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When we were visiting friends in Sussex a few years ago, we were introduced to Banofee Pie, a specialty devised at the Hungry Monk Pub. The original recipe calls for boiling unopened tins of condensed milk in water for two hours. I was always very nervous of doing that as I envisioned them bursting and having a kitchen covered with sticky condensed milk! So I have been experimenting with stove top, oven and microwave methods, and finally felt the best way was stovetop.
Also various additions are to be found with several recipes I have found through the years, which include making a pastry base with cinnamon in it, adding cocoa powder to make it chocolaty, and even crushed nuts. My version, however, is based on the original recipe, a lovely decadent dessert!
Serves: 10
Ingredients
- 2 Cups Crushed Crumbs (Digestive biscuits are best, but
graham crackers work also).
- ½ Cup Melted Butter.
- ½ Cup Butter (not margarine).
- 1 Cup Brown Sugar.
- 2 -14 oz Cans Condensed Milk.
- 2 tsp. Strong Coffee Essence.
- 4-5 Medium Bananas.
- Heavy Whipping Cream.
Instructions
1. Process biscuit crumbs with melted butter, and press into large pie
pan. Bake 15 minutes at 350 degrees.
2. Place the butter, sugar and condensed milk in a deep heavy saucepan, bring to boil, turn heat down and stir constantly until thick and golden brown, about 5-6
minutes. (Be careful, as it will bubble up, so use a long stirrer.)
3. Add coffee essence.
4. Allow to cool about 10 minutes.
5. Slice bananas over cooled crust to cover the crust.
6. Cover the bananas with the caramelized/toffee mix and chill.
7. Before serving, slice remaining bananas on top and garnish with whipped cream.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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