What I was trying to bake here was a traditional banoffee pie. But because I made a little mistake, it turned out to be what I will from now on, call the ‘messy caramel banana pie’. It tastes much much better than a banoffee pie and was acclaimed by my audience. The mistake was simple: I put the pie in the oven at the wrong time. Here’s how:
– 3 bananas
– 1 lemon
– 200 g of Petit Beurre de Lu biscuits (most people use Digestive biscuits but those are so delicious I can’t resist)
– 50-70 g butter
– 1 can of condensed milk (approximately 400 ml)
– 1 cup of sugar
– Chocolate chips in case you feel like topping the pie at the end (I chose not to)
How to make the pie:
1) Crush the biscuits in a bowl

2) Add melted butter to the biscuits and mix well until it becomes a paste (or a bit less than a paste)
3) Place the biscuit base in the pie mold
4) In a small bowl, cut the bananas into round pieces and pour the lemon juice on top (for them not to turn into a black color). Leave them for about 6 or 7 minutes then place them on top of the biscuit base.
5) Make the caramel: in a casserole, mix the condensed milk, cup of sugar and 20 g of butter, until it starts being stickier and brownish. Do not stop mixing for the caramel not to stick on the casserole. 

6) When the caramel is done, pour it on top of the biscuit and bananas and let it bake in the oven for 7 to 10 minutes or until the pie looks golden. 

You can eat it hot or keep it in the fridge and savor it for days!

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