How does one describe banoffee that isn’t inherent in it’s name?
It’s banana. It’s toffee. It’s banoffee!
Col LOVES banoffee, but I’m yet to find toffee yoghurt over here to make a ‘healthy’ version like we would at home, and my attempts at boiling tins of condensed milk in an attempt to make toffee have failed miserably, so, until lately, I’d not given making it here in the US, much thought.
Until I found this:
Recipe? Well…erm…I kinda just winged it – wung it? no, definitely winged it!
What do you need?
Well, that depends on how thick you want your layers to be, mine is a somewhat on the svelte side as far as banoffee pie goes, but I always hate a disproportionate banoffee!
1 can of Dulce de Leche
Up to 1/2 cup butter (melted)
Half a packet of digestive biscuits crushed (or blitzed in a chopping device). Ok, for you Americans (or anyone else who doesn’t have Digestives), most recipes tell you that it’s ok to supplement with Graham Crackers, and it is, it’s ‘ok’, but it’s not ‘right‘ or ‘perfect‘!
Go to the International section of your grocery store and you should find a packet of Digestive biscuits, mine weren’t McVities (waits for collective GASP from people at home), but they were a whopping $2.39 (or there abouts) in my local H.E.B.
Three medium or large bananas (sliced in to 1/4 inch discs)
What do you do with these ingredients?
Couldn’t be simpler!
Blitz the Digestives so they are like rough breadcrumbs, drizzle some melted butter over them and mix. Keep adding a little melted butter at a time until you get the ‘desired’ consistency. I know, people *always* say, ‘desired’ consistency and they never really expand on that definition.
You want the breadcrumbs to stick together a bit – the idea is that it sets like a graham cracker pie crust when it’s in the oven. So don’t saturate them, you don’t want a soggy crust, but you don’t want it to crumble in to pieces when you cut it. Add a little at a time, if it’s a little crumbly, that’s perfectly ok, you’d rather crumbly over soggy (or at least I would!)
Layer the Digestives/butter mix along the bottom of a shallow dish and press it down a little (to help it stick together), I used my quiche dish, depending on how thick you want your layers to be, smaller dish = thicker layers!
Layer your sliced bananas on top of the Digestive layer, 1 slice deep (unless you fancy a double layer of banana and then load up!)
Spread your toffee across the top of the banana layer (again, use another can if you’d like a big thick layer of toffee) you may want to zap it in the microwave ON A LOW HEAT for 10-30 seconds to get the toffee to a spreadable consistency, to finish stick in the fridge for at least 30-45 minutes to ‘set’.
It’s safe to say, hubby is as happy as a pig in the proverbial! It went down very well last night in the Madden house after the Maddens (and Wrights) went to the ballet, while Aunty Las and Uncle Col stayed home to Eve-sit, she’s a wee dote!
