How do you store banoffee pie with caramelized banana?

Cover the Banoffee Pie and store for a maximum of 2-3 days in the refrigerator.

Can you freeze banoffee pie with caramelized banana?

Consider freezing in phases. Remove the whipped cream, wrap the rest of the pie and freeze. Store the whipped cream separately. When serving, thaw in the refrigerator and add fresh whipped cream for the best result.

Banoffee pie with caramelized banana

Name: Banoffee pie with caramelized banana
Cook time: 50 min
Total time: 50 min
Yield: 6P
Ingredients: Base:; 250 g biscuit cookies (for example, hard wafers); 100 g melted butter; 1 tsp vanilla extract; pinch of salt; Dulce de Leche:; 1 can of condensed milk; Filling:; 400 ml whipped cream; 1 tbsp icing sugar; 1 tsp vanilla powder (link); 2 tbsp fine sugar for the banana; 2 tbsp cocoa powder for garnish; 5 large bananas

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50min + 1h setting + 3h cooking

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Discover how to make a delicious Banoffee Pie with a crunchy biscuit base, dulce de leche, caramelized banana, and whipped cream.

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Ingredients

What do you need?

Quantity: 6P

Base:
250 g biscuit cookies (for example, hard wafers)
100 g melted butter
1 tsp vanilla extract
pinch of salt

Dulce de Leche:
1 can of condensed milk

Filling:
400 ml whipped cream
1 tbsp icing sugar
1 tsp vanilla powder (link)
2 tbsp fine sugar for the banana
2 tbsp cocoa powder for garnish
5 large bananas

Base:
250 g biscuit cookies (for example, hard wafers)
100 g melted butter
1 tsp vanilla extract
pinch of salt

Dulce de Leche:
1 can of condensed milk

Filling:
400 ml whipped cream
1 tbsp icing sugar
1 tsp vanilla powder (link)
2 tbsp fine sugar for the banana
2 tbsp cocoa powder for garnish
5 large bananas

Preparation method

How do you make this?

Dulce de Leche: Let the can of condensed milk, closed, simmer gently for 3 hours. Then let cool in water.

Base: Crumble the cookies in a food processor. Add melted butter, vanilla, and salt. Mix until a consistency resembling fine sand is achieved.

Divide the cookie mixture into a round baking pan lined with plastic wrap. Create a rim of 2-3cm, ensuring the base is evenly covered. Press firmly and let set for 1 hour in the refrigerator.

Filling: Whip the cream until soft peaks form with icing sugar and vanilla powder.

Cut the bananas into 3cm pieces. Place them on a baking sheet, sprinkle with fine sugar, and caramelize with a torch. Let cool.

Pipe the cooled dulce de leche over the cookie base, then place the caramelized bananas on top. Ensure they fit well together. Remove the baking pan.

Cover with whipped cream and generously sprinkle with cocoa powder.