Anna's Banoffee Pie
Toffee-drenched digestive cookies and plenty of whipped cream are a combination that can't be beat, making this a decadent dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.flavournetwork.ca.
Cooking tools:
- Food processor
- Plastic wrap
- Rolling pin
- Removable bottom fluted tart tin
- Fork
- Baking sheet
- Oven
- Saucepan
- Whisk
- Stove
- Hand mixer
- Stand mixer
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Refrigerator
Ingredients
- 1 cup (100 g) regular rolled oats (not instant)
- 1 cup (150 g) whole wheat flour
- ¼ cup (50 g) packed light brown sugar
- ½ tsp (2.5 g) baking soda
- ½ tsp (2.5 g) salt
- ¾ cup (175 g) cold unsalted butter, cut into pieces
- 1 large egg
- 3 medium bananas
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) packed dark brown sugar
- 1 (10 fl. oz/300 mL) tin sweetened condensed milk
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) whipping cream
- 2 tbsp (16 g) icing sugar
- 1 tbsp (15 mL) instant skim milk powder
- ½ tsp (2 mL) vanilla extract
- ¼ cup (25 g) toasted sliced almonds
