Banoffee pie a banana and caramel pie, a dessert that English people love, rich or very high in calories composed of a base of powdered cookies, bananas, and milk jam all topped with whipped cream with all these ingredients easily take 3 kg.
A banana and caramel pie so good but damn filling, I advise you to take a small pastry ring to serve small portions. Regarding cookies, we can take either digestive cookies like Graham cracker or even speculoos.
Banoffee pie which is a word made up of ban (banana) and toffee (caramel) is almost a no-bake cake or pie apart from the caramel which can also be replaced by the store-bought Nestlé caramel. Personally, I used sweetened condensed milk and kept the pie in the fridge overnight so that the caramel solidifies, when serving the pie garnish it with homemade whipped cream or better still with mascarpone whipped cream.
Ingredients :
For the base:
- 100 g melted butter
- 250 g digestive biscuits I used graham cracker with honey but we can take speculoos
For the caramel:
- 100 g butter
- 100 g of brown sugar
- 1 can of concentrated sugar milk 397 g
- 4 small bananas or 2 large
Sweet whipped cream :
- 300 ml liquid cream
Accompaniment :
- pecan nuts
- grated chocolate
Instructions :
- Place the digestive cookies in a large freezer bag (ziplock bag) and roll to reduce them to a crumble.
- Pour the cookie crumble into a bowl and add the melted butter. Mix everything well.
- Line a mold (I used a disc and lined the bottom with aluminum foil to remove the disc easily, you can use a springform mold to facilitate demolding). Raise the dough around the sides of the mold.
- Place in the fridge while you prepare the caramel.
- In a saucepan, add the butter and sugar and melt over low heat, stirring constantly, until the sugar has melted.
- Add the sweetened condensed milk and bring to a boil for about 2 minutes, stirring constantly until golden color and thick texture.
- Pour the caramel on the base, let cool to room temperature, and place in the fridge for 1 hour or until ready to serve (I put it in the fridge overnight).
- Carefully remove the dough from the circle and place it on a serving plate.
- Arrange half of the sliced bananas on the caramel.
- Place the liquid cream and the whips in the freezer for a few minutes.
- Assemble the cream chantilly. Add the icing sugar (50 g) and continue to mount.
- Garnish the banoffee pie with whipped cream and arrange a few slices of bananas as well as pecan nuts and grated chocolate.
