Banoffee- like banana and toffee. Oh what deliciousness. This is actually a British dish- invented in East Sussex at a restaurant called The Hungry Monk in 1972. But I know it from New Zealand- used to make it with my Kiwi roommates. The recipe can vary- and I have melded a couple here- but I go w. the basic strata of crushed up cookies, dulce de leche, bananas and whipped cream. To make the dulce, you boil tins of condensed milk for a few hours. There are two ways to do this- one faster though more potentially dangerous. If you do it on your stovetop, you put the cans- (unopened!)- in a heavy saucepan covered w. water and boil 2-2.5 hours. Make sure the cans stay covered in water, will need to keep topping up. Otherwise, apparently, they can explode all over your ceiling and burn your face. The alternative is to start boiling on the stove, but then switch to the oven. They won’t explode, but it takes an extra hour. I really don’t remember doing this whole long thing in NZ, granted it was a long time ago, so I once tried to shortcut the long boil and it turned out a sickly sweet mess. I’d say if you want to shortcut it, just buy a jar of dulce de leche. The other tip is- if you are going to bother with the boiling tins- do as many tins as you can fit- and they will keep very well- unopened in the cupboard for later use. The cookies- I used digestive biscuits- McVities- an English brand I picked up at a London store in the west village. I used about 2/3 of a 400g pack. Graham crackers could also work as a substitute. Once the toffee is made- assembly is super fast and easy.
1- 10 oz pack of digestive biscuits.
1 stick unsalted butter
2 cans sweetened condensed milk
1 pint of heavy cream
a couple ripe bananas
instant coffee (optional)
Toffee instructions from the inventor, Ian Dowding
Find a deep saucepan or casserole that will go in the oven. Put into it as many tins as will fit. (THE TINS MUST BE UNOPENED). Cover the tins with water and bring to the boil. Cover with a lid and transfer to the oven 275 degrees. Cook for 3 ½ hours.
Lift the cans from the water, cool and store.
Stovetop: Put the tins in the deep saucepan. Cover with water. Make sure submerged at all times, will need to keep adding water. Takes 2-2.5 hours. Be careful.
To assemble the pie (Ian scoffs at cookie base and uses pastry- but I prefer the cookie route)
Crush up the biscuits. Can do this in food processor. Melt one stick of butter. In a large bowl, mix up butter and cookies, best to do with your hands, cookies get moist. Press into the bottom of a tart pan, or springform, with a removable bottom. Use your hands to make flat. Chill in fridge- maybe half hour. Open up cans of dulce de leche. Spread about 1.5 tins into a layer on cookies. It’s pretty sweet so it doesn’t need to be super thick. Peel bananas and slice across lengthwise, cover toffee in a single layer. Whip the cream, can add a pinch of confectioner sugar and ground coffee. Spread on the bananas. I maybe used 3/4 of the whipped cream. Keep pie chilled.
The last fun thing- I had some extra ingredients- so made some mini pies in little ramekins- and also one portable pie in a small tupperware. And if you want to be like that, mason jar pies are so hot right now.