Banoffee pie is an English dessert made with super easy ingredients that are easily available at any household. You can make a chocolate version or a coffee version or a simple version with just caramel. It is bananas and toffee that you get in the market but in a form of pie.
Here are the ingredients for the number of servings 4.
Ingredients For The Pastry:
125 g rice flour
55 g almond flour
40 g potato starch
40 g cornflour like foil
25 g whole cane sugar
½ tsp sodium bicarbonate
80 g tonic / sparkling water
60 g coconut oil
One tablespoon apple cider vinegar
Ingredients for the caramel:
150 g coconut milk
65 g whole cane sugar
1/3 teaspoon of salt
Ingredients for the cream:
300 g cooked sweet potato
40 g whole cane sugar
25 g unsweetened cocoa powder
10 g almond butter (or cashew, peanut)
50 g grape molasses (or maple syrup)
½ tsp fine salt
A pinch of vanilla
125 g coconut milk (the fat part without liquid)
25 g agave syrup (or other syrup with a neutral flavor)
A pinch of vanilla
Approx. 130 g peeled banana (one large banana)
2 or 3 small squares of chocolate (of your choice)
Open the coconut can and mix well. Pour the quantity needed to make the caramel into a saucepan together with the sugar. Cook over low heat, continually stirring for about 20 min. In the end, add some salt and mix. The result must be a thick, amber liquid. Let it cool in the saucepan.
Prepare The Cream:
Put all the ingredients in the hand blender and blend them until you get a smooth cream without lumps.
Prepare The Coconut Cream:
Open the coconut can from the freezer. Please put it in a slightly higher bowl and whisk it with a whisk. At first, it will be a bit more complicated because it will be frozen, but if you struggle too much, then leave it for a while at room temperature. When you see that it starts to whip, slowly add the syrup and vanilla. The result must be a thick cream more or less similar to classic cream.
Compose The Pie:
In a bowl, incorporate all the dry ingredients sifted previously and mix everything. Pour the oil, water, and vinegar into the center of the flours and mix everything until you get a soft and compact dough. Roll out the pastry approx. 1 cm thick. Cut it to the pan (I used a 16 cm pan, and I helped myself with its removable edge to shape it) and place the disc of dough just made on the previously oiled pan. Cover the pan’s edge with the rest of the dough, creating a strip around.
Take the shortcrust pastry and fill it with caramel, keeping about ½ spoon to decorate the pie at the end.
Cut your banana into slices of about 1 cm and then place the caramel on top.
Fill With The Chocolate Cream
Cover it with cream and then decorate it with the rest of the caramel (if anything, heat it a little if it has solidified too much), with grated chocolate and pieces of chocolate, or why not some slices of bananas.
Place into the fridge for at least 2-3 hours before serving.
We used coconut milk for canned sweets, consisting of 60% coconut extract and water. I used two cans for this recipe; I wanted to obtain only the fat part without liquid to make the cream, while the other I used it for mixing the fat part well with the juice.
Banoffee pie may sound a bit fancy for you, but it is a simple dessert with simple ingredients that you can easily find at home. All enjoy it as it is not too sweet. Try this out for your family members!