Banoffie Pie- The no bake cake

Banoffie Pie- The no bake cake

I love to be in the kitchen but many things that you can make actually don’t require an oven. For many years I have been a fan of so called “no bake” recipes. No oven and sometimes not even a stove required. One thing I love to make that always makes an impression on people who eats it is my beloved no bake cake. Banoffie Pie. It is not a Pie more like a layered cake.

A good Banoffie Pie is filled with calories so it is not for those on strict diets, but it is a cake you can treat yourself with sometime now and then or make for guests. You won’t even need big portions since it is very heavy.
A good Banoffie Pie has very few ingredient and four layers. Crust, Toffee, bananas and cream.

This is how you do it:

Cream, Banoffie Pie, no bake, cake, toffee

Crust:
1 package of unflavored, unsalted Graham crackers or Digestive crackers
100-150 grams melted butter
Crumble the crackers in a bowl until they are finely crushed. Gently melt the butter and add to the crackers. The mixture should be moist but not to moist. Just so that it sticks together.
Put the mixture in a mold of your choice. Refrigerate for about 30 minutes.

Toffee:
100 grams brown sugar
100 grams melted butter
1 can condensed milk
While the crust cools down in the fridge you will have time to make the toffee.
Gently melt the butter and add sugar. Do not heat up to fast on high temperature as the butter and sugar will burn. Slowly melt the sugar. When all the sugar has melted pour in the condensed milk. Gently boil the mixture for about two minutes. The longer you boil it the more chewy the toffee will get.
Take the crust out of the fridge and pour the mixture over it. Put it back in the fridge and keep refrigerated until the toffee mixture has hardened.

I usually keep the crust with toffee in the fridge over night but a couple of hours usually is enough. When ready to serve, slice fresh bananas over the toffee and top the whole thing with fresh whipped cream. I love to garnish with blueberries or raspberries.
Good luck with your Banoffie Pie.

 

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I am Charlie. A foodie and a traveler who loves food and and everything around it.  My blog is about my food, experiences and life expectations as I am currently traveling the world non stop. Subscribe to Angerfood via Email and get all the latest news before anyone else! More about me.

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