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.
- 75g butter
- 150 g biscuits
- 120 g butter
- 120 g soft dark brown sugar
- 380 g can condensed milk
- For the topping
- 350ml double cream
- Vainila pasta
- 4 ripe but firm bananas
- coarsely grated plain chocolate or chocolate curls
- To make the base, melt the butter in a small saucepan.
- 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.
- 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.
- Cover and chill in the fridge for 30 minutes, or until set.
- 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.
- Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 3 hour (or up to 8 hours).
- 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.
- 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.