I have a lot of ripe bananas at home.

ALWAYS.

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…

Banoffee Pie!

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.

Why?

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!

Sigh.

I ended up having a watery caramel-tery pie! ** see top left photo

Boo-boo!

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!

and

. 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! ;)

Banoffee 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.

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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

We are never short of bananas at home.

Every few other days, we’ll receive a bunch of them if not two. Even though i am a banana-kinda-girl, i can’t possibly eat 3 to 4 of them on daily basis, can i? The helper doesn’t like banana. As for the boys, oh well.. males are generally unpredictable *ahem* so, i really can’t count on them to eat it at all. Sometimes they like, sometimes they don’t. Grrr.

Few days ago when we received 2 bunches of very ripe ones, i knew i gotta make / bake something out of it. How to eat 8 at one go myself, right??

nice fingers hor? not mine! :(

Then i thought of David Lebovitz‘ post sometime back.

Brilliant, i thought.

Because i was in the same situation as he did then. A case of too many ripe bananas that threaten to go black very soon!

So, banana and chocolate chunk upside down cake it was!

Not only it’s very low in fat, it’s very sedap too!

Especially when it’s first out of the oven… it’s oOoh la la!

To quote David..

Who wouldn’t like a tender cake studded with melting chunks of chocolate, the rich-tasting batter scented with a hint of cinnamon, and rows of bananas lined up on top, gooey and caramelized in a pool of brown sugar topping?

Seriously.

What is there not to like?

It’s perfect for health nuts and even non-health nuts! :P

AAaahhh.. the caramelized bananas on top… *slurrrrrp*

Together with a scoop of vanilla ice cream with my warm cake, my afternoon tea couldn’t be better ;)

Banana and Chocolate Chunk Upside Down Cake

by David Lebovitz

For the topping:
1/3 cup plus 2 tablespoons (100 g) packed dark brown sugar — i’d reduce this to 75g next time!
2 tablespoons water or butter; cubed, at room temperature — just use butter lah! tastier!
3-4 ripe medium bananas
a few drops of lemon juice (omitted. no lemon)
For the cake:
1 1/2 cups (210 g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150 g) granulated sugar
2 tablespoons (30 g) melted butter, salted or unsalted
1 large egg
1 large egg white (i used 2 since i have stock)
1 cup (250 g) banana puree (about 2 bananas)
1/2 cup (120 g) sour cream, regular or low-fat
1/2 teaspoon vanilla extract
1/2 cup (80 g) chocolate chips or chopped bittersweet or semisweet chocolate

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1. To make the topping, place the brown sugar and water or butter in an 8-inch (20 cm) square cake pan. Warm the pan directly on the stove top over low heat, stirring until the sugar is thoroughly moistened.
If using water, simmer the mixture for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from heat. (It won’t melt completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature.
2. Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice.
3. Preheat the oven to 350ºF (180ºC).
4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.
5. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla.
6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces.
7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.
8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it.
9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.

.
Serving: The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack. If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm. Otherwise is can be rewarmed in a low over, covered with foil. Or enjoyed at room temperature.

.
Storage: The cake can be made up to two days in advance, although it is best the day it’s made. To freeze it, wrap it securely in plastic wrap; it can be frozen for one to two months.

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My advice?

Best to eat it ALL once it’s out of the oven. Keeping it till the next day is really quite a bad idea. You’d be grossed out by the banana’s appearance on the top! :P

I love bananas and i love banana cakes!

Instead of my usual, boring but absolutely make-my-day-banana butter cake, i adapted the recipe to a healthier and even yummier version, banana yogurt cake with walnut and chocolate chips! It’s truly addictive! One will never be able to stop at 1 piece *wink*

banana yogurt cake + choc chip

Messy, check!

Chocolate everywhere, check!

Dirty looking boys, check!

Finger licking good, check!

banana yogurt cake1

Sharing my absolutely precious recipe with you… hope you’ll like it! :D

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Banana yogurt cake with walnut and chocolate chips

4 oz unsalted butter

3 oz yogurt, plain

5 oz caster sugar

2 eggs

2 tbsp milk

3 1/2 large bananas, mashed

8 oz plain flour

1 tsp baking powder

1 tsp baking soda

1 handful of walnut and chocolate chips

1. cream sugar and butter till light and fluffy

2. add eggs, 1 by 1

3. add bananas

4. mix in the sifted flour, together with baking soda and baking powder + walnut + chocolate chips, alternating with 1 tbsp milk at a time

5. bake at 180 for 45 minutes or till skewer comes out clean

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Enjoy! :D

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