Lola, author of Loleta, Food Life&Market , brings us a recipe that, if you don't watch out, will become a vice at home. It is the traditional banofee recipe , with a biscuit base and a banana, caramel and cream heart. I know, if you think about summer it is not the most appropriate but, what the hell, summer is still a long way away and one day is one day!
This is one of the cakes that at home makes my husband smile. He is not sweet at all. It's not about desserts, but he's got three he'd kill for, and this is one of them.
The banofee is a cake that is formed with the words banana and toffee, so it is a cake that basically has a banana, a creamy toffee and whipped cream to finish. His origin is English but we love him wherever we know him. So I hope you like it as much as we do at home.
For the toffee:
- 250g of white sugar
- 80g of butter
- 200ml of liquid cream at room temperature
For the cake:
- 400gr of digestive biscuits
- 80g of butter
- 4 bananas
- 500ml of liquid cream with at least 33% fat
- 3 tablespoons of icing sugar
- 1 teaspoon of pure vanilla extract
- 50g of dark chocolate
- In a saucepan , cook the sugar with 80ml of water. When the water has evaporated and the sugar is golden, remove from the heat and little by little add the liquid cream. You have to be very careful and do it little by little because being very hot it can jump.
- Return to the heat and cook until it acquires a thicker consistency. Then, remove from the heat and add the butter cut into pieces. Let cool.
- Meanwhile, crush the biscuits and melt the butter. In a large bowl mix well. Grease the round non-stick Le Creuset 24 cm springform pan and cover it with the biscuit and butter mixture. Reserve in the fridge.
- Cut the bananas into rounds about half a centimeter thick with a knife and cover the bottom of our mold. Return to the fridge.
- With the help of a Miyabi Santoku knife , finely chop the chocolate into shavings. Reserve.
- With the help of some electric rods or a KitchenAid robot , mount the cream with the icing sugar and vanilla without fully mounting it. We want a creamy texture.
- When we have the cream ready, we will take the mold out of the fridge. Cover with the toffee (it must be at room temperature so that the cream does not sink down), and then with the cream.
- Finish with the dark chocolate shavings and return to the fridge for a minimum of two hours before serving. When cutting it, the toffee will flood the bananas and the cookie. A complete delight.