This has been the first weekend in a very long time that I really could just be, relax, watch some dancing from the TV, read a little, and, finally, bake! I have been waiting for the perfect opportunity to try out a banoffee recipe featured in out main newspaper's food&wine-section in September. The recipe is really very easy, but as it includes three hours of waiting for the condensed milk to turn into fudge, it is not something to do in a hurry. Today I finally could make the banoffee, or rather, as you see from the picture above, I made two small ones. The recipe is made for one cake using a 24 cm springform cake tin. I only own a larger one and two little ones, so, I opted for identical twins. :) Now I'm sitting here typing 1/4 of a cake in my tummy and with a happy smile on my face. :) This recipe is a sure winner!
For the base:
250 g Digestive (or oatmeal) biscuits (using oatmeal biscuits you get a firmer base, but I opted for Digestives)
100 g butter or margarine (I used saltless butter)
For the topping:
1 tin (397 g :)) condensed milk
3 average sized bananas
2 Tbs lemon juice
2 dl whipping cream
(1-2 Tbs sugar for the whipped cream)
(some instant coffee or cocoa powder for decorating)
1. Remove any paper labels from the condensed milk tin. Fill a large pan with water & bring to boil. Immerse the tin into the water and let boil in low temperature for 3 hours.
Now you may for example take a good book & catch up on your reading, watch a DVD, or -if you are so inclined- do some house cleaning, as long as you check the pan every now and then & add water so that the tin stays immersed.
2. While the milk is still boiling crush the biscuits into a fine, sand like consistency. Also, melt the butter or margarine. Mix the melted butter/margarine with the biscuit crumbs.
3. Cut a circle (or two if you are making small banoffees) from the baking paper to cover the bottom of the tin. Spoon the butter/biscuit mixture into a 24 cm springform tin (or into two 14 cm ones). Press tightly with a spoon. Put the tin(s) into the fridge for a while.
4. After 3 hours take the milk tin from the pan. Let cool a bit. Open and voilà! You have a tin full of lovely fudge/toffee!
5. Take the cake tin(s) from the fridge. Top the cake base(s) with the fudge. Put back into the fridge to let the fudge settle a little.
6. Meanwhile whip the cream. Add some sugar, if you like. I usually never do, as I prefer the whipped cream without any sweetener.
7. Cut the bananas into slices (about 1/2 cm or even a bit thicker is fine). Springle with some lemon juice to prevent them from darkening.
8. Take the cake(s) from the fridge. Carefully remove them from the tins. Add banana slices on top. Save some for decoration. Then on top of the bananas add a layer of whipped cream.
9. Decorate with some banana slices (and some cocoa or instant coffee powder).
10. Yummy, yummy, yum!