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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 Selecting The Best Foods May Help You Stay Fit As Well As Healthy.

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Now when it comes to the main food items that you have for dinner, you may want to make sure you are eating lots of fish, especially salmon, and lean protein. The fact that salmon is also loaded with Omega-3 is just one of the reasons why it is a good choice, but it additionally contains other essential nutrients you will need. Now when you choose to have a steak for dinner one thing you should remember is that 3 ounces will supply you with all the protein you will require for the day. In order to limit your fat intake you really should cut off any noticeable fat before you cook the meats.

For those who want to start living a healthier life the tips above will be able to help you do that. Also if you remove all the unhealthy food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

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

The ingredients needed to cook Banana Custard Banoffee Pie:
  1. Use For the base
  2. Provide 300 g milk chocolate digestives
  3. You need 100 g unsalted butter, melted
  4. Take For the caramel
  5. You need 100 g unsalted butter
  6. Get 100 g dark brown soft sugar
  7. Take 1 (397 g) tin sweetened condensed milk
  8. You need For the banana custard
  9. Provide 1 banana
  10. You need 250 ml full fat milk
  11. Prepare 1/2 teaspoon vanilla extract
  12. You need 2 egg yolks
  13. You need 45 g caster sugar
  14. You need 25 g plain flour
  15. You need 1 teaspoon cornflour
  16. You need For the topping
  17. Provide 1 banana
  18. Prepare 300 ml whipping cream, whipped
Instructions 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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