Saturday, 25 October 2014

Banoffi Pie

When I came to Scotland in 1990 banoffi pie was all the rage and I liked it although it can be very, very sweet. What's put me off from making it is that it's LOADED with fat and sugar. Normally, the base is made with crumbled digestive biscuits – which are already high in saturated and hydrogenated fat, not to mention salt and sugar and God knows what else – and about 200 g of melted butter. This is then topped with the content of a tin or two of condensed milk, which is approx. 50 % of sugar. On top of the caramel go sliced bananas and sweetened whipped cream... You get the idea. I just couldn't do it, let alone serve it to other people. But for some strange reason, I was thinking about banoffi pie the other day and when I baked a Swiss Walnut Tart last weekend I had a brainwave! Some of the ingredients are the same, only they are unadulterated. My first attempt worked quite well. I just need to practice getting the caramel lump free as the harder bits didn't quite disappear during baking. Still, it was delicious.

(serves 6)

Shortcrust pastry:
80 g butter
50 g soft brown sugar
touch of salt
150 g flour
1/2 egg, beaten

10 g butter
150 g soft brown sugar
125 ml whipping cream

1 banana
125-160 ml whipping cream (depending on weather it's sold in 250 ml or 284 ml tubs)
grated dark chocolate, optional

1. Make the short crust pastry by kneading all the ingredients together. Grease a 20 cm flan dish with a little butter. Roll out the pastry, line the dish and forming a rim. Stab a few times with a fork.

2. Next, make the caramel. Warm the cream. In a separate saucepan, melt the butter over a low heat in a saucepan, add the sugar and over a medium to high heat keep stirring until the sugar has melted and you have a smooth, thick caramel. If there are lumps, don't worry just keep stirring until they have dissolved. Remove from the heat and pour in the cream. The mix will start to boil so make sure you have a large enough saucepan. Keep stirring until you have a smooth caramel Leave to cool for a few minutes then pour onto the base.

3. Bake at 175° C/gas mark 4 for 30-40 minutes, then leave to cool.

4. Before serving slice the banana and place on top of the caramel. Whip the cream and spread over the bananas. Sprinkle with the chocolate if used.

As you can see 160 ml whipped cream make a very generous topping.

1 comment:

  1. Dear Rebekka,

    how nice to hear from you again and to discover your food-blog!
    Have a nice weekend!
    Yours, Sarah