This is pecan banoffee pie is actually more of a tart because rather than having pastry, you have a crumbly biscuit base.
On top of the biscuit base, there is a silky layer of dulce de leche and then on top of that, some fresh slices of banana. On top of that, a nice fluffy cloud of whipped cream and then to garnish, some caramelized pecan nuts.
The pecan nuts pair super well with this dessert because pecan nuts and banana flavor-wise go really well together but also because banoffee pie is usually very sweet because of the dulce de leche, the bitterness from the pecan nuts balances it all out perfectly.
The biscuit base has pecan nuts added to it to add a little bitterness to the biscuits and the candied pecans to garnish are really a beautiful garnish but the crunch from them go really well with the airy cloud of whipped cream.
To make the pecan nuts, the recipe is here.
You could buy a can of dulce de leche to save time but if you can't find some, this recipe tells you exactly how to do it. There really isn't much to do apart from making sure the level of water is high enough every 30 minutes. Definitely put a timer on to make sure you don't under/over-cook it or not check the level of the water regularly.
This recipe is really simple and fun to make, it just takes time but time where you aren't doing anything so I don't really know if that counts!
Ingredients:
190 grams of digestive biscuits
70 grams of pecan nuts
1/2 teaspoon of salt
100 grams of melted unsalted butter/salted butter but in that case, don't add in any salt
1 can of sweetened condensed milk (about 400 ml)
2 large bananas
300 ml of double cream
1 teaspoon of vanilla extract
Caramelized pecan nuts to garnish | Recipe here
Instructions:
Blitz the biscuits + pecan nuts + salt in a food processor until they turn into fine crumbs and then add in the melted butter and blitz until the mixture resembles wet sand.
Pack evenly into a spring-form tin pressing down really well on the bottom and about 5 cm up the edges of the pan. Leave in the fridge for at least 4 hours.
To make the dulce de leche, place the can of condensed milk in a large sauce pan and cover with water. The water should be at least 5 cm above the top of the can. Cook for 2 hours and 45 minutes, checking every 30 minutes that there is still lots of water above the top of the can, if there isn't the can will explode.
Once the 2 hours and 45 minutes gone, take out of the boiling water and leave to cool until you can touch it without burning yourself. Open the can and if the dulce de leche is a little lumpy, just mix a little with a stick blender to get a silky texture and set aside for later.
Take your crumb base out of the fridge and spread on the dulce de leche in an even layer. Then layer on the slices of banana
Whisk your double cream with the vanilla extract until soft peaks. Make sure to not get too stiff peaks. Spread the whipped cream on the top and then leave in the fridge for 30 minutes.
Take out of the tin and garnish with the caramelized pecan nuts and serve.
That's it!!! Yes there are many layers to this cake but they don't take much time to do, most of the time it's just waiting! This is such a delicious cake, with the various textures and flavors and I am sure anyone will love it as much as me and my family have loved it!
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