This bake is dedicated to my fabulous sister Nicola who turned 23 on Monday. Our Dad was an expert caramel maker and could bake a seriously good Banoffee pie. Nicola often reminds me that this pie is her favourite pudding in the world and has hinted on more than one occasion that she’d like me to show her how to make it. So here you go Sis, one Banoffee pie recipe, and I even saved you the extra can of caramel!
Nowadays the supermarkets serve up cans of ready-made caramel which can save you a little time and effort in the kitchen. However, for me it’s the magic of preparing this key ingredient that makes this bake so fun in and brings back such fond memories of my Dad pottering in the kitchen!
There is something truly incredible about immersing a can of unopened condensed milk in boiling water for a 2-3 hours (watch it carefully, the pan must not boil dry under any circumstances, otherwise you risk damaging life/limb/your kitchen ceiling), letting it cool (and you really must be patient, that burn would be nasty) and then cracking it open to reveal the wonderfully smooth, gooey, delicious, creamy caramel. Mmmmmmm… it’s baking magic I tell you!
The caramel will keep in the unopened can indefinitely so it’s always worth having a couple bubbling in the pan so that you have some caramel on hand whenever you get the urge to bake!
This recipe is the result of a few google searches and my own tweaking. I opted for a baked biscuit base (which I felt was a little on the stingy side actually, I may double the quantity next time or use a smaller pie dish) and drizzled the finished pie with melted dark chocolate because, well… do I need a reason to drizzle chocolate on anything!
You will need:
300g oaty biscuits e.g Hob Nobs (but see my comment above regarding the thin base)
60g butter melted
Caramel made from 397g can of condensed milk
3 large bananas, sliced
350ml double cream
1 tbsp icing sugar
50g dark chocolate
24cm tart tin with a removable base… but I don’t have one so I used my trusty springform tin and tried to create an edge for the pie. I’m not sure it worked, which may mean that this is technically a Banoffee cake!
- Preheat the oven to 180c.
- Crush the biscuits in a food processor and then add the melted butter and pulse to combine.
- Press the mixture into your tin in an even layer. Transfer the tin to a baking sheet and then bake for 10-12 minutes, until lightly toasted and set. It smells really, really good at this stage! Leave to cool and then gently release from the tin and place on a serving plate.
Spread the caramel over the biscuit base and chill for one hour. Arrange the banana slices over the toffee.
- Whip the cream and sugar together to form soft peaks and then spread over the bananas. Melt the chocolate using your preferred method, allow to cool a little and then drizzle over the cream.
Although we devoured a few slices yesterday evening I think I preferred the pie after it had spent a night in the fridge. It is seriously yummy, Mr. LA dubbed it the best pudding I’ve ever made! High praise indeed!
So ladies, any fans of Banoffee out there or do you have another favourite pudding or pie?
Loveaudrey xxx
Ooh this looks yummy !!
Banoffee pie is one of my favourites 🙂 I made it myself once, you’ve inspired me to make it again haha, definitely with the chocolate though 😛
– Beth x
http://beautymarked24.blogspot.com
That really looks delicious! Bookmarking this page for when I need to make some kind of dessert, my mouth is watering just looking at your photos!
I love you too much Big Sis!!! This looks amazing and am very jealous that you all got to eat it and I couldnt!! When I get back to England I will be trying this out!!!! Thank you!!!!! I can forgive Dad now for never teaching me!!! xxxx
Looks amazing! I have a lingustic question though: is there any difference between a pie and a pudding? I always thought there was, but you seem to use these two terms intechangeably for this recipe… I’d love to know! xxx
I couldn’t look at the pictures because my cheesecake phobia centres around the biscuit base…but I’m sure the resy of it is lovely!!!!! xxx
@Beth So glad you share the pasion for this pud… and yes, def with chocolate next time!
@Dani Glad you like the look of it lovely, it was truly yummy!
@Knickers Loves you too! We may have had banoffee pie but you’re in AUSTRALIA FFS!! Quit moaning 😉
@Rocaille Hmmmm… your question really got me thinking! There is a difference between a pie and a pudding but I often refer to the course after your main course as ‘pudding’ and this pie would def be eaten as a pudding in our house rather than as a stand alone treat at tea time say. If we’re really going to get technical though I probably wouldn’t even call this pie as to my mind a pie is pastry based, of course you can get sweet or savoury pies! Just to confuse things further, I said all this to Mr. LA and then he pointed out that you can also get a savoury pudding in the form of black pudding which is usually eaten for breakfast in England. But then, like most English people, I’m no expert on the English language and I’ve probably used the words incorrectly!
@Laura Oh honey, if I’d known I would have found the energy to make proper pastry, especially as I was hoping a baking post would brighten your day. You must tell me what you would like to see me bake so I can do a post full of yumminess just for you!
xxx
That looks delicious! xx
That looks seriously good, I can taste it now! x
I wanna see you bake that Double Decker cake, hehe 🙂 xxx