Helloo everyone! ⭐️
It’s been a while since I’ve been on here… don’t you just love lots of uni work 😅 But I’m back now and I’ve been back at the baking!
Today I wanted to share with you my banoffee pie and how to make it. This was my first time making banoffee pie, (which is surprising as it is one of my favourites), and now I can’t get enough and want to keep making it!
For the base:
- Digestive biscuits (150 grams)
- Butter (75 grams)
For the filling:
- Butter (75 grams)
- Light muscovado sugar (75 grams)
- Full fat condensed milk (397 grams)
- Vanilla extract (1 teaspoon)
For the topping:
- Double cream (300 ml)
- Chocolate flakes (2)
So first I lined my cake tin with a thin layer of butter, and I ran out of baking paper (oops), so I had to leave that out this time but usually I would layer the bottom of the cake tin to avoid losing bits of biscuit at the bottom.
Then to make the base I put the digestive biscuits into a freezer bag and crushed them with a wooden spoon… I know conventionally its usually done with a rolling pin but I don’t have one of those, so making do 🙂 Once that was done I melted butter into a saucepan on a low heat and added the crushed biscuits. Once those were mixed together I put the mixture into my cake tin and pressed down to try and get an even layer. This then went in the fridge for 15 minutes or so.
Now it was time to make the caramel, my favourite part! You can buy already made caramel but this time I thought I’d really push the boat out and make my own haha. To make the caramel I put the butter and the brown sugar in a saucepan on a low heat and stirred until combined. Then I turned up the heat and added the condensed milk and continued to stir the mixture until the colour became darker.
Side note: Definitely make sure to continuously stir the mixture once you add the condensed milk otherwise it will burn on the bottom of the pan and become grainy. I’ve made this mistake once or twice and can’t say burned caramel is one of my favourite flavours…
Once mixed I added the vanilla extract and put in the fridge too chill for at least an hour.
Once the caramel was firm to touch I added my sliced banana and whipped my double cream until it had soft peaks. It’s so much easier if you have an electric whisk but I don’t have one of those which meant an arm workout for me. I spooned the cream on top of the bananas and finally added crushed flakes on top.
And here is the final result. It’s a lil hard to see the biscuit base, but its homemade so its supposed to look a bit rustic right 😅
Let me know if you’ve been getting up to any baking recently 🙂