Today I am going to share my successful story of making Layered Banoffee for some guests at home. Let’s start from about three weeks before the d-day. During this time, I was very much into learning how to cook and wanting to flaunt my love for it, so I offered my sister to cook for her 17th birthday gathering at our townhouse. I was filled with over-confidence that I didn’t even refer to any recipes. Six hours and about 60 small dishes later, I was exhausted and my dinner sucked. Ever since that, I lost all confidence in cooking and stopped all attempts in cooking.
About three week later, I discovered that it’s actually very easy to make a simple Banoffee cake. Even though I was still traumatized by cooking, I thought that a layered cake wont kill. So I made sure that my mom (the chef, ironically) was there to watch and guide me to perfection. Twelve cups later, past all the hurdles, the screaming and the kicking, I successfully made Layered Banoffee. Everyone was happy and asked for seconds. I couldn’t ask for a better day :)
And now, the recipe.
This should make about 15-20 cups, depending on the size.
1 can of condensed milk
1 cup of sugar
1 pack of plain digestive cookies
1 pack of unsalted butter
1 box of heavy cream
1 bunch of bananas, diced
You will also need a hand mixer, small pan, big bowl (for mixing cream), piping bag, measuring cups, small pot and food processor.
1. Pour sugar into pot and heat it until the sugar melts completely. DO NOT STIR OR EVEN TOUCH UNTIL IT MELTS COMPLETELY.
2. Add condensed milk and stir slowly until it mixes together, then add about a table spoon of butter.
3. Stir until it turns light brown and then set aside for about 15 minutes and refrigerate.
Cookie Crumb and Banana
1.Melt the rest of the butter on a small pan with very low heat.
2. While waiting for the butter to melt, tut all of the cookies into the food processor until it turns sandy (what I like about digestive cookies is that it stays grainy even after you process it for a while).
3. Mix the butter into the cookie crumb in the food processor.
4. Pour about 1/8 of a cup of the mixed crumbs into the serving cup, then layer it with the same amount of diced bananas. Take the refrigerated caramel out and pour about three teaspoons on top of the banana, then refrigerate. The caramel should seep into the cubed bananas and the crumbs bind together and harden in the refrigerator.
1. Pour all heavy cream into a big bowl and mix it with a hand mixer until it turns to cream.
Now about 10 minutes before you plan to serve the Banoffee, take out the crumbs/banana layer and the cream out of the fridge. Put the cream into the piping bag and layer the cream on top of the banana. If you have some extra cookie crumbs, add come together with the shaved chocolate for decoration.
Let me know if you have any questions.