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Banoffee Banoffee Banoffee!

April 8, 2016

banoffee

Until I researched this I always thought that Banoffee pie was an American creation which goes to show that marketing hype is what it’s cracked up to be!

It is actually an English invention from The Hungry Monk Restaurant in Jevington, East Sussex where the chef claims to have developed the dessert in 1971 by adapting an American recipe for “Blum’s Coffee Toffee Pie”.

Blums Bakery was a San Francisco institution which was famous for its coffee toffee pie, which curiously didn’t really have any toffee in it! It was essentially a coffee & chocolate flavoured mousse in a pie crust, not to be confused with its infamous “Coffee Crunch Cake” which was a cream sponge coated in a hail of honeycomb.

The combination of banana and caramel (toffee) is one of my favourites. As a kid, my mum would bake a banana in a sheet of foil with a dab of butter and brown sugar, a slurp of rum and a few marshmallows thrown in for melty pleasure.

The traditional dish, “Banoffee Pie” is a dessert pie made from bananas, copious amounts of cream and toffee (dulce de leche), either on a pastry base or a crushed biscuit base.  It was Margaret Thatcher’s favourite food to cook.

To be honest, Banoffee has never been on my hit list, copious amounts of aerosol cream never really appealed, despite my love for the banana and caramel combination. But I really like my toned down rendition; I have used a rich crème patisserie, fresh ripe banana and an earthy caramel sauce to avoid a sickly sweet dessert.  It is loaded with dairy but at least is nut-free and gluten-free, top it if you will, with plenty of whipped cream but I don’t think it needs it!

Base

180g GF flour

1 teas xanthan gum

2 tabs sugar

20g cacao powder

140g cold butter

1 – 2 egg whites

Mix the dry ingredients well and mix in the butter until crumbs form on SP 5 for 10 seconds. Add enough egg white until it forms a soft ball. Chill before pressing into a fluted pie tin to about 5mm thick. The thinner the pastry, the better. Blind bake at 180°C for 20 minutes.

50g chocolate, melted

400g milk

50g sugar

50g cornflour

1 teas gelatine

3 egg yolks

1 egg

vanilla

200g sour cream

80g butter

2 bananas, sliced

cream to garnish

After the pie shell has cooled, brush the base with melted chocolate and set aside.

Custard

Make the filling by placing the milk, sugar, cornflour, gelatine, egg yolks & egg in the TM and cooking on SP 4 at 100° for 10 minutes. Scrape down the bowl a couple of times, adding the butter and sour cream at the end of cooking.

Slice up a banana and line the pastry, before pouring the custard into the tart shell and cooling.

Caramel Sauce

100g dates soaked in 100g hot water for 10 minutes
90g butter
80g rapadura sugar
1 teas vanilla extract
1 big pinch salt
100g – 150g cream

In the TM, add all of the ingredients, including the soaking water and blitz on SP 9 for 1 minute. Scrape down and cook for 5 minutes at 90°C on SP 5.  Taste for sweetness and consistency and add some stevia and/or water if desired.

Pour the caramel over the custard and decorate with banana slices, toasted coconut and whipped cream. Chill for a few hours before serving.

 

 

One Comment leave one →
  1. April 8, 2016 10:27 pm

    Looks like the next dinner party dessert, Sarah! 😋

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