John Myers
Banoffee Pie
The perfect banoffee pie recipe with a picture and simple step-by-step instructions.
- 100 g Whole wheat flour
- 100 g Spelled flour
- 200 g Butter
- 0,5 tsp Baking powder
- 0,5 l Milk
- 150 g Raw cane sugar
- 1 Pc. Vanilla pod
- 3 Pc. Bananas
- 50 ml Whiskey cream liqueur
- 1 cups Cream
- Cocoa powder
- Knead the flour, 75 g butter and baking powder into a dough. Roll out the dough thinly. Bake on a greased baking sheet at 180 degrees for about 15 minutes. Allow to cool on a grill. Then put in a plastic bag and crumble with the help of a rolling pin.
- Cut the vanilla pod lengthways and scrape out the pulp. Put the pulp and the rest of the pod in a larger saucepan with the milk. Add the sugar and bring to the boil while stirring. Stir in the baking powder. Be careful, the mass increases considerably. Simmer over low heat for an hour, stirring occasionally.
- Stir with a wooden spoon more often towards the end of the cooking time. As soon as you can see the bottom of the pot, turn it off and let the caramel cream cool while stirring.
- Melt the remaining 125 g butter in a saucepan and stir in the crumbs. Spread the dough on 5 dessert bowls and press down a little. Pour a layer of caramel cream into each bowl and smooth it out.
- Peel the bananas and cut them into pieces of equal size. Spread the pieces on the caramel cream and drizzle with a little cream liqueur.
- Whip the cream until stiff and pour into a piping bag. Spread the cream in a circle on the banana pieces. At the end, press a piece of banana in the middle and dust with cocoa.
Facebook Comments