Banoffee Pie (with dairy-free option)

Banoffee Pie

(to serve 4-6)

Ingredients

Base:
175g digestive biscuits 
85g melted butter or spread

Centre: (use one of these options)
Easy dairy method:
420g can dulce de leche 

    OR sweetened condensed milk, previously boiled (see below)

Second dairy method:
420g (large) can sweetened condensed milk
175g  butter
175g  sugar

Dairy-free method:

400g can thick coconut milk or cream

50g dairy-free spread

50g soft brown sugar

40g golden syrup

Topping:
2-3 bananas
lemon juice
200-400ml whipped cream (dairy or otherwise)

Method:

Crush the digestive biscuits and mix with melted fat; press onto the base and sides of a 20-23cm round pie plate or flan tin.

For the easy dairy method, simply open the can of dulce de leche and scrape out the contents into the base, using a spatula to get the last of it out.

For the second dairy method, pour the (unboiled) condensed milk into a non-stick saucepan with the butter and sugar. Stir over a low heat until the sugar dissolves, then boil for about five minutes, stirring constantly, to make a light golden caramel. Wait until the colour changes, but do not over-boil. Pour into the crumb crust and leave to cool. (If you didn't boil for long enough, the mixture will stay rather runny, and will be messy to eat but still delicious.)

For the dairy-free method, combine the four ingredients listed in a heavy-based largish pan, and bring to the boil, stirring gently. Then simmer in the pan over a low heat without stirring for about five or six minutes until it begins to darken. Cool slightly, then pour into the crust as above. 

For the topping, slice the bananas and sprinkle the slices with a little lemon juice, so they won't go brown in the air. Arrange then over the toffee centre. Decorate with whipped cream (dairy or otherwise). Refrigerate for a few hours before serving.

------

Banoffee pie is a fairly easy dessert to make, relying on store-cupboard ingredients and bananas. The easy method for the centre relies on dulce de leche (bought from some supermarkets, or created from boiling unopened cans of condensed milk).

To boil a can of condensed milk, place on its side in a large saucepan, with water to cover. Bring to the boil, then put on a lid and simmer gently for about three hours, adding extra water as necessary to ensure that the pan does not boil dry (this is important!). The result will be the thick, toffee-like substance known as dulce de leche. 

When finished, cool to room temperature before opening, as the contents will be extremely hot. The condensed milk will have turned to soft toffee. If you have a large pan you can do about three cans at a time, and then label them, since they will keep for several months in a cupboard.

The second method is not quite so straightforward, but is useful if you don't have dulce de leche available. 

The dairy-free method works well with thick coconut milk or cream; make sure you have a full-fat version if you buy coconut milk. Unfortunately, condensed coconut milk does not seem to thicken like ordinary condensed milk does, so it can't be used as a straightforward substitution.

This isn't the cheapest of desserts to make, but it looks impressive and, in my opinion, it's delicious. So it's well worth making for a special occasion... unless you or one of your guests hates bananas. Without bananas it would be too sweet, and no other fruit has the same kind of consistency or balance.

The name 'banoffee' is a contraction of 'banana' and 'toffee', and was apparently invented in the UK in the early 1970s.