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Banoffee pie


You'll need

6 ripe bananas, thinly sliced 300 ml pouring cream 400 gm crème fraîche Scraped seeds of 1 vanilla bean To serve: shaved dark chocolate   Pretzel crumb base 240 gm digestive biscuits, coarsely broken 90 gm salted pretzels 75 gm caster sugar 200 gm butter, melted   Salted toffee 200 gm caster sugar 80 gm butter, coarsely chopped 125 ml pouring cream

Method

  • 01
  • For pretzel crumb base, process biscuits, pretzels and sugar in a food processor until fine crumbs form, add butter, pulse to just combine, press into base and up sides of a 5cm-deep, 24cm-diameter pie dish and refrigerate until set.
  • 02
  • Meanwhile, for salted toffee, stir sugar and 50ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter, cream and ½ tsp sea salt flakes (be careful as hot caramel will spit), stir until combined, then pour over crumb base and refrigerate until chilled.
  • 03
  • Arrange banana on top of caramel and set aside. Whisk cream, crème fraîche and vanilla seeds in an electric mixer until firm peaks form. Spoon on top of banana, scatter with chocolate shavings and serve.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

This banana-toffee confection was invented in East Sussex restaurant The Hungry Monk in 1972. We've added crème fraîche to the cream, pretzels to the crumb base and salt to the caramel for a salty-tangy take on a sweet classic.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Rich, malty, sweet Rutherglen topaque (the fortified wine formerly known as tokay).

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