What can I say about this dessert that it doesn’t say for it’s self the banoffee pie is a delicious creamy dreamy dessert that is simply impressive I must say with the crunchy base and caramel and bananas well that is a heaven of a dessert
I was so pleased when I came across this version that I just had to share it on to you all .. happy baking
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Here below is the recipe and the video tutorial to watch
Ingredients Makes about 10 servings
Crust
10 oz (300g) digestive biscuits or graham crackers
1/2 cup (113g) butter, melted
Filling
1 can (14 oz – 397g) sweetened condensed milk, unlabeled
2-3 ripe medium bananas
Lemon juice from a lemon
Topping
1 1/4 cups (300g) whipping cream , chilled
2 tsp (2g) instant coffee
Chocolate curls
1. Prepare dulce de leche. Place the unopened can of sweetened condensed milk in a saucepan, and cover with water. Place the saucepan over medium-high heat and bring to a boil. Cook for 2.5- 3 hours. Remove from heat, remove the can from water and cool.
2. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
3. Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan. Refrigerate for 30 minutes.
4. Spread the dulce de leche over the crust and refrigerate for about 1 hour or until ready to serve.
5. In a large bowl mix cream with instant coffee until stiff peaks form.
6. Slice bananas thinly. Sprinkle lemon juice over the slices to prevent oxidation and arrange them over the dulce de leche in one layer.
7. Spread the whipped cream over the banana slices and decorate with chocolate curls if desired. Serve immediately.
