Happy Friday everyone; I made this banoffee pie last year and gotten so many wonderful feedbacks from You blog readers. The picture below is from last year, doesn’t that pie just look so delicious!
I made this banoffee pie again, just because I love it so much and it is perfect to serve on the weekends.
This time I added chopped chocolate in the whipped cream, the crunch it gives and the combination of the crust, the toffee, the bananas and cream, and chopped chocolate are just magical!
This is one of those cakes or pie that just everyone that has a sweet tooth love, this cake/pie is glutenfree and easy to make!
I do hope you take the time to make homemade dulce de leche and not buy the ready jar version because that would ruin this lovely cake, and that said, the dulce de leche is made in less than 15 minutes and so more delicious than the storebought version.
Banoffee pie with peanut and almond bunn ( glutenfree) Peanut/almond bunn ( gluten-free)
- 4 egg whites, ( 135 ml) at room temperature
- pinch of cream of tartar
- 225 gram powdered sugar or confectioners’ sugar
- 125 gram ground almonds
- 125 gram salted peanuts ( coarsely chopped I use a → food processor)
- 1 teaspoon vanilla bean paste or vanilla extract, optional
Homemade Dulce de Leche
- 150 gram white sugar
- 100 gram unsalted butter, diced
- 1 -2 tsp. Vanilla bean paste or vanilla extract or seeds from ½ a vanilla bean)
- 250 gram sweet condensed milk, at room temperature
- 120 ml heavy cream, preferably 35 to 40 % at room temperature
- ¼ tsp. sea salt
Topping;
- 2 bananas ( sliced)
- 300 ml heavy cream, cold 35 to 40 %
- 2 tablespoons powdered sugar, optional
- 1 teaspoon real vanilla powder or vanilla bean paste, optional
- 50 gram semisweet chocolate 52 to 62%, chopped optional
- 1 Daim candy bar ( available at Ikea)
Directions for the Dulce de Leche; Step by step pictures you can find here
- To better synchronize the downtime in both recipes, start making the cake first, then the dulce de leche.
- Dulce de Leche; Place the sugar in a large size saucepan set over low medium heat.
- Heat, swirling the pan occasionally, but not stirring if possible until the sugar has evenly turned a deep amber color.
- When the sugar is turned into beautiful dark amber color, Add the diced butter and carefully stir until it is melted, (stir at all times!!)
- Next, add the sweetened condensed milk, heavy cream, vanilla bean paste, and sea salt. Be careful, it will rise and sputter but will subside as it acclimatizes.
- Over medium heat keep stirring until the caramel has thickened to where it sticks to the back of a spoon about this takes about 4 minutes.
Remove from heat, cool for about 4 minutes then add it on top of the cooled cake as described in the recipe below.
Before you start with the cake;
- Wipe a stainless-steel bowl and the whisk attachment, of a standing mixer, with a paper towel moistened with lemon juice.
- This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
Directions for the peanut-almond base;
- Preheat the oven to 320°F (160°C). Line a 9-inch (24 cm) round springform pan with parchment paper, grease the sides and set aside.
- Place the egg whites and cream of tartar into the bowl, attach the whisk attachment and beat on low speed until foamy, about 30 seconds. increase the speed to medium-high and beat until soft peaks form about 1 minute.
- Increase the speed to high then add the powdered or confectioners’ sugar, one spoonful at a time.
- Beat on medium-high speed until stiff peaks form and the meringue is glossy and thick.
- Add the vanilla and mix for a few seconds more.
- With a silicone spatula, fold in the coarsely chopped salted peanuts and ground almonds
- Pour the mixture into the prepared springform pan.
- Use your spatula to spread evenly and to eliminate any air bubbles.
- Bake on the middle rack of the oven for 25-30 minutes.
- Do not over bake this cake!
- Let cool completely.
- Pour dulce de leche over the cooled peanut-almond crust. ( I use a cake collar on the inside of the springform, this is not necessary. but make sure to grease the sides if you don’t use a cake collar)
- Chill the cake, in the refrigerator at least for 1-2 hours or until the dulce de leche is firm.
- Remove the cake from the fridge, remove the springform, and place the cake on a cake stand.
- Slice the bananas and arrange it on top of the dulce de leche filling
- Pour the heavy cream, powdered sugar, and vanilla into a mixing bowl, beat until soft peaks or stiff peaks, if using dark chocolate combine it with the whipped cream.
- Spoon the whipped cream over the bananas.
- Crush the Daim candy, and drizzle on top of the whipped cream.
- Slice the cake and enjoy, it´s just heavenly!
Note;
- Cream of tartar stabilizes the egg whites if you can’t find it, use a few drops of freshly pressed lemon juice.
Sweet condensed milk; Sometimes evaporated milk is referred to as condensed milk, but this is not to be confused with the Sweetened Condensed kind, so make sure you use the right one when making this recipe. Sweetened condensed milk usually comes in tins 14oz / 400g by weight, which equals (10 oz / 300 ml by volume)
Melted sugar; When making dulce de Leche try to get the sugar to a dark amber color, This will give you the great caramel flavor. The darker the syrup the more flavor, but of the again course don’t burn the sugar!!!
Step by step for the dulce de leche you can find here
