Banoffee
8 servings
60 minutes
Banoffee is a magical dessert that combines the crunch of shortcrust pastry, the velvety sweetness of caramelized condensed milk, the softness of fresh bananas, and the airy lightness of whipped cream with a hint of vanilla and coffee. This treat originated in England, where it won the hearts of sweet lovers due to its simplicity and exquisite taste. Banoffee is perfect as a finishing dish for a festive dinner or a cozy family tea time. Its rich caramel flavor harmonizes with the natural sweetness of bananas, while the cream adds special lightness and fluffiness. This dessert is served chilled, making it particularly refreshing and enjoyable year-round. Banoffee embodies comfort and pleasure in every spoonful!
1
Dough: 500 g flour, 100 g powdered sugar, 250 g chilled butter, zest of 1 lemon, 2 large eggs, a bit of milk, flour for dusting. The easiest way to make this dough is in a food processor - this way it will come out effortlessly, but if you don't have one or prefer old-fashioned methods, don't forget to chill the butter well (better to keep it in the freezer for 20-30 minutes) and keep your hands under cold water, as the butter should not melt.
- Wheat flour: 500 g
- Powdered sugar: 380 g
- Butter: 250 g
- Lemon zest: 1 piece
- Chicken egg: 2 pieces
- Milk: 3 tablespoons
2
Sift the flour and powdered sugar onto a clean work surface. Mix them by hand with cubes of butter until you get fine crumbs. If using a food processor, just pulse this mixture for about 20-30 seconds. At this stage, you can flavor the dough with something like lemon zest.
- Wheat flour: 500 g
- Powdered sugar: 380 g
- Butter: 250 g
3
Add eggs and milk to the dough and mix gently but decisively, being careful not to overdo it, or the dough will turn out elastic and rubbery instead of crumbly - not our option. In the mixer, simply pour the eggs and flour into the crumbly dough and keep it on 'pulse' until the mixture turns into a ball. Form the dough into a ball, lightly sprinkle with flour, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least half an hour.
- Chicken egg: 2 pieces
- Milk: 3 tablespoons
4
Preheat the oven to 180°C.
5
Prepare the dough (remember that you can experiment with additives in the basic dough or simply add more powdered sugar), roll it out and place it in a greased 28 cm diameter mold with a removable bottom (you can also use small portioned baking molds).
- Butter: 250 g
6
Bake for 15 minutes until the dough is golden brown. Let it cool.
7
Spread boiled condensed milk on the pie base (the thickness of the layer depends solely on your desire).
- Boiled condensed milk: 2 jars
8
Slice the bananas and place them on top of the condensed milk.
- Bananas: 6 pieces
9
Whip the cream, add coffee to it (you can reduce the amount for a milder taste) and vanilla seeds.
- Cream 35%: 560 ml
- Instant coffee: 1 tablespoon
- Vanilla pod: 1 piece
10
Spoon the cream with coffee over the banana slices and serve immediately.