If there was one thing I hated while growing up it was bananas. Well so much so I had convinced myself I was allergic to them. The only way I would have them was in a milkshake made by my Mama, he loaded it with vanilla and made it all frothy till I couldn’t even taste the bananas anymore. The rest of the whole family tried every other way but to everyone’s dismay I wouldn’t eat even a single bite. Custards, fruit salads everything was tried but no I didn’t budge. As far as I was concerned the world would be a better place if bananas didn’t exist at all.But then one day I got introduced to the Banoffee Pie. The first time I ate it was at Cafe Churchill in Colaba, Mumbai. That’s when I forgave bananas. Being as sensitive as I was to the smell and taste of bananas, when I developed my recipe for the famed Banoffee Pie I had to make sure it was yummy but then again was far from being a banana dessert. You know the kinds that just reeks of bananas. I have tweaked it over the years and since I came to this version, I can promise you that you won’t find a better tasting Banoffee pie ever anywhere else. The recipe is easy but super yum.
This recipe makes one 8″-9″ pie.
- 2 Packets original Oreos (or any similar dark chocolate & vanilla cream biscuits)
- 2-3 Bananas (should be ripe but firm)
- 2 Tablespoons butter melted
- 50-100 gm dark cooking chocolate grated (the darker the better)
- 100 gm white cooking chocolate grated
- 300 ml cream
- 1 Cup granulated sugar
- A pinch of salt
- 100ml whipping cream
- 1-2 Tablespoons icing sugar
- Few drops vanilla essence.
For the whipped cream topping you can also just use a ready can.
For the pie base:
I prefer using a loose bottom pie tin for ease of serving but any kind is fine.
- Preheat the oven to 175 degrees centigrade.
- Open the biscuits and scrape of the cream and save for later.
- in the food processor grind the biscuits to a fine crumb. Add the melted butter and mix well till it holds shape when pressed. you can add a little more butter if needed.
- Press the biscuit crumb mixture onto the pie shell into a thin layer covering the bottom and the sides creating a nice base for your Banoffee Pie.
- Bake the shell for 10-12 minutes at 175 degrees Centigrade in the center of the oven to firm into shape.
- Cool completely.
For the white chocolate layer:
- In a heat proof pyrex bowl take the scraped vanilla cream filling of the biscuits and melt over a double boiler till runny (you can even do this a microwave by doing spurts of 30 second runs being careful not to over heat and burn).
- To the melted cream add the grated white chocolate. Stir till the white chocolate melts completely and you get a smooth paste.
- Once slightly cool gently pour into the pie shell. Spread evenly onto the base at the bottom. You should get a nice even layer covering the entire pie.
- Place into the fridge to cool.
For the dark chocolate ganache:
- In a small sauce pan heat 100 ml of the cream. Don’t let it come to a boil but it should be fairly warm. Remove off heat once hot.
- To this saucepan add the dark cooking chocolate and stir till melted and mixed completely.
- Pour gently into the pie shell onto the white chocolate layer and spread evenly forming a nice layer lining the whole pie shell. make sure you cover the entire bottom.
- Place the pie shell into the fridge to cool completely.
For the Banana Layer
- Carefully slice the bananas making sure each slice is not more than 3-5 mm thick.
- I prefer to slice them slightly diagonally for a larger slice.
- Arrange the slices onto the dark chocolate ganache in your pie shell. (make sure the layer has set a little and is firm or else the bananas will sink)
- Place into the fridge to cool. Do not leave the bananas for too long and ensure you do the next step as as soon as possible as the bananas will darken and might even leave water. That will ruin your entire effort.
For the toffee sauce
- In a saucepan melt the granulated sugar and pinch of salt till smooth and no lumps exist and gently heat till it gets a nice golden colour.
- Add the cream and stir in well to reach a smooth sauce consistency. remove from heat.
- Carefully pour this sauce onto the banana layer making sure the bananas are submerged completely.
- Place the pie back into the fridge to cool.
For the whipped cream topping. Do this step last and if possible just before serving the pie. You can just use the ready whipped cream can also.
- In a chilled bowl whip the cream until firm.
- Add the icing sugar and vanilla essence and whip till stiff.
- Place into the fridge to cool.
Assembling the pie for serving:
- Cover the entire pie with the whipped cream. You can spoon it on or pipe it into patterns as per your choice. Make sure you get a nice thick fluffy layer.
- Grate some chocolate onto the cream or sprinkle some cocoa powder or chocolate sprinkle to decorate.
- serve cold.