John Myers
Banana Toffee Pie
The perfect banana toffee pie recipe with a picture and simple step-by-step instructions.
- 4 piece Bananas
- 1 piece Sponge base for fruit cakes with a rim
- 1 packet Coffee cream
- 250 g Sugar
- Milk
- 1 shot Caramel syrup
- Put the sugar in a coated pan and let it melt.
- Puree 2 bananas with the coffee cream, if it is too thick, thin out the milk a little. Then add the whole thing to the caramelized sugar and simmer on a low level until the caramel has dissolved. CAUTION ! ! ! Caramel is very !!! hot, do not touch or try my finger, risk of burns! Put the mixture on the cake base and let it cool for about 15 minutes. Keep a small amount and let it cool down separately.
- Whip the cream until stiff and add the syrup to taste, it shouldn’t be too sweet.
- Cut the remaining bananas into slices. Put on top of the cake. Top it with cream (it doesn’t have to be tidy, it can also be blobs, depending on your taste) and decorate with the rest of the caramel. Pie can be eaten straight away, but it will be a little more stable once it has been in the refrigerator.
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