I have a lot of ripe bananas at home.
So instead of the usual stuff eg; banana cakes, banana split etc.. i will try to come up with something different everytime when there are many gorgeous bananas at my disposal :P
This time, i picked…
From Wiki : Banoffee pie (also spelled banoffi, or banoffy) is an English pastry based dessert made from bananas, cream, toffee and boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter.
I’m thrilled to say, it was a brilliant choice!! *thick skin me* :P
First of all, i never knew boiling and simmering a can of condensed milk for 2 hours will result the above left! –> toffee / caramel!!! *suaku-me was wow-ed* ^_^
Now, making caramel will be much easier in the future! — Heee… the lazybum finally speaks up! –
The part which i absolutely detest is the pressing-the-crumbs-part. So bothersome! I really don’t enjoy it at all -_-
pssstt : i reckon because i suck at it, that’s why!
Other than the pressing the crumbs part, the rest was a breeze…
Seriously, if i can do it, so can you! ;)
Oh, another thing.. do make sure you’re not as stingy as i am when it comes to the butter part. I, is very stingy. I scrimped quite a bit on the butter (not good for the waistline!) which is not ideal at all.
Because you’ll get a crumbly base, which crumbles so easily that you might as well not cut it at all! :(
Another thing to take note is that, do chill the toffee for at least an hour before you place the bananas on it!
Smarty pants me skipped that chilling part.. because i thought, having an already-chilled-toffee which was refrigerated a day earlier would cut it but alas, not!
I ended up having a watery caramel-tery pie! ** see top left photo
So yeah, do take note of these 2 points if you’re making this addictive, heavenly and very sinful pie that is not meant for non-bananas-lovers.
. no scrimping on the butter!
. must chill for at least an hour after spreading the toffee on the pie crust!
With these 2 potential problems tackled, i’m very sure you’ll have a beautiful yet delicious pie! ;)
good for 10″
250g digestive biscuit, crushed
150g unsalted butter, melted
1 can condensed milk
4 large bananas
200ml whipping cream
20g icing sugar – i like mine almost tasteless because of the toffee
20g dark chocolate, melted (optional)
1. Put the can of milk, unopened, in a large pan, cover with water, bring to the boil and boil for 2 hours, topping up with boiling water from the kettle as needed. Remove and leave to cool.
2. Put the digestives in a clean plastic bag and crush with a rolling pin. Melt the butter in a small pan, add the biscuits, mix, and press into the base of a 10″ tin with removable base. Chill in the fridge for 60 minutes.
3. Open the can of condensed milk, which will have turned to toffee. Spread this over the biscuit layer. Chill for at least an hour. Then, peel and thinly slice the bananas, and arrange in a layer over the toffee. Finally, whip the cream until thick and spread over the bananas. Decorate with dark chocolate ganache, if you like.
p.s : the mind went blank when it came to styling. all i could think of was, i wanna EAT!!! LOL. i couldn’t be bothered where to place this and that and what. it was shoot, slice, shoot, eat :P