It was my beautiful and super talented friend’s birthday last week. Zulfa also decided on a tea party for her 30th and when I offered to make something she asked me to make a Banoffee pie. Before this conversation with her I had never heard of a Banoffee pie, so I asked her for a recipe. She sent me one from the Nestle Carnation website. Making a banoffee pies was quite hard for me mostly because I am not a fan of sugar cookery, but all in this was a fun recipe to try even though my pie did not come out quite as planned. I will try it again, but I may do a few cheats I discovered after making it.
This is what you need to make it;
For the base:
- 100g butter, melted
- 250g digestive biscuits, crushed
For the caramel:
- 100g butter
- 100g dark brown soft sugar
- 1 can of Nestle Condensed Milk
For the top:
- 4 small bananas
- 300ml carton whipping cream, lightly whipped
- grated chocolate
You will also need…
20cm loose-bottomed cake tin, greased or a pie dish. I used a pie dish because it seems less stressful than trying to remove it from the cake tin bottom when it’s time to put it on a plate.
How to make it;
1. Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the Banoffee pie recipe. Chill it for ten minutes.
2. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate. I served it in the pie dish I made it in.
This is what I will do differently when I make it again;
When making the caramel I’ll use a non-stick pan. When I made my caramel I used a put that I think got to hot so the mixture went a bit weird in the pot.
If I want to reduce the stress of making the “toffee/ caramel part next time I should buy a tin of Nestle caramel treat and use that instead as the filling. I saw this in another recipe for Banoffee in a a recipe book in Readers Warehouse recently.
I did learn that when something looks a bit weird as this did I should carry on and see how it turns out right at the end. I though I would have to throw this one away but it actually came out okay – and tasted quite yummy.
If you try this please let me know what you would do differently, or post a picture in the comments below.
Happy baking.
