Mmmm, toffee and bananas is such a good combination. This pie looks completely delicious. I wonder how this crust would be filled with traditional southern (US, that is) sweet potato pie filling, then covered with toffee and whipped cream. Really I think there are many things that benefit from being covered with toffee!
yum - this is very like one of my family's fave desserts - I should get my mum's recipe sometime - we have always called it caramel tart but I love the name banoffee pie
28 September 2008 at 01:34
[Image]I made this dessert a few weeks back for a family BBQ. It was very quick and easy to make, mainly because it was more a matter of putting components together rather than baking, especially as I cheated slightly with the toffee sauce. I used Dulce de Leche rather than make my own, which saved time.
I did make my own pastry and used a third of the recipe given here for cinnamon hazelnut pastry as I thought these flavours would go well with the toffee and bananas. After the pastry had blind baked it was simply a matter of adding the toffee sauce, some sliced bananas, fluffy mounds of whipped cream and a light shaving of chocolate to finish the dish. You could speed up the process even more by using ready made pastry or even just a crushed biscuit base.
Banoffee Pie [Image]Ingredients 400-500g shortcrust pastry 400g Dulce de Leche 200ml double cream 1 tsp vanilla essence 2 large ripe bananas 20g dark chocolate
Method Roll out the pastry and line a 9inch/22cm fluted tart tin with it. Then place in the fridge to firm up for 15-20 minutes. Preheat your oven to 200C. Prick the base of the pastry and blind bake (with baking beans or a bag of rice) for 12 minutes before removing the baking beans and baking for 10 minutes more until crisp and golden in colour. Remove from the oven and allow to cool. Spread a thin layer of the toffee sauce over the base of the tart. Slice the bananas into thick rounds and arrange over the toffee sauce. Spread the remaining toffee sauce over the bananas until they are well covered. Add the vanilla to the cream and whip until soft peaks forms. Spread over the filling and decorate the top with a little grated dark chocolate. Refrigerate until required.
If you want to make your own toffee sauce, here’s how: Ingredients 115g butter 115g light brown sugar 400g sweetened condensed milk Method Place all the ingredients into a pan and heat gently, stirring until all the sugar has dissolved and the ingredients well incorporated. Turn up the heat and bring the mixture to the boil, stirring constantly until it changes to a deep caramel colour. Remove from the heat and leave to cool before using. DO NOT touch the caramel it will be extremely hot![Image]
"Banoffee Pie"
7 Comments -
Absolutely beautiful. I love the idea of bananas and cinnamon too.
26 September 2008 at 13:16
Looks wonderfully delish!
Maria
x
26 September 2008 at 16:32
I have always wanted to make a banoffee pie, and yours looks fantastic!
26 September 2008 at 16:36
Banoffee pie is such a favourite - yours looks excellent and the pastry sounds particularly good.
26 September 2008 at 16:45
Mmmm, toffee and bananas is such a good combination. This pie looks completely delicious.
I wonder how this crust would be filled with traditional southern (US, that is) sweet potato pie filling, then covered with toffee and whipped cream. Really I think there are many things that benefit from being covered with toffee!
26 September 2008 at 19:00
One of my favourite desserts! The pastry sounds really good
27 September 2008 at 13:45
yum - this is very like one of my family's fave desserts - I should get my mum's recipe sometime - we have always called it caramel tart but I love the name banoffee pie
28 September 2008 at 01:34