It always amazes me how very few people know what Banoffee Pie is. The smart ones put two and two together and figure out it has to be a Banana and Toffee Pie; others deny its existence! I was very kindly introduced to a Banoffee Pie by a friend of mine at one of the many coffee shops on Baker Street in London. I cannot begin to stress HOW MUCH I LOVE CARAMEL. And what a perfect combination with caramel it was; banana, biscuits, cream. What more could a girl ask for? I tried it out at home many years later and introduced it to my siblings who fell in love with it almost immediately. I have to say my initial process of making the toffee was slightly complicated, but far less time consuming. Later on I moved to the more authentic version of making caramel which was further simplified by my husband. So I put down 3 methods here of making the caramel filling. Take your pick depending on the time and effort you want to put in.
3os dark brown sugar
1 can condensed milk
284ml Elmlea double cream
Place butter and sugar in a non-stick pan over low heat and stir till it dissolves. Add condensed milk and bring to boil and then add double cream, stir to make a smooth caramel.
Buy a jar of Dulce de Leche from the store!
1 pack digestives or graham crackers
4-5 tbsp butter
Dulce de Leche made from 1 can condensed milk
200ml carton of cream
- Crush the digestives in a food processor until it is super fine and then mix in the butter
- Spread on a tart dish and press down until it forms a base. The base should not be crumbling in your hand and be firm, like a cheesecake base. Best to put in the fridge for a little while so the base can set
- Slice thin pieces of bananas and line a layer over the biscuit base
- Pour Ducle De Leche over the bananas and spread
- Top with cream and let it set in the fridge for 2-3 hours
- Top the cream with chocolate shavings