Banoffee Pie

Originally an English invention, this is a friend’s old family recipe and is a refreshing alternative to the usual call for sweetened condensed milk.

I didn’t have rum, so substituted Bailey’s Irish Cream instead. I made a shortbread crust (www.joyofbaking.com) though it would be just as nice with a short-crust pastry or biscuit crumb/melted butter base.

BANOFFEE PIE

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Dessert

Servings 1 Pie

Ingredients

  

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• ▢ Prepared pastry or biscuit crumb/melted butter base
• ▢ 3-6 ripe bananas (depending on size)
• ▢ 30 g butter
• ▢ 1/3 cup brown sugar
• ▢ ¾ cup warm water
• ▢ ¼ tsp salt
• ▢ 3 Tbsp cornflour
• ▢ 1 Tbsp golden syrup
• ▢ ¼ cup cold water
• ▢ ½ tsp vanilla
• ▢ 1 tsp rum
• ▢ 2 egg yolks

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Instructions

 

• Prepare pastry or crumb shell.
• Combine cornflour and cold water to a smooth paste.
• Melt butter, add brown sugar. Cook slowly until it caramelizes, stirring all the time, a whisk is best for this.
• Add mixed warm water, salt, and golden syrup. Boil until all sugar has dissolved.
• Add cornflour mixture, stir until thickened.
• Combine some of the above mixture with the egg yolks (¼ a cup or so) whisk. Then add back to the pot with the remaining mix.
• Add vanilla and rum. Fold in sliced bananas. Pour into the pastry shell and cover with whipped cream, sifted cocoa and extra banana slices.

Keyword Banoffee Pie

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