Banoffee pie with salted caramel
Simple to create, utterly scrumptious and quite probably my favourite dessert… banoffee pie. The name ‘‘banoffee’’ is a portmanteau of the words banana and toffee; its invention is attributed back to the chef and owner of a little restaurant in East Sussex called The Hungry Monk. This is a very versatile dessert. You can add in a variety of flavours and textures to put your own twist on this delicacy. I have changed the standard caramel recipe to a salted caramel sauce, to add a lovely balance of salty sweet flavour. However if you want to keep it traditional, just leave out the salt.
For banoffee-philes, there is often a debate on whether to use pastry or biscuits for the base, or whether to use condensed milk for the caramel or make it from scratch.
On this occasion, I have given you the quick and easy version. Fewer ingredients, less time to make, but a mouth watering result all the same. I am struggling to find anything nutritional about this dessert other than the small amount of banana, but sometimes desserts just need to be thoroughly decadent. Enjoy !
200g Malt biscuits (or gingernuts or digestives) 100g butter
Salted Caramel Sauce
100g butter 100g brown sugar 1 can of condensed milk 1 tsp sea salt
2 bananas 250ml cream whipped Chocolate for grating over cream
Melt the butter for the base in a pan. Break up the biscuit and either put into a plastic bag and beat until crushed with a rolling pin, or place in food processor and blend.
Pour the melted butter into the blender and mix until all the biscuit is coated (or mix in a bowl if you crushed in a bag).
Firmly press the biscuit mixture down into your desired vessel. I have used silicon muffin tins for mine so they are individual portions.
You can place in a large tart tin (round 20cm) depending on how you want to serve it. Place this now in the fridge to set for at least 30mins. Make sure you create a small rim up the sides, so when you pour in your caramel mixture is doesn’t overflow.
On to the caramel sauce. Simply melt the butter and brown sugar in a medium pan until the sugar has dissolved. Pour in the condensed milk and slowly bring to the boil being careful not to burn the bottom of the pot! Add in salt once it has boiled. For those who like a bit more salty sweet contrast, add in more salt to taste. The caramel should have thickened by now.
Pour the caramel into your cooled biscuit mix and place back in fridge to set.
Just before serving take the dessert out of the tins and place sliced banana on top of the caramel. Then either spoon over the whipped cream and shave some chocolate on the top before serving or you can place the whipped cream into a sandwich plastic bag, chop off the end and pipe it onto the dessert. YUM !
Makes 12 muffin-size pies