Dessert Recipe: Banoffee Pie

I tend to lose myself in the routine by playing different roles and meeting everyone’s expectations like every woman.  So once a while it is good to step back every now and then from being a wife, a mother, a daughter, a sister, a nurturer and just have some time to be crazy and laugh loud with your friends. Having a night out with your girlfriends is food for your soul and a major stress relief.

So last Friday was one such night, where we ladies decided to take some time out with each other, let loose and be ourselves. With each drink our conversations grew louder, sang out songs and danced like there was no tomorrow. I am blessed to have some of the most uplifting, encouraging and wonderful friends that help me through life’s little challenges. (Touch wood) “It’s smart to invest in the friendships that make you happiest " - Scholar William Schopik (absolutely true)!

I made this easy peasy Banoffee Pie for our ladies night where my gals did justice by wiping it off clean. All you need is the buttery biscuit base, caramel, banana, whipped cream and dust on top with cocoa powder!!!  I hope you get to try making this. It is a no fail recipe, a show stopper and one of my favorite!!

Buttery biscuit base and Caramel

once the caramel is set, top it with a layer of sliced bananas

And then layer on top of the bananas with some whipped cream

And lastly dust cocoa powder before serving!

Recipe is adapted from here

Ingredients

For the base   

• 75g unsalted butter
• 200g digestive biscuits
• For the caramel filling
• 150g brown sugar
• 150g unsalted butter
• 1 x 397g can condensed milk
• pinch sea salt flakes

For the topping

• 2 ripe bananas
• 150ml whipping cream
• 2 tablespoon Cocoa powder

Method

• Firstly make the biscuit base. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor.
• Mix biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the center of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm.
• While the base cooling, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved and keep stirring till it blends together.
• Then add the condensed milk, the sea salt flakes and bring up to a boil, then take off the heat and let it cool slightly.
• Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. And transfer it back to the fridge and leave to cool completely.
• Slice the bananas and layer them over the set caramel.
• Whip the cream in a large bowl with electric hand beaters till thickened and stiff. Spoon the cream over the bananas or pipe it to decorate.
• Dust the cocoa powder over the pie.
• Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, and then slide the banoffee pie off the tin base and onto a plate before serving.

Tips:

• Instead of cocoa powder you grate chocolate, or melted chocolate over the cream.
• For coffee flavour add 1 tblps on expresso into the cream before whipping.

All above Images are copyrighted Tickled by Inspirations