I have seen, cooked and eaten enough eggs these past few days because of the Easter celebration. For a change, thought I’d make something without eggs in it. Banoffee pie.
Truth be known, I have not heard of this pie until a few weeks ago when a good friend of mine told me that he suddenly craved for a banoffee pie after seeing photos of desserts I have made. The name sounded exotic that I searched for images and recipes online. And how funny was that because a few days ago before he mentioned banoffee pie, I actually came across this banana and caramel pie recipe and thought about trying it one of these days. I didn’t realize it was the banoffee pie he was talking about.
This pie is one of those desserts that have come a long way, having many variations now as far as recipe is concerned. Not to mention the different acceptable spellings for its name … banoffee, banoffy or banoffi. The pie is pretty simple to prepare, made from sliced bananas, sugar, butter, whipped cream and caramel made from boiling a can of condensed milk. I’ve seen two ways to prepare the caramel, one is to boil the can of milk submerged in water for a couple of hours ( more like a making a toffee), and the other method is to cook it over low heat, stove top, in a saucepan with the butter and brown sugar. Some recipes use pastry as base while others use crushed biscuits, like a cheesecake biscuit. There were at least two ways to prepare the filling, one is to place the sliced bananas in the prepared base, cover them with the toffee, let it set in the fridge for an hour, then topping it with whipped cream to serve. Or you can pour the filling first into the prepared base, let it set then top it with whipped cream and grated chocolate… just like this…Ingredients
- 250g pkt Graham crackers or digestive biscuit
- 125g butter, melted
- 395g can sweetened condensed milk
- 1/3 cup firmly packed brown sugar
- 50g butter
- 2 bananas
- 300ml thickened cream, whipped
- grated chocolate, to garnish
1. Line base of a 20cm springform tin with non-stick baking paper. Roughly break up the biscuits and place into a food processor. Process until finely crushed. Add melted butter and process to combine.2. Transfer the biscuit mixture to the tin and firmly press over base and halfway up sides. Refrigerate.3. Place the condensed milk, sugar and butter in a medium saucepan. Using a wooden spoon, stir mixture over low heat for 10 minutes or until the caramel thickens.4. Pour mixture onto biscuit base. Cover and refrigerate for at least an hour to set.5. Peel and slice bananas, and arrange them carefully over the caramel filling.6. Top with whipped cream. Sprinkle grated chocolate over pie to garnish. To serve, cut the banoffee pie into wedges.Recipe adapted from Fresh Magazine.