posted by July 18 at 13:09 PMon
I don’t like Tully’s, but almost every day on my way to a much tastier coffeeshop I have to walk by one and I see the poster in the window flaunting the shop’s latest creation…
And every day, when I think of the combination of bananas and a latte, I get a little dizzy and sick to my stomach. I also wonder “What the fuck kind of word is Banoffee?”
I did some searching and it seems Tully’s isn’t the first to use the term. Via epicurious.com:
This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972.
Sounds a hell of a lot better than bananas being blended with coffee. So I give you, Banoffee Pie!
(Recipe via epicurious.com, and first appearing in Gourmet, January 2005.)
2 cups canned sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)
Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
Cut bananas into 1/4-inch-thick slices and pile over toffee.
Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.