The banoffee is a delicious and very gourmet English pastry, with a pretty look. This cake mixes banana, caramel and whipped cream, on a biscuit crumble base. The banoffee takes its name from its ingredients since “banoffee” is in fact the contraction of banana (banana) and toffee (caramel). There are also variants with chocolate and/or coffee.
- 375 g sweetened condensed milk
- 1 package(s) digestive biscuits
- 3 bananas
- 1 lemon juice
- 200g milk chocolate
- 50g salted butter
- A little whipped cream
Preparation 2 hrs 20 mins
Cooking 2 hours
Rest 2 hours
Prepare your banoffee by starting by poking small holes in the top of the can of sweetened condensed milk. Heat a large pot of water. When it becomes simmering, place the previously pierced can of sweetened condensed milk in it. Boil over low heat for 2 hours. Then take the can of sweetened condensed milk out of the pan and let it cool.
Take the digestive biscuits and crush them coarsely. To do this, place them in a freezer bag and close it carefully. Tap on them with a rolling pin or a pan until the cookies are sufficiently crushed.
Dice the salted butter and melt it in the microwave for 1 minute on high power. Let it cool for a few minutes then pour it into a bowl, over the crushed biscuits. Spread the mixture at the bottom of the circles placed on 6 plates. Let cool.
Peel the bananas and cut them into slices. Sprinkle them with lemon juice so that they do not oxidize. Arrange the banana slices on the cookie bases. Then distribute the caramelized milk over the fruit.
Break the milk chocolate into pieces in a bowl. Add a tablespoon of water and melt it in the microwave for 2 minutes at maximum power or in a bain-marie. Mix it with a wooden spoon to obtain a chocolate with a very homogeneous texture. Pour it over the banoffee, over the caramel.
Leave the banoffee to cool then set aside in the refrigerator for 2 hours to harden sufficiently. Just before serving, remove the circles from the banoffee and top them with a nice dollop of whipped cream. Taste immediately.
Digestive biscuits are those traditionally used in banoffee. It’s a kind of Scottish biscuit, to be found in the Anglo-Saxon kitchen section. They can absolutely be replaced by other dry biscuits such as small butters, Breton palets or speculoos. The main thing is to obtain a slightly crunchy biscuit base. If you wish, it is even possible to cook them yourself very simply, to make a homemade banoffee, from A to Z!