For those not from the Isles, the name Banoffee comes from a contraction of Banana + Toffee - which is exactly what the pie is. It is dearly loved in both Ireland and Great Britain and is found on lots of restaurant menus. It is easy to make with a minimum of ingredients. It may sound a bit strange, but it really is delicious! The recipe below is claimed to be the original from the Hungry Monk restaurant in Jevington, England.
Immerse 1 large tin of condensed milk in boiling water and boil for 5 hours (be sure to keep the water level above the unopened can for the entire period).
Leave to cool.
Whip the cream with sugar and coffee powder until thick and smooth.
Spread contents of the can - it should be caramelized - over the baked crust.
Spread halved bananas on top.
Spoon on the cream, sprinkle with coffee powder.
Now for the variations:
Substitute the flaky pie crust crust with a graham-cracker or digestive biscuit crust:
Blend well and press into a 9" [23 cm] pie or tart pan.
Refrigerate until set.
For the toffee, I found that 2 hours was sufficient.
Pour condensed milk into a large microwaveable dish, cover and microwave on high for 1 minute.
Instead of coffee powder, flavor cream with 1 tsp vanilla and decorate with chocolate shavings.
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