Banoffee pie is a well-known dessert, made with no-bake biscuit crust, filling made from cooked sweetened condensed milk, fresh bananas and whipped heavy cream. It is a simple not time-consuming tart or pie, the longest it takes to cook condensed milk. Thanks to condensed milk and bananas, it is delicious and sweet so there is no need to add sugar to whipped cream.
Cooked condensed milk, or dulce de leche, can be made in two ways – whether you can slowly cook it in a can placed in a pot filled with water for a couple hours, just like me, or you pour the condensed milk in a pan, add sugar, and cook it for a couple minutes. I think the first way is better, although it takes more time, you will have less dishes to clean. However, it can happen that condensed milk will get small lumps after long cooking, then you have two option – you can stir it with a small whisk or use an immersion blender. I used an immersion blender, but the cooked condensed milk was thinner after mixing than it was after cooking. If you don’t mind that the pie will kind of spread over the plate, you can mix it, it won´t change its taste. Or you can just use the already made dulce de leche from a store.
The number of bananas is up to you, the thicker they are, the more you need. You can drizzle bananas with lemon juice if you are afraid they would turn brown. My bananas turned brown after a couple days, when I had only one piece of a pie left. In the end, you need just a lot of whipped cream and delicious and sweet pie is born.
- Crust:
- 250 g butter biscuits
- 100 g melted butter
- Filling:
- 1 can of sweetened condensed milk
- 3 bananas
- 400 ml heavy cream
- Dark chocolate shavings
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Crust:
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Mix biscuits with butter, add the mixture to the bottom of a baking pan. Spread and press down the biscuit mixture over the bottom and the edges of the pan using a spoon.
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Put it in a refrigerator to get firm.
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Filling:
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Slightly open a can of sweetened condensed milk, put it in a pot and fill the pot with water reaching to two thirds of the height of the can.
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Put the pot on medium heat, bring water to simmer and let it slightly simmer for 3 hours. Make sure there is still enough water in the pot.
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After 3 hours, take the can out of the pot and let it cool.
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Open the can, stir the cooked condensed milk and pour it over the crust. If the condensed milk has small lumps, stir it with a small whisk, or use an immersion blender, but the cooked milk will become slightly thinner.
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Let it get firm, for about 15 minutes, and put bananas cut into thick rounds on the filling.
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Whip heavy cream and spread it over bananas.
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Sprinkle chocolate shavings over the whipped cream.
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Put the pie in a refrigerator for a couple hours, preferably overnight.
- Tart or pie baking pan - 25 cm
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