As Doctor would say: Bananas are good.Even more so in the form of a pie!
Leaving the dirty jokes aside, banana It is one of the most versatile fruits there is. We can use it in both sweet and savory dishes, alone or accompanied. It adds flavor and helps with texture.
The possibilities are endless!
This version of banoffee It’s from Jamie Oliverat least I watched it on Jamie’s 30 Minutes Meals. What caught my attention was the swimming pool. banana candy which is the filling for the pie.
In his version, he makes a basic (dry) caramel and then adds whipped banana cream. Let it cook a little longer and that’s it. It’s different from the more traditional recipes that use condensed milk and turn it into caramel (ok, for me it’s dulce de leche).
I’m drooling just remembering it.
I adapted some steps due to limited ingredients. I replaced the coffee liqueur with instant coffee slightly diluted with water. The pie base was made instead of using a ready-made one, which I think is a win.
ps.: yes, I like Doctor Who! Where’s my TARDIS?
Banoffee Pie: Banana Cake
Makes: 1 cake ~20cm
- 1/2 Pie Dough recipe
- 100 g refined sugar
- 100 mL leite integral
- 2 dwarf bananas (caramel)
- 3 dwarf bananas (filling)
- 200 g fresh/pasteurized cream (has more than 35% fat | used: 42% fat)
- 50 g refined sugar (chantilly)
- 10 g instant coffee (1 tsp. soup)
- 10-15 mL water
- 20 g refined sugar
- 10 mL vanilla extract (optional; or 1-2mL essence)
- 50 g semisweet chocolate (in chips; optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Roll out the basic pie dough and line a ~20cm fluted springform pan with a false bottom. Bake in a heated oven at 180ºC for 20-25 minutes, until golden. Reserve.
- In a blender, add two bananas and milk. Beat at medium speed until smooth. Reserve.
- Place the refined sugar (100g) in a frying pan and let it turn into caramel. Then add the whipped banana cream. Be careful as the mixture may splash, continue cooking until most of the caramel lumps have dissolved.
- Transfer onto the baked pie base and let it cool.
- Cut the remaining bananas diagonally and distribute over the caramel. The amount of banana may vary according to their size. Reserve.
- Beat the fresh cream (with a whisk or mixer) until it almost becomes whipped cream, it shouldn’t be as firm. Add the sugar little by little. If you want it sweeter, add more. If using vanilla extract, add it now.
- Mix the instant coffee with the remaining water and sugar. It should be thick, add water little by little too.
- Gradually add the coffee mixture to the whipped cream, mixing just a little to create a marbled effect.
- Pour the whipped cream with coffee over the bananas and arrange to form peaks. If you want to add more of the coffee mixture, you can also. Finish with chocolate, if using. Leave in the fridge until ready to serve.
