It is exciting to come back to one of my favorite challenges – the Fantastical Food Fight hosted by Sarah. I always look forward to her emails with the theme and most of the time, feel sad if the theme is interesting and I am unable to participate! You can find all my posts related to this challenge here. While on vacation, I was casually checking my emails, I came across her email and checked it, thinking in my mind that I won’t be participating in it since I may not get into the frame of cooking for the blog. All of a sudden, my eyes fell on the theme and it literally popped out. “B-A-N-A-N-A”!
Do I sound like a Minion? I think I was one previously. 😀 I am a literal monkey when it comes to bananas. I totally love it. Any variety of banana, I can have it as a part of my meal any time of the day. In fact, when I went on a structured diet for weight loss, the banana was shown the back door and I silently mourned for it. It came back into my life after four months and now I hold it so dear whenever I eat it – peel, bite and chew it till I feel complete satisfaction. Just search “banana” and you will find all recipes, especially bakes I love from this all rounder of a fruit. As per her email, there’s even an International Banana Festival on September 21. Wow!
So my initial thought was – I have to make something with banana no matter what. My mind ran through millions of ideas it could have thought of. I have been dreaming about making the Magnolia Bakery style banana pudding. I have been wanting to eat it ever since I have heard of it, but each time I am close to Magnolia, my “treat” (always a better word than “cheat”, isn’t it? 😉 ) would be over. 🙁 When the next time comes, I would forget about it. But for sure, I am going to try it once at least before this year ends, InShaAllah. I was even helped by a blogger friend a source of getting the “wafers” used in their pudding.
So while I dreamt of making it one day and having a teeny portion, I was browsing through my drafts and then my eyes fell on this beautiful Chocolate Banoffee Pie I had made some time ago. It got me thinking, doesn’t it have bananas? Oh yes, it does! Eureka, so making the pudding has gone back into my infinitely long to-do list… hehe…
I have made the Banoffee Pie – the short form of banana and toffee! – several times before, but regretted not having made the chocolate version earlier after trying this one. It was totally amazing. The layer of chocolate ganache and the Dulce de Leche (DDL) does make the dessert such a heavy sugar spike, but then for the indulgent soul, it’s the ultimate. After a slice, you feel like going off to a really good nap! I had seen this idea in an old BBC Good Food issue, and since it isn’t a tough one to make, it came out so well.
I used graham crackers – here, we get Philipino ones in our nearby supermarket – for the base, but you can use digestive biscuits for the same. I kept the whipped cream plain but if you want it more chocolaty, then go ahead, add some cocoa powder and whip it to incorporate. If you don’t find DDL in your supermarket aisle or find it too pricey, then go ahead and make it with a can of condensed milk, all explained here.
My cousin who comes for lunch most of the weekends enjoyed the dessert and graciously agreed to hand model for it. 😀 He is an amazing photographer himself and I am sure he will find flaws with the focus on these clicks, hehe… He had asked me to make it again very soon, so I may make it again when I run out of ideas totally of new desserts. 😉 Off to this delicious recipe…
Chocolate Banoffee Pie
- FOR THE BASE:
- 150 gm chocolate graham crackers
- 50 gm butter melted
- FOR CHOCOLATE GANACHE:
- 125 ml thick cream
- 140 gm cooking chocolate
- FOR FILLING:
- 1 tin dulce de Leche 400 gm
- 2 large bananas sliced
- FOR TOPPING:
- 1 cup whipping cream
- 1/4 cup icing sugar
- 2 tbsp cocoa powder/ Grated chocolate
- In a blender, crush the crackers till powdery.
- In a tart pan, dump the powder and add the melted butter. Mix well. Spread equally to the edges of the pan.
- Bake in a preheated oven of 180 degrees for 10 minutes. Set aside.
- In a saucepan, scald the cream. Add in the chocolate and whisk till the chocolate is melted. Switch off the flame. Allow the ganache to cool.
- Spread the DDL on the cooled biscuit base. Don't mind if the base pulls off. If the DDL is too thick, wet your hands and press to spread evenly.
- Sprinkle the bananas on top of the DDL. Spread the ganache on top. Set in the fridge for 30 minutes.
- Meanwhile whip the cream along with the icing sugar till stiff. Spread on top of the pie. Allow to rest in the fridge till serving.
- Sprinkle the cocoa powder on top just before serving. Enjoy.
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