How to Make Banoffee Pie
In 2010, my mother-in-law made this as one of her numerous Christmas desserts. It was on the list because her youngest son is a fan. It is his favourite. It is now my favourite ever dessert too! Oh my. How my world changed that day. I have NEVER known such deliciousness and that’s saying something as I am a chocolate freak. But this, wow. It takes the cake. It IS the cake. Be warned. I had to ask her how to make banoffee pie. I needed this recipe more than I’ve ever needed one before.
One serving is never enough so if you are on any kind of food restriction (sugar free, paleo, wheat free, grain free, gluten free…. ) DO NOT MAKE THIS. I’m telling you, you won’t be able to resist. It’s a magic combination of buttery biscuit, caramel, banana and cream and hits the sweet spot. That mysterious bliss point where all the factors combine to create perfection – that is this cake. Abstain if you must but only if you must. Adding this cake to your repertoire will make you look like a genius in the kitchen! This year, it’s my contribution to our Christmas Day Lunch.
Ingredients for a large pie big enough to serve a village
2 tins condensed milk
200 gram butter – melted
300 ml cream
1pkt malt biscuits
1/2 pkt ginger nut biscuits
4 large bananas (to make a double layer)
cinnamon or nutmeg for sprinkling on top
1. First, place the two tins of condensed milk into a big, DEEP pot of water. Bring it to the boil, then turn down to simmer for 90 mins. Be sure to keep topping up the water so that the tins stay submerged at all times. This is to prevent the tins popping and a caramel-flavoured fire hose exploding in the kitchen! When done, let them cool.
2. Take both lots of biscuits and pop them in a large zip lock bag, or your thermomix. (I love mine. This step is done in 20 seconds!) If doing this step by hand, use a rolling pin to roll and crush the biscuits into tiny crumbs. Place the biscuit crumbs into a bowl and add melted butter so that crumbs begin to stick together.
3. Lay the crumb mixture in a long pyrex dish or pan and press down firmly to form the base. Some people like to make it in a round dish and create a small crust on the edge of the pan. I prefer the rectangle tray and no side crust but that’s just how I roll.
Tip: Pop the tray into the fridge for a few hours to set. This makes the next step so much easier!
4. Open both tins and spread cooled caramel across the biscuit base in a thick layer.
5. Slice the bananas long ways and layer them on top of caramel so that the entire caramel is covered. A double layer is great, helping to trick you into feeling somewhat healthy (it has bananas!). The fruit helps to prevents that sick feeling you get from cream overload!
6. Whip the cream until peaks form then layer the cream on top of the banana. Sprinkle with a cinnamon sprinkle or grated chocolate topping.
7. Now, pop the mind-poppingly good Banoffee Pie into the fridge to chill for at least 30 mins (if you can wait that long) then share it with friends whilst enjoying a hot cup of tea!
Be warned- this stuff is moreish. I dare you to stop at one serving!