Who has some spotty bananas that need to be used but they have already baked enough banana breads to sink a ship and want a different kind of desert to make with them now??? This classic BRITISH desert is called BANOFFEE PIE. And it is the most heavenly decadent desert ever! With a graham cracker crust (as I don’t have digestive biscuits out here), filled with salted toffee and layered bananas. Topped with whipped cream and grated chocolate on top! It will be one of your top fave pies too! And definitely is a perfect quarantine treat. Nothing better than a slice of pie in the evening whilst binging your favorite show! 🍌
You will need:
For the filling:
3 spotty bananas
1 can condensed milk
3/4 cup light brown sugar
1 stick butter
2 tsp flakey sea salt, Maldon or Himalayan
For the crust:
9-10 graham crackers or if you are in England and have access to Digestive biscuits then PLEASE use those!
1 stick butter, melted
3 tbsp caster sugar
For the topping:
1 cup heavy cream
2 tbsp caster sugar
Dark chocolate to grate or coco powder to sprinkle
Start by making your salted toffee caramel as that needs to cool first before you can build your pie.
In a small pot, melt the stick of butter over a low heat. Add in your brown sugar and whisk until melted. Once melted and bubbling, add in your can of condensed milk. At this point, turn your heat on high and whisk constantly for around 2 minutes whilst the toffee boils and bubbles. Now add in your sea salt. Take off the heat and leave to cool in the pan at the side.
Next, preheat your oven to 350 degrees.
In a food processor, (or if you want to get out some pent up energy, feel free to use a zip lock bag, a rolling pin and get those arm exercises in), crush your graham crackers. In a bowl, combine the crushed graham crackers, melted butter and sugar. Pour in to a pie dish, or you can use a spring form pan, and press in to a crust. Now bake in the oven for 12 minutes until slightly browned.
Take it out and leave it to cool. Set it aside with the toffee.
Once both items are cool, slice your bananas.
Then whip your cream and sugar in a cold metal or glass bowl with a electric whisk or in your stand mixer with the whisk attachment. This usually takes about 3 minutes on high. Do not over whip. We want it to hold together and be light and fluffy and smooth.
Now pour in half of the toffee caramel in to the pie crust. Push around to spread. Place a layer of bananas, then repeat by pouring in the rest of your toffee and another layer of bananas. Then top off with your whipped cream and grate your chocolate!
Now place the whole pie in to your fridge for an hour or until you are ready to serve!
I hope you enjoy this thoroughly British delightful desert as much as I do! 🇬🇧