Tuesday, 24 September 2019

Banoffee Pie

A delightfully British dessert that is sure to be a firm favourite at any dinner table


I probably use this sentence a bit frequently but this is the BEST dessert I have ever made. Honestly, every single layer is so inviting; the biscuit base which is always a winner; the velvety caramel; the bananas for some tang and texture; and the whipped cream, for a fluffy creamy topping together with a little chocolate. That screams perfection to me and I appreciate the British heritage of this retro pie. I wish I could say that before my love for cakes and desserts I had eaten many a banoffee pie but that would be false and from hereon I vow to make more :)


I wanted to update my previous recipe to make it more accessible to amateur bakers and all ingredients are easy to locate in any supermarket. The best thing is that this dessert doesn't require any major baking and the caramel is really easy to make it doesn't need much skill. if you're looking for a wow factor dessert then banoffee pie is the one. I took this into work and my colleagues eyes actually popped, they were so excited!

If you love bananas and caramel....

Check out my other recipes for more inspiration!
Banana Bread
Banana Blondies with Peanut Butter Frosting
Banoffee Pie Cupcakes



Recipe

Prep: 2 hours (includes chilling time)
Cook: No bake
Serves: 8

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle

Ingredients

Biscuit Base
300g Digestives
120g Vegan butter melted
Caramel Layer
x1 397g can Vegan condensed milk 
80g butter
80g Light brown sugar
3 Bananas sliced
Whipped Cream
270ml Plant Whipping Cream
2 tbsp Icing sugar
x2 squares Dark chocolate grated


Method

Grease a 9-inch tart dish with butter.
Make the base. Crush the digestives and then pour the melted butter over. Stir together so that all the biscuits are coated in the butter
✿Transfer to the tart dish and press firmly around the dish and up the sides to get a flat even layer. Pop in the fridge to set whilst you make the caramel.
✿In a medium saucepan combine the butter and sugar and melt together. Then add the condensed milk and bring the mixture to a rapid boil for about 2 minutes stirring constantly so it doesn't stick.
✿Remove from the heat and carefully pour the caramel into the tart base. Spread out evenly then leave to cool in the fridge to set. 
✿Meanwhile make your whipped cream. Add the plant whipping cream and sugar to a bowl and whisk on high with an electric hand-mixer for about 5 minutes until the cream is just beginning to hold its shape. Set aside till ready to use.
✿Remove the tart dish from the fridge to assemble.
✿Chop the bananas into slices and arrange on top of the caramel. Spread the whipped cream on top of the bananas, and then grate the chocolate on top to finish. 
✿Can serve the banoffee pie immediately or place back in the fridge till ready to serve. Will keep in the fridge up to 3 days. Enjoy!


Christina 
xx





Share:

No comments

Post a Comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig