This dessert is a mixture of cookies, banana, caramel and whipped cream. It is a typical UK dish. It’s called Banoffee because it’s a mix between banana and toffee.
INGREDIENTS
Base
- 275g Maria biscuits
- 140g unsalted butter
- 50g chocolate
- 1 pinch of salt
Filling
- 120ml water
- 350g sugar
- 200g unsalted butter
- 250ml cream
- 1 tsp lemon
- 3 or 4 bananas
Chantilly
- 200ml cream (35% MG)
- 30g icing sugar
- 1 tsp vanilla
DIRECTIONS
- In a saucepan over medium heat, add the water and sugar and make caramel, being very careful not to burn ourselves.
- When it begins to change color to golden brown, lower the heat to a minimum and add the unsalted butter, stirring constantly so that it does not rise and come out of the saucepan, for approximately one minute
- When the butter is melted, add the cream and continue stirring for another minute.
- Transfer the toffee to a container to cool to room temperature.
- Prepare the base of the cookies. We put them in a food processor, together with the chocolate and melted butter and once the mixture is made, it is put in our mold and with the help of our hands or a spoon we crush it and shape it, on the base and the walls.
- Once the base is made, it is placed in the fridge for about 15 minutes.
- Peel and cut the bananas into slices and add the teaspoon of lemon, so that it does not rust.
- Once the time has passed, we take the mold out of the fridge, pour the bananas and the toffee that we have made. And we take it to the fridge for at least 6 hours or all night.
- Once our cake has been in the fridge for 6 hours, we are going to make the chantilly to decorate and give our cake an extra flavor.
- In a bowl and with the super cold cream we beat for about 2 minutes, when that time passes it will be half assembled and the sifted sugar is added and we continue beating for another two minutes, now we add the vanilla, we beat a few more seconds and it will be ready .
- We decorate the cake and enjoy. This cake must always be in the fridge.
Banoffee Pie
Course: DessertCuisine: Other world cuisineDifficulty: EasyBanoffee Pie
Ingredients
- Base
275g Maria biscuits
140g unsalted butter
50g chocolate
1 salt pizza
- Filling
120ml of water
350g sugar
200g unsalted butter
250ml cream
1 tsp lemon
3 or 4 bananas
- Chantilly
200ml cream (35% mg)
30g icing sugar
1 tsp vanilla
Directions
- In a saucepan over medium heat, add the water and sugar and make caramel, being very careful not to burn ourselves.
- When it begins to change color to golden brown, lower the heat to a minimum and add the unsalted butter, stirring constantly so that it does not rise and come out of the saucepan, for approximately one minute
- When the butter is melted, add the cream and continue stirring for another minute.
- Transfer the toffee to a container to cool to room temperature.
- Prepare the base of the cookies. We put them in a food processor, together with the chocolate and melted butter and once the mixture is made, it is put in our mold and with the help of our hands or a spoon we crush it and shape it, on the base and the walls.
- Once the base is made, it is placed in the fridge for about 15 minutes.
- Peel and cut the bananas into slices and add the teaspoon of lemon, so that it does not rust.
- Once the time has passed, we take the mold out of the fridge, pour the bananas and the toffee that we have made. And we take it to the fridge for at least 6 hours or all night.
- Once our cake has been in the fridge for 6 hours, we are going to make the chantilly to decorate and give our cake an extra flavor.
- In a bowl and with the super cold cream we beat for about 2 minutes, when that time passes it will be half assembled and the sifted sugar is added and we continue beating for another two minutes, now we add the vanilla, we beat a few more seconds and it will be ready .
- We decorate the cake and enjoy. This cake must always be in the fridge.
