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Banoffi pie and treading lightly

December 9, 2013

bananasThere are times when the bananas in the fruit bowl look like this  – all too often in this house of late, but Rella came home a few weeks ago with a recipe for banoffi pie (which I’d never made before) and which uses bananas that look just like this. It was delicious.

OK, so it’s not an everyday way to use up bananas, but as a treat it’s pretty unbeatable (unless of course you’re Carlo, who hates bananas).

We are language studentless at the moment, but the banoffi pie did go down well with Kina and Seyda  – so much so that I made two while they were here! One of them Seyda helped make. Kina licked the bowl.

Seyda-and-Kina Seyda  asked me for the recipe before she left. It’s taken a while to get round to it, but here it is.

It’s loosely based on Ian Dowding’s original recipe although that uses pastry, has the bananas after the toffee bit, not before – nowhere near as good if you ask me – and the butter and sugar is omitted in his recipe because  you have to submerge a can of condensed milk in boiling water and continue boiling for 15 minutes and this makes the toffee. Nowadays there is a warning on the can not to do this because it’s dangerous. I would have flouted the warning, but the AGA can’t keep up a boil for that long…

Banoffi Pie:banoffi-pie1

Base –  either crush 15 digestive biscuits into crumbs with a rolling pin and add to about 100g melted butter and press into a suitable dish (mine’s 20cm by 28 I think ) or make a shortbread using 50g sugar, 100g butter, 150g flour rubbed in and then pressed into the bottom of the dish and baked for about 15 minutes at 180c, or use pastry…

Leave to cool. banoffi-pie2

Mash or chop two or three bananas.

banoffi-pie5Spread them over the cooled biscuit base.

Put 100g butter and 100g sugar in a pan and heat slowly, stirring until the sugar has dissolved.

banoffi-pie3banoffi-pie4banoffi-pie4bThen add a 375g can of condensed milk (lait concentre sucre) and continue to stir over a low heat until the mixture thickens. It will take at least 10 minutes. Stir all the time – if the heat is too high it will burn and brown bits will appear in the mixture which you don’t really want.

When the mixture has thickened pour it over the banana and spread it evenly. Leave to cool. When it’s cooled, whip 250ml cream (with a teaspoon of sugar) and then spread over the top. Serve.


My friend Jane’s dad, Lawrence, died yesterday.

I think this is a dish he might well have appreciated, so I’m dedicating this post to him  – and to Jane, Jay and Georgia.

3 Comments leave one →
  1. December 16, 2013 9:02 pm

    That’s just eveil lol 😀

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