Banoffee Pie for the Easter table

Posted on Apr 13, 2017 By

In Dots-babe's home, parties or holidays don't stress you out. That's why even Easter is celebrated at Casa di Dots in a relaxed way: a call to a friend and an invitation to a coffee table. One magic word is all it takes to entice you – in this economy, it's Banoffee!

Banoffee is a staple in the Dots kitchen; the perfect coffee table offering, where, as the name suggests, banana and toffee meet. This delicacy disappears from the plate every time down to the last crumb - it has been proven that even the doubters have been won over. The original recipe is from Valion, and inspired by the wonderful Lainahöyhenissä blog , the instant coffee powder in the recipe is always replaced with vanilla cream cheese in this kitchen as well. The delicacy, with its cooling, requires love for about two hours, but does not require the skills of a confectioner. Just be patient with the kink, otherwise you'll spin this like a thumb in the middle of your palm!

Take a look at the recipe below, with that we wish you the most delicious Easter!

BANOFFEE PIE

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Base

175g of biscuits, e.g. Bastogne

1/2 dl (approx. 30g) pecans

85g of butter

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Toffee

75g of butter

1 1/2 dl brown sugar

1 jar (3.3 dl) of whipped cream

1/2 teaspoon salt

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On

1 tablespoon powdered sugar

1 dl (approx. 60g) pecans

2-3 (approx. 300g) bananas

1 jar (3.3 dl) of whipped cream

approx. 100 – 200g of vanilla cream cheese

Chop the cookies and nuts in a food processor. Melt the butter and mix in the biscuit-nut crumb mixture. Line the bottom of a 24cm wide springform pan with baking paper. Press the crumb mixture on the bottom and sides of the pan to a height of approx. 3 cm. Put the pan in the fridge for a while.

Melt the butter and brown sugar in a saucepan. Pour in the cream and cook for approx. 10-15 minutes until the kinuski thickens. You're moderate, the best kinuski is born in peace with love! Finally, season the kinuski with salt, pour it over the biscuit base and let it cool well in the fridge.

Mix the powdered sugar into the pecans. Roast in a dry, hot frying pan until the sugar has crystallized on the surface of the nuts. Set aside to wait - and keep your fingers under control, there is a risk of nibbling on the nuts!

Cut the bananas into thin slices, and lay them overlapping on top of the toffee. Whip the cream, and mix the vanilla cream cheese into the cream. You can add fresh cheese according to your own taste - a moderate sweet tooth will leave the cream just a little vanilla, a sugar mouse will use the whole package without a worry! Spoon the whipped cream on top of the pie, the style is free here. Garnish generously with pecans – and voilá, Banoffee is ready!

The pie beauty (or the cake beauty, whatever you want to call her?) doesn't need any help: finally, remove the loose edges of the pan (a flick with a knife to remove the edges can be in order!), and place the Banoffee on the serving plate with the nicely crumpled baking paper! At a relaxed Easter table, linen napkins and bamboo cocktail forks are enough for the setting - however, the fastest guests will pick up their pieces before the plates reach the table. “ Could I have the prescription?” is the most beautiful of thanks.