Banoffee pie! Everybody loves it!
Banana and toffee(dulce de leche) and cream, what a great flavor.
What a great creation!!
This pie is originally from East Sussex England.
The Hungry Monk is the name of the restaurant where this amazing pie was born.
I wish I had visited this restaurant while I was in England!!
The toffee is often made with tined condensed milk.
You just need to boil unopened tin of condensed milk for about 3hours.
And wow! It becomes perfect toffee!
So easy right?
But this time, I couldn’t find the tin!! I went to several super markets but couldn’t find it.
So I decided to make it my own, much easier and faster than going to supermarkets with my kids (you know what I mean mamas?lol).
And that was actually much easier than I thought. Also it took maybe shorter than boiling tins.
But you just have to be careful not to burn it. You have to stand there and stir it often.
If you are patient person, it is great to make your own.
Having said that, I would probably stick to tin one though haha! The tin one does taste good anyway!
If you want to try your own, I used Jamie Oliver’s method but not goat milk.
We don’t really have toffee in Japan so I had never had it until I went to England.
And immediately I was hooked. I mean it is like caramel right?
Oh yes, I just came up with new recipe idea while I was writing about it. hahaha
I hope it works!!
But for now, enjoy this classic banoffee pie!!
There are 4 layers but all of it are so easy to make(I mean one of them is sliced banana lol), so don’t be afraid!
I hope you all enjoy it!!
Banoffee Pie
Ingredients
- 1 tin condenced milk
- 200 ml Cream
- 15 g Granulated Sugar
- 2 Bananas sliced
- Chocolate or coffee powder or both to taste
Short Crust Pastry (this will be enough for 2 pies)
- 330 g Flour
- 115 g Icing sugar
- 150 g Butter diced
- 1 Egg whisked
Instructions
- Boil the unopened tined condenced milk for about 3hours. And leave it to cool. (make this in advance)
- Preheat the oven to 180c.
- Put flour and icing sugar in a bowl and rub in with your fingerprints till it resembles coase breadcrumbs.
- Add the egg and put it together to a ball and flatten it.
- Devided to 2, wrap one and freeze it. Another one, you can use it immediately.
- Roll it into about 3cm thickness and line the pie dish and pick all over with a folk.
- Line the tart with baking paper, filled with baking beans or rice. Bake for about 10 minutes and remove the beans, bake for another 10 minutes. And remove the baking beans and the baking paper, then put it back to the oven to bake the bottom for about 5 minutes. Leave it to cool.
- Whip the cream with sugar and vanilla.
- When the tart base is cool, put the toffee and level.
- Place sliced bananas on the toffee and put whipped cream on top. And sprinkle chocolate or coffee all over it. Place it in the fridge for at least 6hours to set before you sereve.
