Makes 1 x 23cm springform tin
For the crust:
Option 1: Chocolate crust
- Option 2: Digestive biscuits
- For the filling:
- For the topping:
Dulce de leche:
- Line the bottom of a medium pot with a small tea towel. Place the can of condensed milk in the pot on top of the tea towel, making sure the pot is tall enough so that you can fill it up and the water will be at least 2 inches above the top of the can. You can have more than one can, but you will only need one for this recipe. You can keep the rest for frosting cakes or using as spread. The tea towel will prevent the can(s) from making rattling noises while you cook your dulce de leche.
- Bring the water to a boil then slow it down to a simmer and cover with a lid. Make sure that the water is only simmering, it has never happened to me, but the can might explode if the water evaporates rapidly.
- Cook the dulce de leche for 2.5 hours then let it completely cool down in the pot. Set aside. Pie crust:
- While the dulce de leche is cooking, it’s time to make the crust. Crush Oreos or digestive biscuits until it resembles sand. Add the butter and mix with a spoon until it looks like wet sand.
- Take a 23cm springform pan and grease lightly. Then start pressing the crumbs on the base and all the way up the sides of the springform. Put in the fridge or freezer to set. Make the toppings:
- Make sure you have everything ready before starting. Line a medium rectangular baking pan with parchment paper then grease lightly.
- In a small sauce pot stir golden syrup, water and sugar together then put on a medium flame.
- Leave the mixture on medium heat and bring it to the boil then clip on a candy thermometer, cook until candy thermometer registers 150C, about 10 minutes.
- Take off the heat then sprinkle bi-carb soda and use a wooden spoon incorporate the bi-carb into the mix. This will make your honeycomb bubble. Do not over mix or you will not get aeration on your honeycomb.
- Turn over onto your prepared baking pan and let set for a few hours then you can snap or cut it into small pieces. Make the stabilised whipped cream:
- Put the water in a small cup and sprinkle powdered gelatine on top. Let stand for 5 minutes to bloom, then blast for 5-10 seconds in the microwave until the mix is liquified.
- Start whisking your cream then add the sugar 1 tbsp at a time. Add the vanilla then slowly pour the liquid gelatine mix in. Whisk to soft peaks or stiff peaks depending on your preference. Set aside. Assemble:
- Take the crust out of the fridge and line the bottom with the bananas. No need to slice the bananas, just keep them whole and trim them so they form 1 layer.
- Cover the bananas with all of the dulce de leche.
- Spoon the whipped cream to cover the dulce de leche and fill up you pie. Set in the fridge. To serve:
- Just before serving, take your pie out and decorate with the honeycomb. Once you put the honeycomb on the pie, you can’t put it back in the fridge.
- Grate some dark chocolate to fill in the gaps on top. Now your banoffee pie is ready to be served.
- If you don’t feel like making dulce de leche, you can get a ready-made can of top & fill by Carnation from your local store.
- I use gelatine to stabilise the whipped cream and this means that you don’t have to worry about the cream collapsing or being too soft. This helps the cream keep its shape for up to 2 days and also hold well against the honeycomb piled on top. However, if you are serving the pie right away, you can skip the gelatine and water and just whip the cream and sugar to stiff peaks. This should hold for a few hours.
- Watch the video to find out what is brown butter.
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