The first time I ever got the chance to taste a BanoffeeÂ pie, I just melted right into my chair and couldnâ€™t forget about it for weeks. I kept going back to that coffee shop just order it and after a few months of doing this regular trip for banoffee pie and coffee … I gained 30 pounds! Hahaha….
I couldnâ€™t pin down what it was that made me lust for this pie like a crazed woman and I tried to whip up my version of it , but there was something missing!Â Most times I will just get right down to replicating any dish I have fancied from restaurantÂ and not even bother to googleÂ ingredients.Â Had I done that when I was going bananas over banoffee then I wouldâ€™ve figured out some tricks to it.
This English pastry would seem so basic with not much ingredients to it, but the trick comes with the toffee. Itâ€™s where I got stumped. I couldnâ€™t figure out how to end up with that toffee taste and creamy texture.Â Unfortunately, my brain was in the wrong place at the time when I endlessly tried to make my own banoffee pie.
The name of the dish comes from the ingredients of the pastry itself. The combination of banana and toffee. Reading through itâ€™s origin, the men behind this delectable pie borrowed its concept from the American dish called Blumâ€™s Coffee Toffee pie which is made up of smooth toffee and coffee flavoured whipped cream.
They adapted the same toffee filling into their own version by boiling a can of condensed milk and adding a layer of bananas. Hence, they named their own dish as a Banoffee pie because of that mouth watering combination of Â bananas and creamy toffee. You can opt to make a cookie crumb crust and add some chocolate ganache in the pie itself for a little more sinful indulgence.
1 cup(s) graham cracker cookie crumbles
.5 cup(s) pecans , toasted, finely chopped
4 tablespoon(s) unsalted butter , melted
2 tablespoon(s) packed brown sugar
2 can(s) (13.4 ounces each) dulce de leche (caramelized sweetened condensed milk)
4 large bananas
1 cup(s) heavy cream
1 tablespoon(s) confectioners’ sugar
.25 teaspoon(s) vanilla extract
- Preheat oven to 350 degrees F. In bowl, mix crumbs, pecans, butter, and brown sugar. With back of spoon, press onto bottom and 1 inch up sides of 9 1/2-inch springform pan. Bake 10 minutes. Cool on wire rack.
- Filling: Spoon dulce de leche into cooled crust and spread evenly. Peel and slice 3 bananas. Arrange over filling. In bowl, beat cream, sugar, and vanilla just until stiff; spread over bananas. Refrigerate 2 hours.
- To serve, peel and slice remaining banana. Arrange over cream. You may choose to drizzle some gooey chocolate syrup over the pie and sprinkle some slivered almonds or chopped walnuts. If youâ€™re feeling a little more indulgent, why not make some chocolate caraque or thickly shave some chocolate swirls for a full on guilty splurge since youâ€™re already at it.
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