Nothing beat spontaneity. This was dessert for a random evening of drinking, hand made pasta with an 8 hour slow cooked lamb ragu. That was delicious. It didnt look exactly picture worthy, but this one did! How can you not love a banoffee or banana caramel pie??? I cant take credit for this one. This is Q’s contribution!
Step 1 : Simmer a can of condensed milk (395g can) in a saucepan of boiling water. Note: should have used two! Keep water within 1 inch from the top – need to keep topping up.
Step 2: Meanwhile, make the pastry. Blend 250g sifted plain flour, 110g cold, cubed unsalted butter and 110g sifted icing sugar in a food processor until it looks like breadcrumbs.
Step 3: Add 1 egg yolk and 2 tablespoons cold water and keep processing until mixture comes together into a ball. Note: this didn’t happen! Butter must be cold enough and machine not too hot. Regardless, the ball forming obviously isn’t too important as the pastry still turned out superb!
Step 4: Wrap pastry mixture in cling film and refrigerate for at least half an hour.
Step 5: Roll cold pastry out onto floured surface…. work those muscles! And don’t worry about holes, they can be patched up. Loose-bottomed pans are ideal but we used the Tupperware Silicone Flan Form, which turned out perfect! Press it well into the sides and edges. We forgot to trim the top! (This just meant we could break it off when cooked and get a sneak taste preview!)
Step 6: Line the inside with baking paper and blind bake it for 10 minutes at 190C with pastry weights or rice, as we have done. Then remove the paper and weights and bake for a further 5 minutes
OK we’re getting close!
Step 6: Take the base out of the form or tin (with a lot of care! It’s very crumbly!) Pour the toffee from the can (should be darker and gooey-er) into the cooled pie base and slice up some ripe bananas and layer them on top.
Step 7: Whip up some cream and if you want a fancy touch, pipe it onto the pie.
Step 8: Add some grated chocolate or chocolate melts… or whatever you fancy!