Anyone who has every whipped up a banoffee pie (or fallen on a slice with a spoon) knows that this dish is seriously simple, but unbelievably delicious.
BANOFFEE PIE HISTORY
With a lineage that goes all the way back to 1972 (retro), banoffee pie was originally an English dessert, though its decidedly American feel can often lead to confusion. If you want to be a weirdo banoffee pie purist, your pie should consist of a pastry base, and boiled condensed milk toffee is the only way to go (though the less traditional biscuit base has become increasingly popular). Yep, stop trying to make caramel sauce just with butter, you're doing it wrong, and losing much of the loveable simplicity of this dish.
The good thing about banoffee pie is that this flavor combination lends itself to all kinds of delicious mutant hybrids. Icecream sundaes, pancakes, cakes, muffins; you name it. If it's a dessert you can make it banoffee flavoured. Here are our picks for Brisbane's best banoffee pie variations as well as a recipe you can make at home.
Where to find it
A classic slice of pie, Alfred & Constance's (and Alfredo's) banoffee is sticky, rich, and just how it should be. There's an almost perfect cream to caramel ratio here – essential for cutting through the heavy sweetness.
It's a decadent take on the classic, but Mighty Mighty's Banana Curd Cream Pie with bourbon butterscotch, and nutmeg icecream has all the flavours of a good banoffee, and then some.
300g Digestive Biscuits
115g Soft Brown Sugar
400g Tin of Sweetened Condensed Milk
450ml Double Cream
5 Perfectly ripe Medium Sized Bananas
1 Tbsp Fresh Lemon Juice
Grated Dark Chocolate to Decorate
To make the base, melt butter. Process biscuits in a food processor until medium crumb forms. Add the butter to biscuit mix and blend until thoroughly mixed.
Tip the crumb mixture into a cake tin with a removeable base, and press the mixture down onto the bottom and sides evenly. Chill in the fridge for 30 minutes.
For the filling, melt the butter in a medium saucepan. Stir in the sugar, then cook over a low heat stirring constantly until the sugar dissolves. When the butter and sugar are completely combined, add the condensed milk and bring to a simmer, stirring constantly. Cook for 3 minutes, or until the mixture turns a deep, creamy, caramel brown. Pour gently onto the biscuit base and chill for one hour minimum.
When you're ready to serve, lightly whip the cream until soft peaks form. Slice four bananas and place half over the toffee layer. Fold the other half through the cream and spoon gently on the pie. Slice the fifth banana and put into a bowl with lemon juice. Use the lemony banana to decorate the top of the pie, then scatter with grated chocolate.