I have had Banoffee Pie on the brain for the last week now. The obsession started last Wednesday night when I tasted some of the best Banoffee Pie at Churrasco Coogee. Then whilst flicking through ‘The great British issue’ of Gourmet Traveller magazine I found a recipe for Banoffee, it had to be a sign, I had to make this pie.
This is a pretty simple recipe to follow and the end result is scrumptious!
Note: Make sure you allow plenty of time for the caramel to cool before adding the bananas.
6 ripe bananas, thinly sliced
300 ml pouring cream
400 grams creme fraiche
1/4 cup – 1/2 cup of icing sugar (this wasn’t included in Gourmet Traveller’s recipe, but it sweetened up the fairly tart icing)
Scraped seeds of 1 vanilla bean
Shaved chocolate, to serve
For the base
240 grams digestive biscuits, coarsely broken
90 grams salted pretzels
75 grams caster sugar
200 grams butter, melted
200 grams caster sugar
100 grams butter
150 ml pouring cream
Process biscuits, pretzels and sugar in a food processor until fine crumbs form, add butter, pulse to just combine, press into base and up sides of a 5cm-deep, 24cm-diameter pie dish and refrigerate until set
I LOVE my Marie Claire pie dish, it’s the perfect size and shape for family sized pies!
Meanwhile, for salted toffee, stir sugar and 50ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter, cream and 1/2 teaspoon sea salt flakes (be careful as hot caramel will spit), stir until combined, then pour over crumb base and refrigerate until chilled.
Arrange banana on top of caramel and set aside.
Whisk cream, creme fraiche and vanilla seeds in an electric mixer until firm peaks form. Spoon on top of banana, scatter with chocolate shavings and serve.
Check out Gourmet Traveller for thousands of delicious recipes from all around the world! I love collecting the magazine and can spend hours on the website trawling through so many beautiful recipes.
What food/dish have you had on your mind lately??