I am not a fan of bananas and never have been but as I have gotten older I have started to enjoy banana flavoured things as well as things with bananas in them. Mr O hates bananas to the point of being almost phobic of them but he’s very conscious of passing on his food preferences to Little O, so recently he decided he’d like to try something with a little banana in it and requested a banoffee pie. This combo of caramel, banana and cream is a British favourite and I really enjoyed it. Unfortunately Mr O’s verdict was that he could still taste the bananas and it wasn’t for him. Back to the drawing board…
For the crust
200g digestive biscuits
For the filling
1 can condensed milk
100g soft dark brown sugar
2 large, ripe bananas
For the topping
300ml whipping cream
Dark chocolate for grating
Line a deep loose bottomed cake tin with greaseproof paper and set aside.
To make the crust, place the biscuits in your food processor and process until fine (or beat the shit out of them with a rolling pin). Melt the butter, add to the biscuits and mix well. Press the biscuit mixture firmly and evenly over the bottom and sides of the prepared tin. Place in the fridge.
To make the filling, put the sugar and butter in a small saucepan. Heat over a low heat until the sugar has dissolved. Add the condensed milk and bring up to a rapid boil stirring continuously. Allow to boil for 2 minutes, still stirring continuously. It’s important that the mixture boils rapidly for the whole two minutes or it will not set. Pour the mixture into the prepared crust and return to the fridge for at least an hour.
Slice the bananas and arrange in a layer over the chilled caramel.
Whip the cream and spread over the banana. Grate over some chocolate to decorate and serve.
Serves 6 – 8