Accueil Sweet Banoffee Pie

Banoffee Pie

Difficulté : Medium
Catégorie : Sweet
Cout : Low cost
A dessert that many have been waiting for! Yet very simple to make, it is even better with “homemade” hobnobs and salted butter caramel. A decadent cake, especially with its double whipped cream on top! A very English sweet that can be made in any size, with or without chocolate.

Recipe for banoffee pie:
Dough:
-180g of hobnobs recipe here
-40g of melted soft butter

Chantilly “double”:
-250g of mascarpone
-250g of whole cream
-80g of powdered sugar

-2 bananas
-125g of dark chocolate 
-100g of whipping cream
-15g of soft butter
-200g of salted butter caramel (recipe here!) or “dulce de leche

Preheat the oven to 180°C.
Start by grinding the hobnobs into powder. Click here to go directly to the recipe!


Add the melted butter.



Mix well and put the dough in 4 foam circles of 8 cm in diameter. Press with the back of a spoon.



Bake for 12 minutes at 180°C.


Cut bananas into thin slices and place one banana half per circle.



Pour the slightly warmed caramel over the bananas. Two or three tablespoons per circle.



Put in the fridge for a good hour to harden the caramel. 




We can do without the chocolate, which is not always found in banoffee pies… But it’s even better with!
For the chocolate ganache. Heat the whole cream and pour it over the chopped chocolate (or pastilles like mine!).

 

 Add the soft butter and whisk to combine.


Pour the chocolate ganache over the firmed caramel.




Set aside in a cool place for at least 2 hours. Put the mascarpone and the whipping cream in a bowl with the whiskers in the fridge. 



Then, just before serving, whip the mixture by adding the powdered sugar. 


Unwrap the banoffee pie with a hair dryer (for a perfect unwrap!!).




Then add two large tablespoons of double whipped cream to the banoffee pie…

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