You have probably heard of the myth that if you live in Lagos or anywhere in Nigeria, you can not bake or make ‘oyinbo mede mede’. Why? dysfunctional electricity and lack of where to buy ingredients are usually the answers. Pfft. Ever heard of generators or non oven made dessert recipes? Or even Shoprite, Idumota and a host of many other places to pick up pastry ingredients? So now you know. Here at FAB, we have decided to set up a weekly dose of heavenly tasty desserts that you can make at home yourself, with friends or your kids and with very affordable ingredients and yes, without even an oven. This week, we will be sharing with you a recipe for Banoffee Pie.
Banoffee Pie, is a dessert made out of creams, toffees and bananas hence the merged name ‘Banoffee’ – Banana and Toffee. It was created by British Chef, Ian Dowding in East Sussex in 1972. The recipe was originally American with the ingredient of coffee added onto it. But Ian Dowding tweaked it by adding some bananas to it, and it has been one of the world’s most savoured pastries ever since it’s invention.
Here at FAB, we have got hold of the recipe and we have decided to share it with our beloved readers who are into pastries and the art of DIY in food. Check it out below.
For the base
- 100g butter, melted
- 250g digestive biscuits crushed
For the Caramel
- 100g butter
- 100g dark brown soft sugar
For the top
- 4 small bananas
- 300ml carton whipping cream, lightly whipped or (ice cream if you can’t find whipped cream)
- Grated chocolate or some Milo/Bournvita (optional)
Finally a bowl or tin to put your beloved Banoffee in, ceramic or glass will do just fine.
Pour the biscuit crumbs into a bowl.
Add the butter and mix in.
Spoon the crumbs into the base and about halfway on the sides of the bowl to make a pie shell. Let it sit for 10 minutes.
Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
Add the condensed milk into the mix and let it boil quickly for about a minute or so. By then it will have turned into a golden caramel colour.
Spread the caramel over the base, cool and then chill in the fridge for about until its is firm (this is usually about 45 minutes to 1 hour).
Gently remove the pie from the bowl and place onto a plate to serve.
Peel the bananas, and slice however you choose into the softly whipped cream or the ice cream you have layered on the top.
Decorate with the remaining bananas and finish with your grated chocolate.
Voila! All done and ready to enjoy.
Image Credits: Google and other tasty pastry sites