Since I'm in the UK, might as well make a few English recipes.Give this a go, you will be pleasantly surprised! I also made mine in individual serves, using 10cm fluted pie tins. If lazy, just buy ready made shortcrust pastry. But taste nothing like home-made using real butter.
2 bananas
1 can condensed milk
300ml whipping cream
1 1/2 tbsp caster sugar
milk chocolate, grated for garnishing
Pastry
115g plain flour
1 tbsp icing sugar
1 egg yolk
65g butter
1 tbsp cold water
To make the toffee, submerge the whole can of condensed milk (do not open the tin) in hot water and simmer for 3 hrs. Make sure you constantly top it up with hot water. Once done, remove can from water and leave to cool before opening the can.
For the pasry, mix flour, sugar and butter with your finger tips until you get a breadcrumb-like consistency. Then add the yolk and water. Knead until smooth. Wrap with cling foil and let rest in the fridge for 1/2 hr.
Roll pastry to 3 mm thick and line pastry tins. Prick the bases with a fork. Blind bake in a preheated oven (180 degrees) for 12 mins or until golden. Leave to cool.
Whip the cream with sugar. Slice bananas thinly.
To assemble, fill pies with toffee. Place sliced bananas on the toffee. Top with cream and then sprinkle some grated chocolate on top of the pies.
3 comments:
(Doreen)- Jo, that looks seriously DELICIOUS, and this is said despite having eaten continuously for 6 hours today!!! I can't wait to try this recipe! Hope you're really well.
Hi Doreen, How are things going? This banoffee pie recipe is quite nice, even though I'm actually not a big fan of bananas!
Eating is so fun isnt it? Ha ha
(Doreen)- Hello Masterchef Jo! Don't know it you will read this far down but I made the banoffee pie using your recipe - one big pie and 4 x 10cm! I WAS pleasantly surprised that the condensed milk technique worked! It was the first time I made shortcrust pastry and it was quite therapeutic kneading the dough and was really yummy however I forgot to prick the large pie base so its shape became totally distorted! Next time I might put a little less toffee and a little more banana/cream as the pie's sweetness is easily overpowered by the toffee. The people I served it to seemed to enjoy it and I have since directed them to your blog. I have also used several of your other recipes which have worked a treat, so thank you again and glad to see you're having fun over there:) take care..
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