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
