A typical British dessert, changed into a petit four for the traditional 5 o'clock tea. The biscuit base, a caramel layer, fresh bananas and whipped cream on top - these are the 4 elements for this treat. It is a great way to use up bananas which you have lying around, that have already started to have brown stains but have the perfectly sweet taste.
Normally, the Banoffee Pie is known as a big pie, I changed it into a few small ones because everything is just cuter in tiny, isn't it? If you prefer the bigger version, you can find a great recipe by Mary Berry here.
For 8 mini pies you will need:
Biscuit base:
1 muffin mold tray
120g digestive biscuits (or any butter, plain biscuit you have at home)
60g melted butter
Caramel layer:
30ml water
100g caster sugar
40g butter
60ml whipping cream
pinch of salt
1/2 tsp cornflour
Banana layer:
1 banana
1 lime, juice
Cream topping:
120ml whipping cream
dark chocolate
Heat up the oven to 180°C. Slightly butter the muffin molds and fill them with parchment paper circles. Take the biscuits and crumb them up into really fine crumbs. Add the melted butter and mix until the consistency is similar like wet sand. Take the biscuit base and fill up the muffin mold bases with it. With a cup, press the crumbs firmly into the mould until you have an even base. Place the muffin tray into the oven for 8 minutes until everything has a nice golden-brown colour.
In the meantime, prepare your caramel sauce. Place the water and caster sugar into a small saucepan, so all the sugar is evenly spread out and covered by the water. Bring it to a boil, do not stir anything because the sugar will start to crystalize. Instead, you can gently swirl the pan around. Once the caramel has gotten an amber-like colour add the butter, cornflour and salt and whisk it together - be really carefully to not burn yourself! When everything is combined nicely, take the pan off the stove and stir in the whipping cream. Pour the caramel sauce into a bowl, cover it with clingfilm (so the plastic touches the caramel) and leave the bowl in the fridge to cool down.
When the biscuit layer and the caramel sauce has both cooled down (and the caramel sauce has firmed up), you can start assembling your Banoffee Pies.
Cut a banana into small and even pieces, add the lime juice and mix it together. Whip up the whipping cream until soft peak for the topping.
Take the biscuit base and spread the caramel sauce on top, a piping bag helps as well to pipe the caramel evenly. Then put the banana pieces nicely on top. Finally finish the cake with placing the whipped cream on top. I used a piping bag and a star-shaped nozzle to make it look neat but you can simply place the cream with a small spoon on top. Last but not least, grate some dark chocolate on top. Voilà - now enjoy your Mini Banoffee Pies.
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