I used to work in a hospital and, contrary to popular belief, it was the best I've ever been fed at work! The highlight of my week was Banoffee Pie day - this amazing dessert was only €1 thanks to subsidised meal prices for staff and my passion for it became somewhat of a running joke.
When I left that job I spent a great deal of time testing out Banoffee Pie recipes to try and recreate it - and this was the fruit of my labours! It's a bit time intensive, but you can make the toffee beforehand and it can be stored in the tins for months! This will definitely make you some friends at the office ;)
Ingredients:
1 packet digestive biscuits/graham crackers if you're in the US
1 1/2 cups butter
3 tins condensed milk
2 bananas
whipping cream
Ingredients totally depend on the size of dish you are using. It's a very adaptable recipe. The only important figure to remember is that the base needs to be at least 1 part butter to 2 parts biscuit or it won't stick together. You can add more butter to get a very firm base.
1 packet digestive biscuits/graham crackers if you're in the US
1 1/2 cups butter
3 tins condensed milk
2 bananas
whipping cream
Ingredients totally depend on the size of dish you are using. It's a very adaptable recipe. The only important figure to remember is that the base needs to be at least 1 part butter to 2 parts biscuit or it won't stick together. You can add more butter to get a very firm base.
Method:
2. Put the digestive biscuits in a ziplock bag (leaving one corner slightly open to prevent epic explosion) and beat the hell out of it to your heart's content until they have been reduced to crumbs. It does help to keep the edge of your hand against the opening of the bag so it doesn't get any ideas.
3. Melt the butter gently in a pan and mix in the crumbs.
4. Line the dish with the biscuit mix and use a spoon to firm down the bottom and sides.
5. Put in the fridge (extra effective if you have a freezer big enough) to set.
6. When 2 1/2 hours are up, turn the heat off and leave the tins to sit in the pan for half an hour to cool. Then tip out the water and allow to stand for another couple of minutes.
7. Run the tins under cold running water until they are cold enough to handle comfortably. Scoop the toffee into a bowl and mix thoroughly until homogeneous. You could tip the cans straight into the dish, but you will end up with three tin-shaped toffee lumps.
8. Spread over the biscuit base and leave in the fridge to set for half an hour.
9. Slice the bananas thinly on top of the toffee. Whip the cream until it forms soft peaks and add to the top of the bananas ensuring that you cover them all completely - any banana slices left exposed to the air will turn brown and put people off just a little...
10. You can put it in the fridge for a while longer or allow your eager guests/housemates/neighbours who smelled the noms and called over to fall upon it ravenously.
As the ingredients are so fresh, I would generally aim to finish it the day after making it. Keep it in the fridge to keep the cream from turning.
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