This post has been a long time coming ….. and I’ve promised to post my recipe for Banoffee for a while. But first, there is a story to my Banoffee which I will share with you now.
When I first joined twitter, ages ago it seems, my intention was to tweet anonymously have some fun and never reveal who I was. [email protected] my twitter handle was my alter ego, and twitter was somewhere where I could chat and make virtual friends across the world, particularly at a time when I was recovering from surgery and was not only quite housebound but also awake at all sorts of odd hours. I didn’t really ‘get’ twitter when I signed up, why on earth would strangers message me and I message strangers? I couldn’t figure it out and didn’t see why anyone would use twitter and what it was for, but anyway, bored and housebound I signed up after reading a post in Time Out Dubai which mentioned how strong twitter was in Dubai and I started following the top 10 twitterati accounts in Dubai at that time. Soon I made virtual friends and became au fait with passing the time of day and night with people across Dubai and indeed across the world. All well and good, it was occupying my time, I was making virtual new friends and twitter was relieving my boredom.
So back to the Banoffee story ….. late one night I saw a tweet from one of my virtual twitter friends @DubaiNameShame who tweeted that he was fancying Banoffee Pie, his tweet started me drooling, now he’d mentioned it, I was fancying it too, I hadn’t had Banoffee Pie in a long time. So I tweeted to ask where he bought it and he said he hadn’t found it. Sigh !! Next morning, spurred into action I decided to make my own Banoffee and tweeted DubaiNameShame (now DubaiNews&Views) to tell him – teasing him mercifully throughout the day as I kept tweeting pictures to show progress. By the end of the day I had made way too much banoffee and so agreed to meet DubaiNameShame who was also an anonymous twitter person the next morning to handover some pie. So we met in a coffee shop and exchanged the goods so to speak and later that day he tweeted how he enjoyed the pie. People saw the tweet and the next week I found myself in the coffee shop again, with another two more anonymous twitter people sharing Banoffee Pie. The rest as they say is history. I regularly made and shared Banoffee and soon became ‘famous’ for my Banoffee Pie – taking it to events, the gym, people’s houses and even to share with a the lovely Chef David Miras and his team at Al Maha. At one stage I was even going to go into the Banoffee business and got a fantastic anonymous review by the team at Dubai Confidential.
And so as they say “the rest is history” and the secret is out, no longer mine to keep secret, I’m going to share the recipe for my Banoffee Pie so you can treat yourself to a rich, indulgent yet wonderful treat, but of course I may be a bit biased. I present to you : Banoffee Pie.
So what is Banoffee – well it’s biscuit and butter base topped with indulgent soft rich caramel toffee, a layer of bananas, plenty of whipped cream and then topped off with some flaked chocolate.
Banoffee Pie : Serves 8
- 1 Can (397g) Sweetened Condensed Milk
- 250 digestive Biscuits
- 100 g Butter (I use salted, but you are supposed to use unsalted)
- 4 Ripe Bananas (but not too ripe)
- 300 ml Whipping Cream (also called Heavy Cream)
- 2 Cadbury Flake bars (or a finely grated chocolate bar)
- To make the caramel/soft toffee. Place the unopened can of condensed milk in a saucepan of hot water, making sure it is totally covered in water. Bring the water to the boil. Reduce the heat so the water is simmering (small bubbles in the water). Simmer the can of condensed milk for 3 hours. You will need to top the saucepan up with more hot water from time to time. TIP : if you have a slow cooker you can do this in the slow cooker – cover the can with hot water from the kettle, and leave in the slow cooker turned to high for 3 hours)
- After 3 hours, remove the can (go careful it will be extremely hot) and leave the can of soft toffee/caramel to cool in the can for an hour or so or even until it is warm. You can leave overnight if you wish to do so, it will just be a bit harder to spread.
- Meanwhile Crush the biscuits into fine crumbs either by place the biscuits and bashing with a rolling-pin (great for stress relieving) or by blitzing in a food processor. Tip : Personally I don’t mind a few odd larger pieces of biscuits in the base, but if you do keep on bashing until they are all crushed.
- Melt the butter either in the microwave (do it in 15 second intervals so it doesn’t burn) or slowly in a saucepan on the hob and add to the biscuit crumbs, stirring the butter through so that it covers all the biscuit crumbs
- Line the base of a 20cm spring-form cake tin with the biscuit crumbs and butter mixture, pat down so they are firm and place in the fridge to cool for an hour or so.
- Spoon the caramel from the can over the biscuit crumbs, use a palate knife or back of a spoon to spread evenly over the biscuit base and put back into the fridge
- Before serving, slice the bananas and place them over the caramel – 2-3 deep is ideal.
- Using a hand mixer or your food processor, whip the cream until it forms very stiff peaks
- Spoon the cream over the bananas or put into a piping bag and pipe over the bananas if you preferred a more polished finish
- Top with crumbled Flake bars or grated chocolate of your choice
- Put back into the fridge to set for an hour or so, or even overnight if you want
- Remove carefully from the cake tin and serve sliced
TIPS : This makes 1 x 20 cm Banoffee Pie which is perfect for slicing and sharing, you can also divide the mixture and make individual Banoffee Pies if you prefer. Serve in glasses for a dinner parties or even plastic cups for picnics etc depending on how you want to serve. Just remember as the recipe has fresh cream it needs to be chilled until served.
This will keep in the fridge for approx 2 days after making.
Once you’ve made Banoffee once using the above recipe, feel free to Freestyle how you wish – for instance you could use different biscuits, or even a pastry base, you could caramelise the bananas lightly in sugar before adding, you could add flavouring to the cream, fresh vanilla for instance. Baileys works well for Christmas as does Amarula if you want an indulgent adult pudding. Toppings can range from grated chocolate, your favourite mini chocolate bar, smashed maltesers etc – make it your own and enjoy.
Finally, if you love this recipe or banoffee then please tweet me a picture (@Bettyboodubai) or Share on Instagram (@CoffeeCakesAndRunning) when you’ve made yours, Be Inspired, Make It Yours and Sharing is Caring 🙂
PS : Banoffee Pie – the first Banoffee Pie was made in 1972 at The Hungry Monk restaurant in East Sussex (UK). Originally spelt Banoffi, but now spelled as Banoffee – apparently when first made the restaurant says the dish was so popular that they “couldn’t take it off the menu” – I have to agree, this is something I will never stop making as it’s a dessert that makes me happy.