too long or the mixture will become grainy.
- Add the vanilla extract and stir to combine.
- All the mixture to cool for a few minutes, until the biscuit base has fully set in the fridge.
- Pour the caramel mixture into the biscuit base and spread evenly across the base.
- Chill in the fridge for at least an hour, until the caramel has cooled completely and thickened up.
- Slice the bananas to the thickness you wish and lay the slices in circles onto the caramel.
- Whip the cream until it achieves soft peaks.
- Add the icing sugar and the skimmed milk powder as well as the vanilla extract and whisk again until fully combined.
- Either pipe or spread the cream over the top of the bananas.
- Sprinkle with any other toppings you might wish, and refrigerate again, to ensure that the filling remains firm, ready to serve when required.