The Friday Fix: Banofee Pie
In my post titled A Taste of France, I shared how our hosts treated my husband and I, along with another couple to some authentic French cuisine. I also indicated that I would share the recipe for the magnificent dessert. I'm making good on that promise in today's post.
What Exactly IS Banofee?
The Banofee pie has Britain as its origin. It is full of all the yummy deliciousness that you crave for in a dessert: bananas, graham crackers, chocolate, caramel or toffee and lots of whipped cream. Below is the oh so simple dessert.
- 1 can sweetened condensed milk
- 3 bananas
- Whipped cream
- hot chocolate powder or cocoa, for dusting
- ready-made graham cracker pie crust (or make your own )
- Place an UN-opened can of condensed milk in a saucepan and cover with water. Remember, DO NOT open the can.
- Allow the water to come to a rolling boil, then reduce heat and let the can continue to boil covered for 2 .5 or 3 hours
- Continue to add more water to the saucepan as necessary.
- After 2 .5 or 3 hours, remove the can and let it rest for 3-5 minutes before opening.
- Upon opening, the condensed milk will have a creamy brown caramel consistency.
- Stir the contents in the can well to remove lumps, then pour into your pie crust and let it cool, then refrigerate till cold.
- Slice bananas thinly and lay them on top of the toffee/caramel filling.
- Using canned whip cream, spread it over the bananas. (You can also make your own whipped cream.)
- Dust Hershey's cocoa on top for a finishing tough.
- Serve with coffee or dessert wine.
Of course you can always take this recipe up a notch by making the pie crust and whipped cream from scratch. Either way, enjoy your Friday Fix!