banoffee Archives | Recipes to Remember

Banoffee Pie

10 servings

Preparation time: 50 minutes
Chilling time: 1 hour 25 minutes
Cooling time: 5 minutes
Ingredients
For the base
285 g (10 oz) digestive biscuits, finely crushed (24 biscuits)
140 g (5 oz) butter (⅝ cup, or 1¼ sticks)
For the filling
70 g (2½ oz) butter (⅓ cup)
225 g (8 oz) dark muscovado/soft dark brown sugar, lightly packed (1 cup)
3 tbsp cornflour/cornstarch
240 ml (8 fl oz) milk (1 cup)
3 eggs, large (U.K.)/extra large (N.A.), yolks only
1 tsp vanilla extract
For the topping
4 bananas
240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
14 g (½ oz) chocolate shavings

Equipment

You will also need a 23 cm (9 inch) loose-bottomed tin or springform pan, base lined.

Method
For the base
Melt the butter in a small pan and then tip in the crushed biscuits.
Stir until the crumbs are coated with the butter.
Tip into the tin or pan. Using the base of a flat bottomed glass or measuring cup, pack them down to evenly coat the base and also create a rim, 2.5 cm (1 inch) up the sides to form a pie shell.
Chill for 1 hour.
For the filling
First mix the vanilla extract and eggs yolks together and then put to one side.
Then melt the butter in a small pan.
Now stir the sugar into the butter. Let it dissolve over a low heat, stirring occasionally, about 3 minutes. Remove from the heat and set aside.
Put the cornflour/cornstarch into a small bowl. Add a ¼ of the milk and stir to mix together.
Slowly stir in the remaining milk.
Then gradually stir the milk into the butter and sugar mixture until smooth.
Return the pan to a medium-high heat and bring the milk to a boil, stirring continuously. The mixture should now have thickened.
Reduce the heat and cook for a further minute, stirring constantly.
Remove from the heat and immediately beat in the eggs and vanilla.
Leave to cool for 5 minutes.
Give it a quick stir and then spoon into the pie shell and level the surface.
Chill for 20 minutes.
For the filling
Carefully remove the pie from the tin or pan and place on a serving plate.
Now slice the bananas and use them to decorate the top by covering in concentric circles, starting from the outside.
Whip the cream until peak stage is reached. Then dollop the cream on top of the bananas but leave the outside ring of bananas exposed.
Sprinkle the chocolate shavings over the cream.

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Individual Banoffee Pavlovas

These scrumptious pavlovas have a base of meringue topped with cream, toffee sauce and sliced bananas, then decorated with chocolate swirls.

Individual Banoffee Pavlovas

4 pavlovas

Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Ingredients
For the meringues
2 eggs, large (U.K.)/extra large (N.A.), whites only
115 g (4 oz) caster/white sugar (½ cup + 1 tbsp)
2 tsp cornflour/cornstarch
½ tsp white wine vinegar
For the cream topping
150 ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
For the banoffee topping
90 ml (3 fl oz) Dulce de Leche (a creamy caramel sauce) (⅓ cup)
2 bananas
For the chocolate swirls
55 g (2 oz) plain/dark chocolate

Equipment

You will also need a small disposable piping bag.

Method
Preheat the oven to 140°C (275°F) (gas 1)
To make the meringue, whisk the egg whites until stiff.
Then gradually add the sugar, a spoonful at a time, until the meringue is stiff and glossy.
Sprinkle over the cornflour/cornstarch and vinegar and whisk in.
Using the meringue from the whisk, dab a little in each corner of a large baking tray/sheet. Now line it with baking parchment. (The meringue will keep the lining in place).
Then spoon four separate large spoonfuls of meringue onto the paper and flatten to make circles about 2.5 cm (1 inch) thick.
Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool. If you have time, leave in the oven while it is cooling down with the door slightly ajar.
Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.
Next, whip the cream until it is thick, then gently spread over the meringues.
Measure the Dulce de Leche into a small bowl. Now slice the bananas and add to the bowl. Stir to coat the bananas with the caramel and spoon over the cream layer.
Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.
They can be chilled for up to one hour. Any longer and the bananas will start to discolour.

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Updated: August 1, 2018