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Banana Custard Banoffee Pie
Banana Custard Banoffee Pie

Before you jump to Banana Custard Banoffee Pie recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.

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Whole grain foods are an excellent choice for a fast wholesome snack. Starting your day with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain choices.

You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to banana custard banoffee pie recipe. You can have banana custard banoffee pie using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Banana Custard Banoffee Pie:
  1. Take For the base
  2. Take 300 g milk chocolate digestives
  3. Prepare 100 g unsalted butter, melted
  4. Prepare For the caramel
  5. Get 100 g unsalted butter
  6. You need 100 g dark brown soft sugar
  7. You need 1 (397 g) tin sweetened condensed milk
  8. Take For the banana custard
  9. Take 1 banana
  10. You need 250 ml full fat milk
  11. You need 1/2 teaspoon vanilla extract
  12. Use 2 egg yolks
  13. You need 45 g caster sugar
  14. Provide 25 g plain flour
  15. Use 1 teaspoon cornflour
  16. Provide For the topping
  17. You need 1 banana
  18. Provide 300 ml whipping cream, whipped
Steps to make Banana Custard Banoffee Pie:
  1. Crush your biscuits (you can use ordinary digestives if you prefer) and add the melted butter to them. Combine thoroughly. Spread the mix all over the base of a 23cm deep fluted loose bottom pie/flan tin or similar tin. Press down firmly and into the sides. Put it into the fridge to firm up whilst you prepare your caramel.
  2. Put the butter and dark brown sugar into a saucepan and melt over a low heat. Only do this so that the sugar dissolves. Add in the condensed milk. Stirring constantly, let it come to a simmer and keep stirring for 6 to 8 minutes so that it thickens up and goes a rich, dark, golden colour. Remove from the heat and immediately pour into your biscuit base. Smooth it all over the base, trying to keep an even, level surface. Pop back into the fridge to cool.
  3. Now onto the banana custard. Mash up your banana and put it to one side. Measure out 200ml of the milk and add the vanilla extract to it. Pop it into the microwave for 1 minute. This should get it hot but not boiling – that’s how you want it. In a bowl whisk the egg yolks and sugar together until they’re pale in colour and fluffy. Add the flour and cornflour to that and whisk again until you get a thick but smooth consistency. Add the remaining 50ml of cold milk and whisk that in.
  4. Now add this mixture to the warm milk and put it all in a saucepan, making sure it’s all whisked together first. Put on a low heat and stir constantly for 6 to 8 minutes until it thickens up. Do not let it boil! Remove from the heat, stir in your mashed banana.
  5. Remove the tin with the biscuit base and caramel from the fridge and add the banana custard to the top, spreading over the caramel layer evenly (ensure, of course, that the caramel layer has cooled and set first). Pop in the fridge again to cool for about 30 mins to 1 hour.
  6. Finally, slice up a banana. Randomly place over the top of the banana custard and then spread your whipped cream over the top of the lot. Decorate the top of the cream in whatever way you like. Some people dust with cocoa powder, some with crushed chocolate (I used a chocolate topping). Enjoy your banana custard banoffee pie – and you will!

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