It’s hard to better the original Banoffee pie - a pastry case filled with a fudgy toffee mixture topped with bananas and whipped cream flavoured with coffee but I think this version; a chocolate shortcrust pastry layered with toffee, bananas and whipped milk chocolate cream rivals the original.
By Linda Collister
Divine Chocolate Banoffee Pie
Prep Time: 30 minutes + chilling
Serves: People
Ingredients
For the pastry
150g plain flour
2 tbsp Divine Cocoa Powder
4 tbsp icing sugar
100g unsalted butter, chilled and diced.
1 large free range egg yolk
2-3 tbsp cold water
For the chocolate cream
90g Divine Milk Chocolate
300ml double cream
For the toffee sauce
150ml double cream
50g unsalted butter, diced
100g caster sugar
3 tbsp water
2 medium Fairtrade bananas
Method
Step 1
To make the pastryPut the flour, cocoa, and icing sugar into the bowl of a food processor. Run the machine briefly just to combine.
Step 2
Add the diced butter and process until the mixture looks sandy.
Step 3
Add the egg yolk and a couple of tablespoons of cold water and process to make a ball of dough. If the mixture is dry and crumbly add a little extra water. Wrap and chill the dough for 30 minutes.
Step 4
Turn out onto a lightly floured work surface and roll out to a circle about 30cm across. Lie over the flan tin, then prick the base and chill for 30 minutes to prevent the pastry shrinking. Meanwhile heat the oven to 180C/350F/Gas 4.
Step 5
Bake the pastry blind (line the inside of the pastry case with a sheet of non-stick baking paper, fill with baking beans) for 10 minutes then remove the paper and beans and bake for a further 8-10 minutes until firm. Remove from the oven and leave to cool.
Step 6
To make the chocolate creamBreak up the chocolate and place in a bowl.
Step 7
Heat up the cream until steaming hot, but not boiling and pour over the chocolate until completely melted and smooth.
Step 8
Leave to cool and then chill thoroughly - at least 4 hours.
Step 9
To make the toffee sauceHeat the cream until steaming hot but not boiling, then stir in the diced butter. Keep bowl warm while making the caramel.
Step 10
Gently heat the sugar and water in a small heavy pan, stirring frequently until melted. Bring to the boil and boil steadily without stirring but shaking and swirling the pan frequently, until the syrup turns a rich chestnut brown.
Step 11
Turn down to a low heat and pour in the warm cream (The mixture will splutter so take care by wearing an over glove.)
Step 12
Stir gently to remove any lumps of caramel then leave to cool.
Step 13
Beat well for 3-4 minutes with a wooden spoon so the mixture turns very thick then chill for 30 minutes.
Step 14
To assemble the pieSpoon the toffee sauce into the pastry case and spread evenly and peel and slice the bananas over the dish.
Step 15
Whip the chocolate cream using the whisk attachment of the food mixture until it forms soft peaks then spread onto of the bananas.
Step 16
Chill for 2 hours and dust with cocoa before serving.
