We decided to make a banoffee pie for New Year's Day. Load of recipes for banoffee pie includes sliced bananas but we thought it is rather makeshift when the bananas are sliced. Sliced bananas are jst sliced bananas anyway. We opted to mash the bananas instead. The pie came out rather runny due to the mashed bananas, so we froze it instead. Turns out the frozen banoffee pie is gorgeously delicious.
We made our dulce de leche the day before just so that it has time to cool down. It is dangerous to open the hot can of dulce de leche as the content might shoot out. Click here to learn how to make your own dulce de leche from store bought condensed milk.
Crush some digestive biscuits and mix it with melted butter to form a solid biscuit base for the pie. Spread the dulce de leche over the top of the base.
Mash the bananas with some cinnamon and, or nutmeg. We also added some vanilla extract.
Spread the mashed bananas on top of the dulce de leche and then spread a layer of whipped cream.
We then topped it off with some coffee powder and nutmeg.
OMG!!! We realized it is best to serve the pie semi frozen if not everything is too runny. Turns out that it the best way as the whipped cream and mashed bananas turn ice-creamy in that state.
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»2 cups (500 mL) digestive biscuit crumbs
»½ cup (125 mL) melted butter
»4 cups (1L) Häagen-Dazs Sticky Toffee Pudding Ice Cream, softened
»3 bananas, sliced
Garnish:
»1 cup (250 mL) whipping cream
»¼ cup (50 mL) toffee bits
In bowl, combine digestive crumbs with melted butter until crumbs are moist. Press into the bottom and up the sides of a 9-inch pie plate. Place in freezer for 20 minutes.
Carefully spread softened ice cream over crust, smoothing top. Freeze until solid, at least 4 hours and up to 3 days.
To serve: Top ice cream with sliced bananas. Cut into slices with warm knife. Garnish each piece with a dollop of whipped cream and sprinkle with toffee bits.
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