Well, the question was asked…and the answer came back, Banoffee Pie! I was tossing up between this and profiteroles for a family dessert over the weekend. I already have a Banoffee pie recipe of sorts on here, but this is a tweak on an oldie but a goldie and really easy if you plan ahead just a little. I am busy eating my way through another ebook, so this was just a little side track for the blog…which BTW is under going its facelift day by day and should be all shiny new soon…ish! (Do not hold your breath, these things can blow out from my experience!)
So here you go. The family dessert. Now what….?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Vanilla Bean Pastry pie shell, blind baked Recipe
- 1 Litre Coconut Cream Kara brand (This brand is a long life version and so is perfect for desserts, available at most Asian supermarkets) Recipe
- 300 Grams Coconut Sugar
- 1 Tablespoon Vanilla Bean Paste BUY
- Pinches Pink Salt Flakes BUY
- 50 Grams Pure Maple Syrup
- 3 Drops Cinnamon Bark Oil or 1/2 tsp ground cinnamon (optional) BUY
- 3 bananas, sliced or more if needed
- 1 Litre Very Hey La La Ice cream or other vanilla ice cream of choice Recipe
- 60 Grams Chocolate dark, melted BUY
Prepare pastry shell well in advance and set aside. (This can be done literally days in advance, you can freeze the baked pie shell without any problems for up to 3 months.)
To make the Coconut Filling, place all ingredients into Thermomix bowl and cook 30-40 min/Varoma/speed 4/MC off but use the steamer basket on top to prevent spatter. Cool. If this is not golden, sticky and caramelised, you will need to add cooking time until it reaches soft ball stage.
Spread the Coconut Filling across the pie shell generously, including up the sides as necessary. You want plenty of filling.
Slice the bananas and lay across the filling.
Top with big scoops of the ice cream and quickly drizzle with the melted chocolate. Return to the freezer immediately for at least 10-15 minutes. Alternatively, serve immediately…though the ice cream will melt quite quickly.
There will be Coconut Filling left over. You can store the remaining filling in a glass jar with an airtight lid in the fridge. Use on toast, pancakes, as an ice cream topping (warmed up) or simple scoop out of the jar when the fancy strikes you!
When you are ready to serve, make sure you have all elements assembled, including the melted chocolate. Be warned, this is highly addictive stuff. Good luck!