I love bananas and I love toffee but I’ve never really been a huge fan of banoffee pie. However, this dessert has been made two weekends running. Considering I rarely bake the same thing twice that’s saying something.
Needless to say I have changed my own mind. The extra banana caramel layer is what does it, I think. This was a massive hit with everyone and my baking guinea pigs hailed it as ‘the best you’ve ever done’ so, without further ado:
For the pastry:
- 125g plain flour
- 50g icing sugar
- 75g cold but pliable butter
- 1 egg yolk
- 15 ml ice cold water
Tip: This makes enough for one pie, you can double the quantities and freeze half ready to use for something like an apple tart.
Use your hands to combine the flour, icing sugar and butter, rubbing the butter through until you have a sandy texture with no big lumps.
Beat the egg yolk and water together with a fork and add to the dry ingredients.
Mix with a wooden spoon until they come together to form a soft dough.
Wrap the dough in cling film and chill for at least half an hour.
Once your dough has chilled take it out and roll it between two sheets of lightly floured baking paper. I find this stops the pastry sticking.
The pastry needs to be about ½ a cm thick, enough together a 20cm tart tin.
Lift the pastry with the rolling pin and drape it over the tin, pressing gently into the bottom and sides.
Lay a sheet of greaseproof paper over the pastry and pour on some baking beads, lentils or rice. This will stop the pastry shrinking away from the sides of the pan.
Bake for 10 – 15 mins then remove the baking beads and cook for another 10 – 15 minutes until the pastry is golden brown.
While it cools begin making your caramel.
For the caramel:
I made two caramels, brining my love of bananas and toffee together to create a banana caramel to layer on the bottom and then standard banoffee caramel on top of that.
This follows a similar, but not quite the same, recipe as the caramel for the butterscotch banana cake.
- 50g caster sugar
- 1 tbsp water
- 50g butter
- 50g light brown sugar
- 150ml double cream
- 1 banana
Heat the sugar and water until it turns a reddish brown.
Add the butter and bananas, removing from the heat to stop it burning.
Add the sugar, return to the heat and add the cream, mixing all the time.
Let it bubble, stirring constantly until it becomes quite thick but you still have some bits of banana.
- 115g light or dark brown sugar
- 115g butter
- 1 x 397g can condensed milk
- 100 ml double cream
*Mary Berry’s recipe used two cans of condensed milk and it is delicious but I didn’t need as much toffee because of my extra banana caramel layer, I also wanted it slightly creamier so replaced the second can with some cream instead. Tweak the recipe as you please!
Melt the butter and add the sugar, stirring until the two combine to make a thick mixture with no oil sitting on top.
Add the condensed milk and cream.
Bring to the boil and simmer gently, stirring constantly for 3 or so minutes until the sauce thickens and darkens.
If you overcook it the toffee will become quite chewy but it all depends on your banoffee tastes, some people enjoy a chewy toffee.
Pour the caramel over the banana caramel and leave to cool and set before finishing. Leaving it overnight is best.
- 2 or 3 bananas
- 284ml (1 carton) double cream
- Chocolate to grate
Slice the bananas and layer them (I like to layer quite generously) over the toffee.
Whip the cream until it just holds its shape, not too much more or it’ll be too thick and you want a nice light texture, as the toffee is quite dense.
Spread ¾ of the cream over the bananas.
I whipped the remaining ¼ a little bit more so it was firm enough to pipe around the edges as decoration.
Grate some chocolate over the top as or just leave it if you’ve done quite a lot of decorating as I did with my second attempt (seen above).
You’re done! It seems long-winded but it was quite easy to whip up. If you really are tight for time or not comfortable with pastry you could always use the base from the Bannoffee Cheesecake.