Banoffee

This Banoffee recipe takes just 10 minutes to prepare, but will need some time for each phase of the receipe and around 2-3 hours in the fridge to firm-up. This means it is best prepared well ahead of time.

Ingredients:

For the base:

  • 250g digestive biscuits
  • 125g butter
  • 1 tbsp cocoa powder

For the homemade dulce de leche:

  • 180g butter
  • 180g brown sugar
  • 2 cans sweetened condensed milk (2 x 410g)
  • 60g chocolate shavings

For the topping:

  • 4 medium bananas (ripe and firm)
  • 300g whipped cream (35% fat, in a thick consistency)
  • Chocolate shavings

For the garnish:

  • A little cocoa powder for dusting

Instructions:

For the base:

  • Crush the biscuits to make the base for the banoffee.
  • Melt the butter in a pan over low heat.
  • Add the cocoa and stir until it melts.
  • Remove from heat and add the crushed biscuits.
  • Stir until the biscuits are well coated.
  • Line a 22 or 24 cm springform pan, ensuring to cover the sides by raising the mixture up.

For the banoffee cream:

  • Melt the butter and brown sugar over low heat until the sugar is fully dissolved.
  • Add the condensed milk.
  • Once it starts boiling, cook for 6-7 minutes over medium heat, stirring constantly until you achieve a thick, dark caramel cream.
  • Pour half of the caramel cream over the biscuit base.
  • Add the chocolate to the remaining caramel cream and stir until melted.
  • Pour the second layer, swirling the two mixtures together.
  • Refrigerate for 2-3 hours until the cream sets.
  • Unmold the banoffee.
  • Arrange banana slices over the entire surface, garnish with the whipped cream, and sprinkle with chocolate shavings and cocoa.

Variations of Banoffee

In a pot:

  • Remove the labels from two cans of condensed milk.
  • Place them in a pot and cover with water.
  • Cover the pot and simmer over medium heat, ensuring the water always covers the cans, for 2.5-3 hours, depending on how dark you want the caramel.

In the oven:

  • Preheat the oven to 200°C (fan).
  • Bake the banoffee in a bain-marie.
  • Fill a deep pan halfway with hot water.
  • In a small baking dish (22-24 cm), pour one can of condensed milk.
  • Cover with aluminum foil and place it in the bain-marie.
  • Bake for 1 hour and 30 minutes until thick and dark in color.
  • During baking, check the water levels in the bain-marie. Always ensure the water covers halfway up the baking dish.
  • If needed, add more water to the bain-marie.

Source: Argiro