Banana. Toffee. Biscuit. Cream. Chocolate.
Oh yes!!!
This is a recipe I have been playing with for a long time. When I was younger, in my pre-plant-based days, banoffee pie was one of those desserts I would always choose! There’s just something about all that creamy caramelly filling, with a crunchy biscuit and fresh banana that makes you feel like you’ve had a real dessert! This version can easily be adapted if you’re not vegan – just switch the vegan condensed milk, for regular… the rest is the same! 😀 Yay!
Here’s the recipe:
A dessert worth the effort! A crunchy biscuit base, a sticky toffee middle and a layer of bananas, all topped with cream and chocolate!
- 200 g brown biscuits (digestives, lotus, ginger nuts)
- 50-75 g butter melted (depending on biscuits used)
- 320 ml condensed milk (vegan-coconut)
- 35 g butter
- 35 g sugar
- 1-2 medium bananas (sliced)
- 1/2 medium lemon (or bottled lemon juice)
- cream of choice & quantity as preferred
- grated chocolate
-
Start by crushing your chosen biscuits either with a rolling pin, masher or lightly blitzed in a food processor. Add the melted butter and mix well. Press into your chosen dish (a loose bottomed flan dish is ideal, or a cake tin lined with greaseproof paper).
-
Using the back of a spoon press the base all over until it is tightly packed, firm and level. Put in the fridge to firm.
-
Put the condensed milk, butter and sugar in a saucepan and slowly bring to the boil stirring regularly. Reduce the heat then stir continuously for 10-15 minutes. The mixture will change colour first, then start to thicken. Please make sure you watch this as it will suddenly turn from liquid to a denser substance, then quickly burn. It should be thicker than it was, but will solidify more when refrigerated – you are not looking for something thick and creamy.
-
Pour your caramel over your base and gently tap to level out.
-
Slice your banana(s) and brush or dip them in the lemon juice (so they keep their yellow colour). Use the bananas to completely cover the caramel. Pipe or spread your cream over the bananas (as much or as little as you like).
-
Finish your banoffee pie with a sprinkling of grated chocolate.
-
Set in the fridge until ready to serve. Slice with a clean warm knife. Serve with extra cream or ice-cream if desired.
-
Enjoy!
Has anyone else had either a very lazy or a very busy week?! There seems to be no in-between at the minute! I had a whole host of baking plans, including making another banana cake, but instead I appear to have been learning about protons & electrons, quadratic equations, Scrooge and Families in the Middle Ages! Such are the joys of having unmotivated-to-do-school-work teenagers at home! Mums become teachers (although technically, I am a teacher – just not those subjects at that level 😛 )! So, my whole week has vanished before my eyes! Please someone tell me this will all be over soon and back to normal?!?
For now though – I will enjoy watching the weekly Andrew Lloyd Webber performance at 7pm (UK time) on a Friday: Tonight (01 May) it is the Royal Albert Hall 50th birthday celebration with music from various musicals!
I will keep checking out the Wildlife links in the hope that I catch another glimpse of the badgers from one of two locations.
This coming week it is Hedgehog Awareness Week (3rd-9th May). Please have a look and see how you can encourage these creatures into your garden. Ours has come back and we managed to snap a quick photo…
That’s all for now! I’m going to plan my meals for the week (I know a first for everything)! If you make this banoffee pie (or anything else from our website), please tag us using @LifeDietHealth or #LifeDietHealth so we can see your creations! Thank you!
I’m sharing my banoffee pie over at Angie’s Fiesta Friday, co-hosted this week by Antonia @ Zoale.com and Zeba @ Food For The Soul. I’m excited to see what everyone else has been up to whilst we’re all stuck indoors!
Drop us a line below and say hello… banoffee pie related or not!
Stay safe, stay sane, keep well
Laurena x