Banoffee Pie is a traditional British recipe for a classic sweet dish of a nut crumble base filled with a blend of condensed milk, bananas, cream and lemon juice that's oven baked, chilled and decorated with whipped cream, chocolate curls and flaked almonds before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Banoffee Pie.
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Ingredients:
For the Filling:
250g plain flour
325g butter
165g caster sugar
1 egg yolk, lightly beaten
440g tin sweetened condensed milk
3 bananas
1 tbsp lemon juice
430ml double cream
chocolate curls, to decorate (optional)
15g flaked almonds, toasted
For the Base:
50g cold butter
110g self-raising flour
55g sugar (try demerara/muscovado/maple sugar for additional flavour)
chopped pecans or other nuts to taste (optional)
Method:
Filling
Sift the flour into a large bowl and rub in 140g of the butter. Add 1 tbsp caster sugar along with the egg yolk and about 3 tbsp cold water. Combine to a smooth dough then wrap in clingfilm and place in the refrigerator to chill for 30 minutes. Turn onto a lightly-floured surface and roll out until large enough to cover the base of a loose-bottomed flan tin about 20cm in diameter.
Lay greaseproof paper over the bottom, top with baking beans and bake in an oven pre-heated to 200°C (400°F/Gas Mark 6) for abut 15 minutes. Remove the paper and beans then cook for a further 10 minutes, or until just golden.
Combine the remaining butter and caster sugar in a small non-stick saucepan and allow to heat through gently until melted. Add the condensed milk and bring to a boil over very low heat. Allow to simmer for 5 minutes, stirring continuously, until the mixture is thick and toffee coloured.
Thinly slice the bananas and arrange in the pastry case. Drizzle the lemon juice over the top then pour the toffee over and allow to cool. Whip the cream and spoon over the toffee, forming the mixture into swirls with the back of the spoon as you go.
Sprinkle with the chocolate and almonds then chill until needed.
