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:

Ingredients:

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

Method:

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.