Egg Free Banoffee Pie...Banana and Home Made Toffee lay down together

“when life gives you bananas you can't make juice ” 

― Yang Mushu, aka Isabel Truax

So we make Banoffee Pie.


Banoffee...er what ???

Banana+ Toffee=Banoffee 

Simple Mathematics...
Simple Satisfaction.

Truth be told...I'm a BIG fan of the toffee bit...not of the banana...that is why I tried my best to hide the bananas.
I'd rather go bananas for something other than bananas.

I have something against soft and squishy fruit...I love berries , so we extricate berries from that category...
My List of not liked fruits also includes mango and guavas...
I have a guava tree in my backyard ,periodically dropping knobbly little fruit...on which hubby dear munches as his pre dinner snack...how he manages to bite into their hard hides , I wonder.
No wonder he is no fan of the softness of cake.
There is also a banana tree, but in two years , it has not yielded any fruit...maybe , it knows subconsciously that I dislike bananas.
Thankfully , this is the 21st century, and we women need not go hunting gathering to get out fruit. We just pop into our neighbourhood Reliance fresh and pluck the best bunch from the tubs.
Really down market,but that is where we get our produce from in Ranchi. No Hyper-Mart here in Ranchi...the price differences will drive people hyper here.
The best part of this pie is not the banana..its the rich toffee...A little more posh name would be an almost Dulce le leche.
That bit is to die for...

And the butter...well-not for the faint hearted.
But if you take a couple of bites,You'll survive.As long as the bites are not ginormous!


The recipe is from the Better Homes and Gardens Magazines...Archives,(Torn and stowed away for like, forever now)With a little alteration.
I hope you are salivating by now..
Lets get down and sweetly dirty.


for the


Egg Free Banoffee Pie...Banana and Home Made Toffee lay down together...


you need


The Crust
230 gm digestive biscuits
100 gms butter
1 tsp cocoa powder/chocolate shavings


The Toffee
1/2 cup sugar
3 tbsp water
1 can -400 mils Condensed Milk
125 gms butter
A generous pinch of salt


The Cream Topping
4 firm bananas
300 gms non dairy cream/Amul UHT cream(Dairy tastes amazing though)


Start with the crust.
Buzz the digestive to real fine crumbs in the food processor.

Add the cocoa powder/chocolate shavings.
Melt the butter , pour in the butter. You can go with 75 mils too...but what difference will 25 mils of butter make - you are hardly going to eat the whole banoffee...Are you???

One more pulse and you are done.Layer the crust in a loose bottomed tart (lolzzz) tin, and maybe two glass bowls.OK, somewhere in the chatter, the pictures of the bases were lost...
Imagine there's no gossip...(I'd rather eat bananas..)
Pop the bases in to  chill.

Now the toffee.
Pour the sugar and water into a pan and place on medium heat.

Let the colour turn to amber. Make sure you keep stirring till you get this colour.

Now,stirring constantly,add in the condensed milk and cook for at least 5 to 7 minutes.

Ideally , you should cook on a slow flame at least half an hour and then add in the butter.

You'll be able to smell the toffee...and know that it is done.
Taste!
And taste!
That is why ,you should never trust a slim cook.
When it tastes just right, add the salt. That balances the sweetness and gives a lovely caramel-ly taste.
Yum!

Let it cool.

In the meanwhile , chop 3 bananas and whip the cream.
Slice 1 banana thinly into roundels.

Mix the whipped cream and the chopped bananas.

By now the toffee should be cool and the crust set.
Pour the toffee sauce over the crust and in the bowls.

Chill again.

Once set, about an hour...cover the  toffee base with the banana cream and smooth it out.
decorate with the sliced banana.

You should let this be at least over night, but here...we were in a hurry to taste and take pics for the blog post.
I've made my friends into such sugar-holics, now they can not resist the desserts too.

I went a little crazy with the toffee sauce.

Leftovers can be warmed in a microwave over low power and used as a sauce.

You can be neater...Slice , pour and serve.
Serve yourself a slice too!

I said a slice...not the whole but a slice...

And enjoy the decadence of toffee.
And butter .
And cream.
And of the Banoffee.

No fuss, no bake and still all the magic of baketitude.


So what are you baking today???