Good morning

The promise is debt.

Here I leave the recipe of the Banoffee. This English cake is made with toffee and bananas combined with a cookie base and chocolate is divine and ideal for children and for which we are not so children!

Kisses and Happy week.

Serves 6
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. Ingredients
For the base
  1. 75g butter
  2. 150 g biscuits
For the filling
  1. 120 g butter
  2. 120 g soft dark brown sugar
  3. 380 g can condensed milk
  4. For the topping
  5. 350ml double cream
  6. Vainila pasta
  7. 4 ripe but firm bananas
  8. coarsely grated plain chocolate or chocolate curls
  1. To make the base, melt the butter in a small saucepan.
  2. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well.
  3. Tip the crumbs into the centre of a deep, 18 cm fluted loose-based tart tin or quiche dish and press firmly into the base and sides.
  4. Cover and chill in the fridge for 30 minutes, or until set.
  5. To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 7 minutes, stirring, until the mixture turns a deep, creamy caramel brown.
  6. Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 3 hour (or up to 8 hours).
  7. Just before serving, lightly whip the cream and vainilla in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice 3 bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top.
  8. Peel and slice the remaining banana and put it in a bowl, put sugar and caramelice.Decorate the top with the banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls.
Catering Iria Castro

Leave a Reply

Your email address will not be published.