Sunday, 13 January 2013

Banoffee Pie

The past two months have flown by so quickly. My entire life has taken the biggest turn with the arrival of my beautiful baby boy! I can't thank Allah enough for this blessing. Every single moment is spent caring for a whole entire tiny human being.
I have been able to carry on baking and making desserts though!! Surprisingly enough!
I thought once my little baby would make an entrance, all my kitchen antics would fly out of the window. Well we can't live without sustenance can we?
Blogging however, seems to have taken a back seat. I really have missed taking pictures and writing about my hopefully this means I'll try and post more often.

My first attempt to making a dessert was a couple of weeks ago. Banoffee pie!!!
Creamy, decadent, sticky, sweet, buttery and crumbly....oh so delicious!! Luckily this recipe is so quick and requires each step to be made in shifts. Which is perfect for me :-)
First, a buttery, crumbly base made with digestives and topped with a gorgeous, golden caramel layer and finished off with bananas, cream and (ofcourse) chocolate.
You can't have any dessert without chocolate. That's just wrong!!!

So far everyone who has tried this pie has fallen in love. Try making it. You will too :-)


For the base:
500 grams digestive biscuits
150 grams butter (melted)

For the Caramel:
100 grams butter
100 grams dark brown soft sugar
397 grams sweetened condensed milk (one can)

For the topping:
1 carton double cream
1 pack (2 fingers) Cadbury's twirl (I choose this because it is the perfect hit of chocolate!)
4 large bananas

Line your springform pan with greaseproof baking paper and grease it using butter.
Place the digestive biscuits in a food processor and whizz until they are completely crushed. Pour in the melted butter and whizz again till it starts sticking together.
Pour it in to your pan to create a base. You can also place some of it on the sides of the pan to create a pie shell.
Place in the refrigerator for a couple of hours or in the freezer.

In a non-stick pan, melt the butter and the dark brown soft sugar until the sugar dissolves. Pour in the condensed milk and keep stirring. Once it comes to a boil (It will start spitting so be very careful and maintain a distance from the pan)- let it boil for minute, while continuously stirring. It will become thick and come off the edges of the pan. Pour it on top of the base and place it back in the refrigerator for a couple of hours.

Once the caramel has completely cooled, beat the double cream in to soft peaks.
Slice the bananas and place on top of the caramel. (To avoid the bananas going black too quickly, instead of putting lemon on them which could cause them to taste slighty different, I submerge the bananas in boiling hot water for a couple of minutes before peeling . The skin will go black. This way the bananas don't go black in the pie for 2-3 days).
Pour the Whipped cream on top of the bananas and sprinkle the top with chocolate.

Leave in the refrigerator to chill for a couple of hours before serving.

Enjoy :-)