Growing up, every occasion wether it’s a birthday, christmas, easter or just a sunny day in general – our whole family will try and get together so we can catch up properly, enjoy each others company and make memories which we can laugh about in the years to come.
As I’ve mentioned many of times before, my auntie is the most incredible baker and the majority of the times we go to hers for a family get together she makes the most amazing Banoffee Pie which always goes down a treat. You can almost guarantee that there won’t be any of it left for seconds and if there is, you have to finish your first pud fast to get some seconds that’s for sure.
So I thought I’d give making a Banoffee Pie a go myself, as it’s one of those puddings that everyone who loves to bake should learn. To my surprise, when I heard the recipe I was shocked to hear how little is in making a Banoffee Pie. It’s simplicity is actually the reason I’m writing this post today so that any of you who love this Pud, can learn it yourselves. So let’s crack on…
Ingredients To Make The Base Of The Banoffee Pie;
- 200g Of Plain Flour
- 100g Of Cold Butter
- 2 Table Spoons Of Cold Water
Ingredients To Make A Banoffee Pie;
- A Tin Of Condensed Milk
- 4 Banana’s, Sliced
- 1 Tub Of Whipping Cream
- 1 Bar Of Chocolate Flake (Optional)
How To Make The Base Of Your Banoffee Pie;
- Firstly, gather together all of your equipment, ingredients and pre heat your oven to 200C / 180Fan / Gas Mark 6.
- Secondly, tip the 200g of plain flour into a mixing bowl and cut the 100g of cold butter into small pieces then add that into the bowl. Toss to coat in flour.
- Using your fingertips, rub the cold butter into the flour, lifting it in the bowl as you do so to keep it light and cool. This continues until it looks like breadcrumbs.
- When you feel like it all looks like breadcrumbs, just give the bowl a shake and this will make any large lumps of butter come to the surface so you can rub them in.
- Next, sprinkle in 2 tablespoons of cold water and mix in with a round-ended knife until the mixture starts to come together.
- Once the mixture begins to come together, gather the dough with your hands (wiping it around the bowl to pick up any strays) and place it on a lightly floured surface, start lightly kneeding to form a smooth ball.
- Then, lightly sprinkle the rolling pin with flour and start rolling the dough out using short yet sharp strokes to avoid stretching the dough (which I’ve done SO many times). TIP: by giving the dough a quarter turn each time you roll – this helps keep the shape!
- If you haven’t already pre-lined your flan tin, then now is the perfect time.
- Once the dough is rolled out to around 5cm larger than the tin, lift it up draped over the tin and carefully lay it across the flan tin. Press the dough into the corners of the tin using your fingers, don’t go trimming the edges though! Chill for 30 minutes.
- Now the dough has chilled for 30 minutes, it’s ready to bake; So fill the pastry case with a round of baking paper and baking beans (to weigh it down). I’d say to roughly bake it for 15 minutes then carefully remove the paper/beans and cook the pastry for a additional 5 minutes longer (baking blind at this point, so go on your gut).
- Once it’s finally cooked through and cooled, you can carefully trim off the excess pastry using a small sharpe knife and use if required.
Now that the pastry has been prepared, cooked and cooled, we can move on to making the rest of the banoffee!
How To Make The Rest Of The Banoffee Pie;
- Firstly, layer the sliced banana’s in the pastry base two-three times.
- Secondly, pour the banoffee filling over the top of the banana’s (you can buy ready made banoffee filling OR you can make it by boiling condense milk for around 2 hours).
- Next, whip your whipping cream with an electric whisk until it’s firm enough to spread or pipe. TIP: make sure you keep checking it as you can over / under whip your cream.
- Once it’s whipped, spread entirely over the top of the banoffee filling.
- Finally, with a rolling pin or something similar, bash the flake until it’s crumbled into tiny pieces. Then, sprinkle the pieces over the top of the whipped cream to finish your banoffee pie!
That’s your Banoffee Pie, made and ready to be dived into!
Honestly, I was taken back at how easy this was to make. So any of you who are wanting something quick & easy to whip up, then this is your pudding as you can’t deny the tastiness. Plus, you don’t have to follow my instructions if you don’t want too, you can always go ahead and twist a few little steps to make it your own. Either way, it’ll be damn good!
I really hope you enjoyed today’s blogpost and it got your saliva glands going. If you do go ahead and make this, please tag me in your finished product as I always love seeing your creations! Your all so talented and continue to inspire me on a daily basis.
Sending you all tons of love & hugs as always,