Alicia Moo | On 14, Mar 2014
Let us rewind to a psychedelic decade where hippies roamed the streets and outrageous foods were invented; cue the deliciously sweet, often controversial 1970s banoffee pie.
Caramel, bananas and cream, get me a fork and I’ll be first to that party. I’ve had some pretty awful imitations of what should be a mouthful of heaven; pastry bases, caramel that’s more of a sticky toffee and even banoffee pie without the cream. This recipe has it all and best of all there is hardly any real cooking involved.
It’s a great dessert to prepare the day before and a cheap one too!
For the base
225g digestive biscuits
125g salted butter, melted
For the filling
125g salted butter, diced
100g soft brown sugar
400g pre made dulce de leche (otherwise known nestle top n’ fill caramel)*
Â½ tsp salt
For the topping
squeeze of lemon
300mL thickened cream
Â½ tsp instant coffee granules
1. Place digestive biscuits into a food processor and whizz until they become crumbs
2. Add the melted butter and whizz till incorporated
3. Press the mixture into a 23cm loose-bottomed tart tin. Evenly press the mixture so it covers the base and sides. Place in fridge to chill
4. To make filling place butter and brown sugar in a saucepan on medium heat and stir till sugar is dissolved
5. Add in the dulce de leche and salt and continue stirring until mixture is smooth
6. Pour over the base and chill in fridge for an hour
7. Cut bananas into thin discs, squeeze small amount of lemon and toss (this is just so the bananas don’t go brown)
8. Arrange bananas on the pie in concentric circles (make sure you fill it up, it is a BANoffee pie after all)
9. Using electric beaters, beat the cream and coffee granules together until soft peaks form
10.Spread cream in top of banana layer and finish with more bananas, chocolate shards or even pecans
I like to chill it a little longer before serving. This retro dessert is making a comeback and once you give it a go there is no turning back.
* You can make your own dulce de leche: buy a tin of condensed milk, puncture two holes on either side of the tin and place in a saucepan of hot water and boil on medium to high heat for approx. 2 hours until the condensed milk turns into a delicious caramel. But let’s face it we don’t all have 2 hours and I have an irrational fear the tin is going to explode, so if the product is ready made and available on the supermarket shelves why bother.