I first had a banoffee pie when I was living in London in the 90’s, and I loved it. I know it’s vey sweet, but I feel that given it contains fruit we can say that it’s kind of healthy. This is a women’s Weekly recipe from the Bake cookbook. If you were really pressed for time you could buy a piecrust and use a commercial caramel, but it really is pretty quick to throw together. I’ve used the recipe to make mini banoffee pies, which works well if your gathering is stand up and needs finger food rather than plates.
Ingredients
Pastry
1 ½ cups (225 grams) plain flour
1 tablespoon icing sugar
140 grams cold butter, chopped coarsely
1 egg yolk
2 tablespoons cold water approx.
Filling
395 gram tin condensed milk
80 grams butter
½ cup (110 grams) firmly packed brown sugar
2 tablespoons golden syrup
2 large bananas, sliced thinly
500 mls cream, whipped
Method
- Heat the oven to 200 degrees c. grease a loose-bottomed pie tin. To make the pastry process the flour, butter and sugar until crumbly. Add the egg yolk and enough water to bring it to a dough. Knead on a floured surface until smooth, wrap in cling film and refrigerate for 15 minutes.
- Remove pastry from the fridge, roll out and line the tin. Prick the surface with a fork, refrigerate for 15 minutes. Line the pastry tin with baking paper and fill with pastry beads or rice. Bake for 10 minutes, remove the beads and baking paper and bake for a further 10 minutes. Allow ot cool.
- Combine the condensed milk, sugar, butter and golden syrup in a saucepan, stir over a medium heat for about 10 minutes or until the mix is a caramel colour. Make sure it doesn’t catch on the bottom, as it will start to burn.
- Arrange the banana slices in the bottom of the pastry shell and carefully pour the caramel over. Allow to chill, top with the whipped cream and decorate with additional banana slices if you want to.