So this would have been posted last Friday but I managed to mess it up. I’ve made this pie so many times before I’m not sure how I managed to screw it up so badly. I’m not saying that I didn’t eat it and it wasn’t delicious, it was just wasn’t a perfectly formed pie. Clearly my diet has gone to hell but I can’t help if my body requires copious amounts of delicious treats. In fact I have been very been very fortunate and have lost 3 of my 5lbs despite the Cornish pasties, cheese and banoffee pie etc. Although I would say that is due to the fact I have only been eating a cucumber and green pepper soup for my lunch. I won’t post the recipe as it’s not particularly good. I thought I would be inventive and make a lovely green gazpacho but sadly the colour is far superior to the taste but the pounds seem to be shifting so I’ll stick with it for now (only 4 days until England/Italy).
On to the banoffee, this is one of the most gorgeously sinful desserts in my personal repertoire and it always goes down well at dinner parties. Its very rich and sweet and not everyone’s cup of tea (although even my boyfriend Niall manages to eat a slice or two despite his dubious claims that he does not like desserts!)
200g digestive biscuits (if you don’t want to make your own base, I have seen premade ones at the foreign food mart)
75g of butter
1 tablespoon of brown sugar
200g of brown sugar
75g of butter
100ml of milk or cream
1 – 2 bananas
350ml of whipped cream
To make the biscuit base first put you digestive biscuits in to a bag them bash them with something heavy until they resemble bread crumbs. In a saucepan melt the butter then stir in the biscuit crumbs and 1 tablespoon of brown sugar. Make sure the crumbs are completely coated in the melted butter. Then press and pack them down into your pie tin. I got mine at Daiso. If you can’t find one then use any large flat bottomed dish.
Slice your banana into pieces and arrange on the bottom of the pie crust.
Then pour the toffee sauce on top making sure all the slices of banana have been covered.
To make my toffee sauce, melt the butter in a saucepan then put in the brown sugar and cook for around five minutes until the butter and sugar have combined properly. Add the cream or milk and cook for a further 5 minutes, the sauce should be a lovely golden brown. At that point, let it cook for a further few minutes just so it reduces slightly. Take the sauce off the heat to let it cool down. Stir it for a few minutes to help this process. You should feel the toffee sauce thickening as it cools. Dont let it cool too much, as you still need to be able to pour it on top of the bananas.
After you have topped the base with bananas and toffee you need to let it set. I would recommend doing this for at least three hours – overnight. If you don’t do this you will have problems taking out the slices. If you’re just making it for yourself then you can put the cream on top and get stuck in as soon as the toffee has set. Top the pie with whipped cream and chocolate shavings. Voilà an amazingly scrumptious dessert.