Banoffee (banana & toffee) Pie
Here is one of my favourite sweet pie’s
Main ingredients:
1 large tin Sweetened condensed milk
A couple of bananas
Large tub of cream (for whipping)
See the separate pastry recipes for individual ingredients.
This a banana and toffee flan topped with cream, one of the essential recipes I left my parents home with (after eating it many times as a kid.).
Toffee sauce:
To make the toffee sauce/filling place the tin of sweetened condensed milk unopened in a pan of water which comes up to ¾ to ½ way on the tin, boil the water and leave tin in gently boiling water for 1½ to 2 hours. The water has to be regularly topped up and not allowed to boil dry. This creates a toffee sauce in the can. Tip: do this whilst also checking the FZ6 Forum. :thumbup:
Tip: Boil 4 or more tins at the same time and keep the filling for another time (as the contents are still sealed).
Pastry:
There are several pastries you can use as a base these are the two I use:
The first “basic” shortcrust pastry is a little dry and bland but the pie is so sweet that it really doesn’t matter, it is a harder crust but ideal if you take the pie to someone’s house. The second is a sweeter and tastier base but it’s a bit softer so you have to take care removing it from the Flan dish and cutting into portions.
1. Shortcrust pastry:
225g (8oz) plain flour
Pinch of salt
50g (2oz) butter or block margarine, chilled & diced
chilled water
put flour and salt in mixing bowl add diced fat,
rub mixture using both hands until it resembles fine breadcrumbs
add 45-60 ml (3-4 tbsp) water, sprinkling evenly over surface.
Stir in using “round bladed knife” until mixture sticks together in big lumps
Pick the dough mixture out of the bowl and kneed gently for a couple of seconds (don’t overhandle!)
Roll out on a well floured surface
Put into flan dish and cut off excess pastry.
Cook at 200-220 °C (400-425°F) until lightly browned ( in our oven that’s about 30 mins)
or:
2. Flan shortcrust pastry
100g (4oz) flour
pinch of salt
75g (3 oz) butter or block margarine and Lard, diced
5ml (1 lvl tsp) caster sugar (optional)
1 egg beaten
prepare as standard shortcrust pastry, only add egg instead of water. When dough is collected in a ball wrap (in foil, clingfilm or greaseproof paper) and allow to chill (in the fridge) for at least 30 mins. I can speak from personal experience when I say if you don’t it becomes a sticky mess.
Roll out on a well floured surface
Put into flan dish and cut off excess pastry.
Cook at 200 °C (400°F) until lightly browned ( in our oven that’s about 30 mins)
Making pie:
When the pastry and the toffee sauce is finished layer chopped bananas in the base of the pastry case. Cover this with the contents of one of the tins of cooled toffee sauce (or use 2 if you have a really sweet tooth). Top with whipped cream, and grate some chocolate on top.
ENJOY!
The wife and I did a (short) cooking course in N'awlins, jumbalaya, gumbo and pecan biscuits mmmmm. We stayed in gulfport for a couple of nights too.:thumbup:
