There is this lovely cafe in Milton that serves gorgeous breakfasts that keeps me happily satisfied for the rest of my day. I'd introduce this cafe to you, but I'm gonna put that on hold to the next entry.
Besides their mains, this dainty-looking cafe has a selection of beautiful baked goods and sandwiches on display. One of them was 'Banoffee Pie'.
That caught my attention.
It was layered like a tiramisu; it has a distinct row of banana slices, topped off with whipped cream and powdered cocoa.
What on earth is a Banoffee Pie?! Obviously there's banana... Was it coffee? I was pretty convinced coffee contributed to this dessert, but Google told me it was really toffee. Oh wow, that explains the rich and sweet creaminess of this dessert! (;
Banoffee Pie is actually a traditional English dessert from the 1970s by Val Hargreaves. It was such a popular dish back then that it became popular, and is still very much alive today. (YAY!)
Anyway, this cafe's Banoffee Pie was sooooo good! However, a slice costs $6. I can't buy this whenever I crave for it... I'd be broke! I have to make a batch for myself! #challengeaccepted
So I decided to make a batch for the house. It was so easy (and cheap), I can't believe it! You just got to try it yourself!
Warning: Incredibly rich and extremely addictive!
Makes: A large-sized cheesecake pan
- 120g unsalted butter, melted
- 300g digestive biscuits (I used McVities Light)
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 cups thickened cream
- 3-4 large bananas, ripe or overripe
- 1 tin of condensed milk (to make the caramel sauce)
- Cocoa powder for dusting
- Fill a pot (that has a very deep base) with water.
- Remove any labeling from your condensed milk tin and place the tin in the pot to boil. Boil with medium-high heat for 2 hours, and make sure the tin is completely submerged in the water. This is very important if not the tin will burst and the contents will splatter all over your kitchen!
- Once you are done with the boiled tin, switch off the heat and leave it to cool in the water. Your homemade caramel/ toffee sauce is happily contained in it.
- Crush your digestive biscuits, till they are resemble rough sands (not fine ones!). I place the biscuits in a Ziplock and hit it with a rolling pin.
- Sprinkle in salt and nutmeg, then pour in the melted butter over the crushed biscuits. Stir to mix it evenly.
- Transfer the biscuit mixture to a pan you're using to make the pie, and press it down with a spoon to flatten it. This is your base.
- Open your tin and pour/ spread the caramel sauce over your base. The caramel sauce is easier to spread when warm, but do wrap the pan and place it in the freezer to cool the caramel down.
- Thinly slice the bananas and place them over the cooled caramel.
- Whip up the thickened cream until it starts to form stiff peaks. Top the pie with the whipped cream and dust it with cocoa powder.
- Place the completed dish in the fridge for an hour to set, and serve.
Now I wish I have some of this to satisfy my sweet tooth... /: