Chocolate Banoffee Pie
First of all.. welcome to my new blog layout! I only just applied it after procrastinating when do it. I’m still working a few things out, so it should all take shape shortly, so bear with me for now! I seem to get bored easily, so it was time for a change. I have already had html error fun, so hopefully I won’t have too much more of it! The babuska dolls will be back, once I figure out how I want them to be in here 😛
I seem to have fallen off the Sweet Adventures Blog Hop bandwagon, but I was determined to do this one. Once I saw the theme I scratched my head for a while, then realised I finally had an excuse to try making banoffee pie! Thanks to The Kitchen Crusader for hosting this month.
I hadn’t heard of banoffee pie until a few years ago, so naturally I thought I was missing out on something amazing. But can I tell you, I didn’t not fall in love with banoffee pie. My waistline is appreciative of this! I think it’s mainly because I don’t like cream on it’s own that much. When I have cream on my scones I don’t have too much, and perhaps I could have done with less cream on my pie. The caramel was delicious, and bananas make it healthy…er. I tried with the addition of coconut flakes too, mostly likely not traditional, but my twist!
Oh and whilst we are on the subject of me not loving cream all that much, on my 16th birthday I happened to be travelling around Switzerland and my family, and my family members who live in Switzerland bought me a cake. That cake was basically 98% cream!! I had a couple of mouthfuls to be polite but couldn’t do anymore. Then one of my grand aunties, bless her heart, ate the rest of my slice after polishing off hers! I still shudder at the thought of that cake!
Perhaps I’m the only one, but when I hear banoffee pie, I think of the Little Britan Fat Fighters skit. I tried to find a youtube clip but there wasn’t one… and that makes me a sad panda.
Chocolate Banoffee Pie
250g dark chocolate digestive biscuits
180g unsalted butter
1 tbs Dutch cocoa powder, plus extra to dust
1/2 firmly packed cup (100g) brown sugar
395g can condensed milk
75g dark chocolate, melted
1 tbs golden syrup
300ml thickened cream
2 small bananas, sliced
1. Finely crumb biscuits in a food processor. Melt 80g butter and add to crumbs with cocoa. Process to combine. Press into six 10cm loose-bottomed tart pans. Chill for 20 minutes until bases are firm.
2. Place sugar and remaining butter in a pan over low heat, stirring, until butter has melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is a thick, golden caramel. Remove from heat, then add chocolate and golden syrup, stirring to combine. Fill tart shells with caramel mixture, smoothing tops with a palette knife. Chill for at least 1 hour to set.
3. Whip cream until soft peaks form. When ready to serve, place tarts on plates, top with sliced banana and whipped cream, then dust with cocoa.