Banoffee Pie

Ingredients for 4 servings:

• 1 pack of shortcrust pastry
• 200 g caramel cream (ready-made product)
• 4 bananas
• 200 g whipped cream
• 1 tsp powdered sugar
• 1 tsp cocoa powder
• 1 tsp instant coffee powder, optional
• Butter for the mold
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Banana toffee cake

A simple and delicious English specialty. Forget all those complicated recipes that involve endlessly boiling canned milk. Grease a (round) baking pan with butter, line the pan with the shortcrust pastry to form a rim. Bake for 15 minutes at about 160°C (320°F), until golden yellow. Let cool. Spread the caramel cream on the base, about 1-2 mm thick. Peel the bananas, halve them lengthwise, and drizzle with lemon juice. Place the bananas on the spread. Whip the cream with sugar until almost stiff, mix in the cocoa powder (or coffee powder, if you like), and beat until firm. Spread it on the bananas, i.e., the entire pie. Chill the banoffee pie for a while before serving. You can make it the night before, for example. Instead of shortcrust pastry, you can also crumble a packet of butter or whole-wheat biscuits, mix them with hot butter, and press them into the pan. No need to bake. If you don’t like the brownish cream, you can also sprinkle the cocoa and coffee powder directly onto the bananas.