The traditional Banoffee Pie. At least in the way considered traditional in Brazil because the original recipe was with “toffee”, real caramel. But by all means, do it! It is worth it!
I took this one to a friend’s house and that’s why the photos are bad (taken from my cell phone). Look what a drooling recipe:
For the dough, grind 1 packet of cornstarch or milk biscuits (200g) in a blender and then mix with 100g of unsalted butter until it turns into crumbs. Line the bottom and sides of a removable mold and place in a preheated oven at 200º for 10 minutes. Wait for it to cool down before proceeding.
Spread a layer of dulce de leche, banana slices (raw) and cover with whipped cream. Keep in the refrigerator. Unmold and decorate when serving (note that the whipped cream melted and covered the sweet and banana part. This is because the pie was left out of the fridge for a long time).
Tip: cooked condensed milk, oddly enough, is less sweet than ready-made dulce de leche. That’s why it tastes better.
To see the “mini” version of Banoffee Pie, click HERE.
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