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Mona Farrugia's Banoffee Pie

Mona Farrugia shares her dessert pride and joy with readers of planetmona.com: the Banoffee Pie

 
Mona Farrugia's Banoffee Pie
Mona Farrugia's Banoffee Pie
Mona Farrugia's Banoffee Pie
Mona Farrugia's Banoffee Pie
Mona Farrugia's Banoffee Pie

Information

Main Ingredient Banana
Preparation Time 30 minutes
Cooking Time No cooking required
Course Dessert
Recipe Serves 12
Recipe Type Dessert
Method

How do you spell banoffee? Is it with one n or two? This is the only dilemma that I face with this dessert. Otherwise it ticks all the boxes.

Will people ooh and aah when I bring it out for dessert? Yes they will.

Is it amazingly simple to produce and requires no cooking? Oh yes it is and it doesn't.

Will it give you instant diabetes, help you put on 15 kilos and throw your low-carb diet straight out of the window? Of course it will.

There are a gazillion recipes for Banoffee Pie on the net but none I have ever tried has the detail of this one, which I have developed throughout the years. This manages to balance crunchy with gooey and smooth, a slight tartness in the ginger biscuits with the sweetness of the caramel and the softness of the fresh cream. It is, in my very humble opinion, as perfect a recipe as I will ever write.

 

You need:

1 pack of ginger biscuits

100g unsalted butter

2 cans of condensed milk

2 ripe bananas

2 tubs of fresh cream

Good quality dark chocolate, frozen, to be grated finely on top

 

This is enough for a 25cm round spring-form tin. I place stretch and seal on the bottom so that I can then slide it out while sliding the pie on to a cake stand.

 

How:

First the toffee part: in plenty of water place the closed condensed milk tins and boil quietly for around four hours. Yes, four hours.

The trick, as you may have noticed, is in the tang of the ginger in the biscuits, so please use good quality, crunchy ones. Whizz them in the blender. Meanwhile melt the butter on low heat in a pan. Add the whizzed biscuits. Upend them immediately into the lined cake tin and flatten with the back of a spoon or a potato ricer until you have a compressed base.

Chill in the fridge for at least half an hour until the butter has hardened again.

Meanwhile take the cans out of the heat, open on both sides and push out the toffee to a bowl. Smoothen out together in a bowl.

Take the base out of the fridge and start to spoon the toffee on to the base. There are two ways to do this: either you take the base out of the tin, slide it on to a cake stand (or plate) and continue the layering there. Otherwise you press the toffee into the tin and rechill. I don't like this second method as it will smear when you take it out.

Then you lay the slices of banana as per pictures.

Over these you now pipe, using a zig-zag edged nozzle, the cream which you would have whisked until slightly stiff. As you can see, I go a little haywire.

Then sprinkle the grated dark chocolate on top.

Store in the fridge.

Store in the fridge...right. More like 'stuff face'.

 

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Marcella1977
January 30, 2012
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just ate the most horrible tasting banoffe pie... no caramel! loads of cream and thin banana layer and dry biscuit base... yuk...

 
 
Sarah poulton
May 23, 2011
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just bought a can of caramel dulce de leche is it good to use this instead of boiling the milk for the toffee?

 
 
Victoria Vella
May 06, 2011
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http://www.wikihow.com/Make-Dulce-De-Leche#Warnings

This seems to result in toffee too! Mona doesn't want me to try the microwave method! Any idea whether a closed tin in a pressure cooker explodes because my pressure cooker's instruction booklet says never to put containers with metal lids in the cooker! The microwave method seems foolproof to me:)

 
 
Joseph Agius
April 29, 2011
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I do banoffee nearly exactly as this one, the only difference I use digestive biscuits instead. A trick that I like to do and wish to share is that instead of just one tin of condensed milk, I boil 4 tins together and put the extra ones in the freezer. Than when I will be using them I just defrost one tin. It will save you time and money.

Mona's reply

@Joseph
Heq...that's why it's mine hux? :)) The ginger biscuits give it a bit of zing. The idea of boiling 4 at one good is very good although you can simply store them in a cupboard. That stuff has so much additives it could preserve a human body :)

 
 
ethelbert
April 29, 2011
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I will surely try it .. it looks fairly easy to make !!

But I am a bit perplexed, is it safe to put the closed tins in boiling water ?

Mona's reply

@Ethelbert
Very good question. I used to think they would explode. They don't :)

 
 
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