Secret Ingredient Recap: Bananas


This week the secret ingredient was bananas and I really enjoyed the recipes you guys came up with. We had delicious crispy Fried Bananas, indulgent Frozen Banana Mousse on top of brownie torte, and frozen Chocobananas. However the one that really caused me to start drooling was the Banoffee Pie (banana + toffee = banoffee) submitted by TeamSugar member SaraSmile. Her mother made a version with rich gourmet caramel sauce, but her recipe has us creating our own toffee. It sounds delicious and highly sinful (shhh... dont' tell FitSugar). To check it out read more

Oh and if you're wondering, the next Secret Ingredient will be announced shortly, we're making a few changes to how everyone submits. Stay Tuned. Now on to that pie!

Recipe submitted by SaraSmile

One of the many positives of having a brother who lived in London was that my mother became obsessed with recreating this desert that she had while she was there, banoffee pie (the name gets the celebrity couple treatment - banana + toffee = banoffee!). My mother made her version with a rich gourmet caramel sauce she bought, and I have read suggestions of using canned Dulce de Leche (the toffee is fussy to make from scratch). The pie is delicious, although I will pretty much eat bananas in any figuration!

The recipe below is from Paula Deen, so expect a generous dose of sugar and butter.


Banoffee Pie

1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.


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