Big hello to my all Readers 😀 I’m back! I’m so sorry for not blogging lately! It’s been absolutely crazy here… I’m not sure if you know through my Twitter/Instagram, but Mr Bao and I have officially ‘moved in’ together 🙂 We’ve practically lived with each other for some time now but this time it’s ‘our’ place, not his, not mine but ours YAY! The best thing is it’s a brand new apartment with a new kitchen, new oven and a new dishwasher 🙂
Even though I’ve been so excited about the move, it’s also been very stressful 😦 with packing everything, unpacking it all and settling in. It’s worse when I’ve also had a few arguments with my parents…so it’s just been a down right crazy and rough week… But baking and blogging always relaxes me and I would also like to say ‘thank you’ to Win Win, Selina, Brian, Andy, Shan Shan , Michelle, Julie, Maya, Rita, Ros and everyone else for the lovely and kind messages on Twitter and Instagram ~ not to worry! I’m finally back, I’ll try my very best to get back on track with blogging ASAP! Thank you for being so patient with me 😀
I wanted to participate in this months AlphaBakes but simply had no time, but then Ros the host for was so kind and extended the date 😀 It was a relatively easy letter ‘B’, I had so many ideas but they all seemed to revolved around ‘bananas’ LOL I was initially going to make ‘banana bread’, but then was sure there will be more entries…so then I remembered the Banoffee Pie I had at Main St Deli in HK? I was inspired and decided to make a ‘banoffee pie’ 😀 it’s my first time and it’s actually relatively easy to make hehe ~
Recipe: Banoffee Pie
Adapted from Carnation Company
Yields: 3 mini pies
50 grams, butter, melted
125 grams, digestive biscuits
50 grams, butter
50 grams, dark brown soft sugar
1/2 (198grams) condensed milk
2 – 3 Bananas
150 ml thickened cream, lightly whipped
Cocoa powder to serve
1) To make the base, process digestive biscuits in a food processor or using a rolling pin. Stir in the melted butter. Press the mixture into the base, making sure it covers the side of the tin. Chill the base while you make the filling.
2) To make the caramel filling, place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add condense milk and bring gently to boil, stirring continuously.
3) When the caramel has started to boil (Be careful it’s very hot!), remove from the heat and pour over the biscuit base. Cool, and then leave to chill for 1 hour, until firm.
4) When ready to serve, remove the pie from the tin. Slice bananas, place it over the caramel layer, spoon over softly whipped cream and finish off with a sprinkle of cocoa powder (optional)
The finished product ~ An easy, sweet and yummy no bake banoffee pie.
I have to admit though I only really like the ‘caramel’ and ‘banana’ layer of a banoffee pie ~ I don’t mind the whipped cream but can do without it, then and again it wouldn’t be a banoffee pie without the ‘whipped cream’ 🙂
This was the first time I made banoffee pie and even though I’m quite happy with it hehe even Mr Bao ate half as you can see ~ It wasn’t the best ‘caramel’ layer, I wanted to try making my own dulce de luche by boiling condensed milk. However, I didn’t have enough so decided to use this ‘quick’ method by adding butter and sugar hehe but to make this even better, I’m gonna try this again!
I hope you like this recipe too and will give this a go sometime soon 🙂