adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Epic frozen banoffee pie
0 Likes
Prep Time:
360 minutes
Cook Time:
50 minutes
Total Time:
410 minutes
"Refreshing frozen banoffee pie with ripe bananas for a burst of flavor, ideal for warm weather."
Ingredients:
  • 80g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 20.00 ml granulated coffee
  • 25.00 gm cocoa powder
  • 100g (1 cup) hazelnut meal
  • 60g plain flour
  • 4.80 gm sea salt flakes
  • 400g frozen ripe banana, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 60g sour cream
  • Whipped cream, to decorate (optional)
  • Toffee, to decorate (optional)
  • Sliced banana, to decorate
  • 250g caster sugar
  • 250ml (1 cup) pouring cream
  • 1 vanilla bean, halved, seeds scraped
Instructions:
  • Preheat your oven to 180C (160C fan forced), and generously grease a 23cm round fluted tart tin with a removable base.
  • Beat together butter and sugar until light and fluffy using an electric mixer. Sift coffee and cocoa over the mixture. Add hazelnut meal, flour, and salt, then fold in until well combined. Press the mixture firmly into the base and sides of the tin. Chill in the fridge for 20 minutes before proceeding.
  • Place the tart on a baking tray, line it with baking paper, and fill it with pastry weights or rice. Bake it for 15 minutes. Remove the paper and weights, then bake it for an additional 10-15 minutes until it's firm. Let it cool on a wire rack.
  • In a blender, combine banana and brown sugar in batches until smooth. If needed, add a touch of sour cream to aid in blending. Transfer to a large bowl and gently fold in the rest of the sour cream. Spread the mixture into the cooled pastry case, ensuring a smooth surface. Freeze for 4-6 hours, or until firm.
  • In a saucepan over low heat, combine sugar and 125ml (½ cup) water. Stir until the sugar completely dissolves. Let it simmer for 10-15 minutes until it turns into a deep caramel color. Next, add cream and salt, then continue to simmer until the caramel reaches 110°C on a cook’s thermometer. Stir in vanilla seeds and pod. Set it aside to cool and chill in the fridge. Once cold, discard the vanilla pod. Spread the caramel over the banana mixture. Return the tart to the freezer until ready to serve, for about 1 hour.
  • Place the tart on a beautiful serving plate, then generously add cream and toffee shards, if desired, along with sliced banana.

Similar Recipes