I love banoffee pie and this, along with a couple of others, seem to be the most ‘go to’ dessert when eating out. Making this dessert took some time but the addition of that chocolate layer was worth it.
175G Digestive Biscuits
2 Tbsp Butter
180G Dark Chocolate
397G Tin Condensed Milk
3 – 4 Bananas
300ML Double Cream
1, Place an unopened can (labels removed) of condensed milk in a pot filled and covered with water and simmer for 3 hours, your can should remain static.
2, You will need 8 Ramekins or one spring bottom cake tin. Begin by preparing the base, crush the digestives and mix together with the melted butter. Divide into the ramekins or tin and press down firmly so that you have at least a thickness near a finger width high. Place this in the fridge to firm.
3, Melt your chocolate (saving 2 cubes) in a bowl over a pot with hot water, adding a splash of milk to keep this from setting and pour over the biscuit base, and return to the fridge.
4, When ready, leave to cool, then open and spread over the melted chocolate, now firm from the fridge. Slice your bananas and place along the top of the dulce de leche / toffee and cover with whipped double cream.
5, Finish off by grating some chocolate over the top.
6, Whisk the egg whites until frothy and white, add a squeeze of the lemon juice to keep these stiff and slowly pour in the sugar, whilst whisking continuously, until the egg white form thickens and stiffens and you end up with silky peaks. Make sure not to over-whisk or you will begin to lose air and texture.