Seriously, what’s not to like from this classic British dessert? Butterscotchy crust. Thick salted caramel. Sweet, tangy bananas. Heaps of whipped cream. Grated chocolate on top, in the original recipe. Me, I like crunchy cacao nibs on top; it adds texture and flavour to the pie.
Remember my review last year of Kakoa Chocolate as part of my Indonesian Chocolate Series? I like their flavoured bars, but I LOVE their cacao nibs with coconut and cashew, which I ate with my morning yoghurt. My breakfast crack. They’ve rebranded themselves as Krakakoa, with a shiny new website, fresh product packaging and new product lines.
My friend, DT, visited Berlin last week and was kind enough to bring me a couple of packs of Krakakoa’s cacao nibs with coconut and cashew. So I crushed a handful with my pestle and mortar, and I tossed them on top of the banoffee pie! So bad, so good!
What you need,
- 100g unsalted butter, melted
- 200g of digestive biscuits: I use Dutch Speculoos if I can get my hands on them
- 1 jar caramel: I use the ready-made Berlin Honey dulce de leche
- 4 ripe bananas
- the juice of half a lemon
- 250ml whipping cream: Schlagsahne in German
- grated chocolate, or sugar-coated crushed pecans or cacao nibs: I use Krakakoa’s cacao nibs for this particular shoot
Make the crust and caramel layer
Melt the butter; don’t let it brown! In a food processor, blitz the biscuits until they reach a fine crumb texture. Drizzle the melted butter in and continue pulsing then scrape into the tart form. Using the back of a spoon, press the crust into a tart base; I used my 9-inch quiche pan in the end since my tart base with removable bottom was too large for this recipe. Chill in the fridge for at least an hour.
Drizzle the caramel over the set crust until the surface is covered; even out any gaps with the back of a spoon. Chill again for another 30 minutes.
Assemble everything right before you want to eat it
Slice the bananas and toss in the lemon juice. Whip the cream together with the vanilla extract; I use my KitchenAid for this, on medium-high 6-7 setting for about 5 minutes until the liquid turns into airy peaks. Crush the cacao nibs using a pestle and mortar.
Layer the bananas over the caramel base. Then spoon the whipped cream over. Sprinkle the cacao nibs.