Yummy toffee banoffi!

Once you’ve made it once, you’ll never again need a recipe for banoffi – it’s a fantastically forgiving dish :-)

Step one, somewhat unintuitively, is the middle – the toffee. This basically involves cooking a can of condensed milk until it turns into caramel :-) My mum always used to make this on the stove, but I never bothered to enquire about the details while she was still making my desserts. There’s plenty of scary stuff on the internet about exploding the cans, so I used the method described by Ian Dowding in his “Original Banoffi Pie Recipe“. Ian says that Banoffi wasn’t so much invented as it evolved, so I don’t feel too bad about the vast differences between his recipe and what I came up with…

Find a saucepan big enough to fit a few cans of condensed milk (gezuckert, available in Migros, yay!), but small enough to fit in the oven. You’ll need two cans for one banoffee pie, but it keeps for approximately forever :-) Preheat the oven to 140C. Put the cans in the saucepan, and cover them with water. Boil the water on the stovetop, put a lid on the pot, and transfer it to the oven. Leave it there for 3.5h, and be very, very careful taking it out – it will be hot!

While that’s going on, you can make the base – empty a packet of biscuits into a freezer bag, and bash them up with a rolling pin until they’re just crumbs :-) Melt up about 100g of butter, and mix it in with the biscuit crumbs. Fill the bottom of a (lined!) springform pan with the biscuit mixture, and let it settle.

When the toffee is ready – be careful, don’t slice your finger on the can! – empty two cans of toffee onto the biscuit base, and spread it around gently til the base is evenly covered in toffee. Slice the bananas, and lay them out on the toffee in a double layer. Sprinkle a little bit of lemon juice over the bananas if you have it, to make sure they don’t get brown too quickly. Clingfilm and pop it in the fridge until you’re ready to go.

When you’re ready to serve, whip up a pint of cream – with a small amount of instant coffee, if that’s your thing – and spoon it out over the bananas. Sieve a sprinkling of cocoa powder over the top, and you’re ready to go :-)

Tasty++! And once you have the toffee made, it’s super-quick too… Just don’t even try to count the calories :-)

2 comments to Yummy toffee banoffee banoffi!

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>