Banoffee Pie

Banoffee Pie
Banoffee Pie is an English dessert, which is made from bananas, caramel cream by boiling the milk and sweetened whipped cream. The base is crushed cookies and butter or a simple base dough.
Here the Banoffee (banana & toffee) was individually wrapped and as a first level a base of biscuit and nuts, hazelnuts crushed. A second layer of caramel, a third from banana slices, and a lot of whipped cream, sprinkled with grated chocolate, cocoa, and caramel candy in small cubes.

work: 45′ time: 4h:00′ easy:

Banoffee Pie Banoffee Pie

Ingredients (6-7 individual portions)

  • 220g (7.8 oz) biscuits
  • 80g (2.8 oz) melted butter
  • 80g (2.8 oz) hazelnuts, roasted and crushed
  • 400g (14.1 oz) caramel cream
  • 2 bananas
  • 400g (14.1 oz) confectionery sour cream
  • 4 tbsp icing sugar
  • cocoa & chocolate for garnish
In the blender crush the biscuits.
You collect them in a bowl with the crushed hazelnuts. Add the butter…
… and stir well to mix the materials and getting them wet from butter.
Put in the individual forms Ø8 cm (3.1 in) disc and on their base pour 2½ tablespoons of the mixture of biscuit. Push to become a flat surface. Refrigerate for 2 hours.
In medium-size bowl, add cold sour cream and icing sugar and beat to a stiff whipped cream. Refrigerate.
When the bases are cool and tighten sprinkle two tablespoons of caramelized sweetened milk and 6 banana slices.
Put the cold whipped cream in a piping bag…
… and form rosettes. Replace the disc with the banoffees in the fridge until you serve. Decorate with cocoa, chocolate crumbs and caramel cubes.
Banoffee Pie Banoffee Pie Banoffee Pie
To make sour cream/ milk jam or otherwise Dulce de Leche boil at low heat, from the previous day a box of condensed milk (400g - 14.1 oz) for 1-1.30 hours. Allow to cool completely overnight and then open it.
Take care to be covered with water throughout the boiling.
If you do not want this process, there is ready candy jar in the S/M, between jams.

If you want to have a Banoffee Pie on a uniform basis, use a hoop Ø20-22cm (Ø7.9-8.7 in). Above this create rosettes with whipping cream.

Banoffee Pie

Author Zambia G. Sifaki