Banoffee Pie

This is the original Banoffee recipe as used by 'Hungry Monk' chef Lucy Baldwin, who devised the recipe.
12 oz uncooked shortcrust pastry (if you need a recipe email me)
2 tins condensed milk
1 1/2 lbs firm bananas
3/4 pint double cream (whipping cream, whipped to stiff peaks does the job)
1/2 tsp powdered instant coffee
1 dessertspoon castor sugar
a little fresh ground coffee
Preheat oven to 190 DegC or 375DegF.
Lightly grease a 10"x 1.5" flan tin.
Line the tin with thinly rolled pastry, prick base with fork and blind bake until crisp and allow to cool.
Immerse canned of unopened cans of condensed milk in deep pan of boiling water, cover and boil for 3 hours.
Insure pan does not boil dry or the cans will explode.
Remove the cans from the water and allow to cool competely (before pouring the cold toffee mixture into the baked flan crust).
Whip the cream with instant coffee and sugar until smooth.
Spread the toffee over the base of the pastry.
Peel and halves the bananas lengthways and lay them on the toffee base.
Finally spoon or pipe the cream lightly over the bananas and sprinkle the freshly ground coffee on the cream.
Serves 8-10.


Back to Index of Recipes