Friday 4 January 2019

Foodie Friday – Banoffee Pie

Banoffee pie comes from England originally – which surprised me because I thought it was American.  It originated in the 70's.

Strange to think no one had put banana and toffee together before!

Here is a traditional recipe for it:

For the base:
  • 100g butter, melted
  • 225g light digestive biscuits, crushed
  • For the caramel:
  • 75g butter
  • 75g dark brown soft sugar
  • 397g can Condensed Milk
For the top:
  • 2 medium bananas
  • 150ml carton whipping cream, lightly whipped
  • Cocoa powder, to dust
You will also need...
20cm loose-bottomed cake tin, greased


1.    Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill it for ten minutes.

2.    Place 75g butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3.    Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with dusting cocoa powder on top.

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