Horray for banoffee pie!
I don’t think I appreciated just how British a banoffee pie recipe is until I began selling it at Jiashan market, only to discover it’s still relatively unknown outside of the UK. I’ve always had a bit of a soft spot for this 1970’s culinary creation to the extent that many a quarrel with my siblings would erupt as to who got the last slice (sharing was of course never an option!).
Brotherly bickering aside, its a real crowd pleaser and, without fail, always one of the first items to sell out. It’s delicious, incredibly simple to prepare and, as the name would suggest, marries the best friend flavors of banana and toffee. I like to add roughly chopped almonds and dark chocolate to the recipe, which have a great affinity with the bananas and toffee and also help to add satisfying crunch to the overall experience.
When boiling the condensed milk it’s important to keep the ton covered with water at all times. If you don’t there’s a risk the tin will explode and coat literally every imaginable surface of your kitchen in toffee sauce!
Banoffee Pie recipe
220 grams digestive biscuits, crushed
100 grams butter
75 grams almonds
100 grams dark chocolate, roughly chopped
1 tin of condensed milk
3 bananas, sliced
300 milliters cream, whipped – whipping cream or cream that has been whipped into soft peaks or until just stiff
To make the toffee sauce place the unopened tin of condensed milk in a saucepan, and cover with cold water to completely submerge the tin. Slowly bring the water to the boil, then cover with a lid and reduce the heat to a gentle simmer. Cook for 2 hours, adding more water if necessary, then carefully remove the tin from the water and leave to completely cool.
Lightly toast the almonds by scattering them onto a baking tray and cooking in a preheated oven for a few minutes set to 160ºC. Watch carefully, as they will burn quickly. Allow to cool before roughly chopping.
Add butter to a large saucepan and place over a gentle heat. Once melted, add the crushed digestive biscuits and half the almonds. Mix to combine and then pour into a greased 9” easy release cake tin. Use the back of a spoon to press down and create a firm base.
Melt half of the chocolate in the microwave, and brush the mixture brushing evenly over the biscuit base.
Place the sliced bananas over the surface of the base, followed by contents of the cooled tin of condensed milk. Whip the cream to soft peaks and just stiff and then spread on top of the pie followed by the remaining almonds and chocolate. Refrigerate until ready to serve.