Trinity College Dublin

Banoffi Pie If you like banana and toffee this is for you! I adapted this recipe from one my mother gave me (just like all the best ones) and she says it's even better than the original! Many people serve banoffi smoothered in whipped cream. I prefer to serve it without any or with cream on the side if you must!

Ingredients:

• 6.5oz digestive biscuits (crushed) (approx. 184g)
• 1.5oz dessicated coconut (approx. 42g)
• 1 (generous) tablespoon sugar
• 4oz unsalted butter (melted) (approx. 113g)
• 14oz tin of full cream sweetened condensed milk (approx. 400g)
• 2-3 bananas (finely sliced)
• cream (whipped)

Method:

• Mixed the crushed digestive biscuits, dessicated coconut, sugar and melted butter and spread evenly in a well-greased flan dish or on a gateau plate using the ring off a loose bottomed cake tin (with about a 12" diameter) to surround the banoffi. Using the gateau plate makes serving the banoffi a LOT easier!
• Pierce the top of the tin of sweetened condensed milk a few times and place in a pot of boiling water. Simmer for an hour keeping the water level to around half the height of the tin. Open the tin fully and stir contents (Be careful it's hot!). Simmer for another quarter of an hour.
• Cover the base (in the flan dish) with sliced bananas and then cover the bananas with the contents of the tin (of sweetened condensed milk). Leave to cool.
• When cool place in the fridge.
• Serve at fridge temperature. This should give 8 good slices but note that this seems to be sufficient for only 4 people!