Anyone who has ever whipped up a banoffee pie knows that this dish is seriously simple, and unbelievably delicious. It is a wonderfully over-the-top dessert. It's crunchy, sticky, creamy, and so indulgent that it makes my mouth water just writing about it. Try it once, and it will soon become a real favourite for hassle-free entertaining.
Makes a 12" pie. Serves approx 10
2 cans of condensed milk
400gms biscuits (I recommend digestive biscuits, graham crackers or hob nobs)
100gms butter
5-7 bananas
200ml whipping cream
Fill a large pot with 3/4th of water and place over high heat. Once the water boils, submerge the cans of condensed milk. Ensure that the cans are fully immersed or it will end up exploding! Leave the cans to boil underwater for 2hrs. Remove from the water to let it cool.
Melt the butter. Crush the biscuits till a fine crumb. Now add the butter to the biscuit and combine. Transfer to your pie dish and press down to create an even base. Chill the tin in the fridge for 30mins.
The next layer of the banoffee pie is the best: sticky, caramel or toffee. The boiled condensed milk forms a thick, sticky, absolutely delicious toffee. Once cooled, spread the toffee evenly on top of the biscuit base.Thinly slice the bananas and lay them over the condensed milk toffee. Refrigerate for 20mins.
Pour whipping cream in a large bowl and whip till stiff. Spread the cream evenly on pie and refrigerate for another 30mins. Slice & serve. Its simply divine on its own, but if you are feeling indulgent, grate some chocolate on top and enjoy!
Note: Traditional banoffee pie calls for a shortcrust pastry base, but the biscuit base is popular for a reason. Not only is it delicious and adds some crunch, it also doesn't go soggy at the bottom and it helps cut the sweetness of the condensed milk
Tip: Tossing bananas in a little lemon juice makes the pie keep better and also lends a hint of tanginess to all the sweetness.
I'd also recommend add a dash of coffee to the cream as you are whipping it, to give some additional flavour
