Lola, author of Loleta, Food Life&Market, brings us a recipe that, if you don't watch out, will become an addiction at home. It's the traditional banoffee recipe, with a biscuit base and a heart of banana, caramel and cream. I know, if you think of summer it's not the most appropriate but, hey, summer is still far away and one day is one day!
This is one of the cakes that brings a smile to my husband's face at home. He's not at all sweet-toothed. He's not into desserts, but there are three he'd die for, and this is one of them.
Banoffee is a tart formed from the words banana and toffee, so it's basically a cake that contains banana, a creamy toffee and whipped cream to finish. Its origin is English but we love it wherever we find it. So I hope you like it as much as we do at home.
Le Creuset non-stick removable tin and Miyabi Damascus steel Japanese knife
Ingredients
For the toffee:
- 250gr white sugar
- 80gr butter
- 200ml single cream at room temperature
For the tart:
- 400gr digestive-style biscuits
- 80gr butter
- 4 bananas
- 500ml single cream with at least 33% fat
- 3 tablespoons icing sugar
- 1 teaspoon of pure vanilla extract
- 50gr dark chocolate
Preparation
- In a saucepan bring the sugar to a boil with 80ml of water. When the water has evaporated and the sugar has a golden color, remove from the heat and slowly add the single cream. You must be very careful and do it little by little because it can splatter when very hot.
- Return to the heat and let it cook until it reaches 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 24 cm Le Creuset non-stick removable round tin and line it with the biscuit and butter mixture. Chill in the fridge.
- Slice the bananas into rounds about half a centimeter thick with a knife and cover the bottom of the tin. Return to the fridge.
- Using a Miyabi Santoku knife, finely chop the chocolate into flakes. Set aside.
- With the help of electric beaters or a KitchenAid stand mixer, whip the cream with the icing sugar and the vanilla without whipping it completely. We want a creamy texture.
- When the cream is ready, take the tin out of the fridge. Cover with the toffee (it should be at room temperature so the cream doesn't collapse), and then with the cream.
- Finish with the dark chocolate flakes and return to the fridge for at least two hours before serving. When sliced, the toffee will flood the bananas and biscuit. An absolute delight.
Miyabi Damascus steel Japanese knife and base of the Le Creuset non-stick removable tin
Comments
Claudia said:
Oh Maite, qué pena! Hacer nata tiene su qué… usaste nata con alto contenido graso? Batir a velocidad elevada y que la nata esté muy fría es el otro gran qué para mantenerla arriba.
Claudia said:
Hola Cristina, qué alegría escuhcarte! :) Es un vicio de tarta, sin duda. En cuanto a pegarse, has probado con mantequilla y harina espolvoreada? Con spray desmoldante sino? Usaste un molde antiadhenrete? Escríbeneos sino a tienda@claudiaandjulia.com y miramos el qué. Un saludo!
Maite said:
Hice la tarta ayer. Hoy la hemos comido y los comentarios han sido de muy rica! Pero la nata se bajaba, no sé si por estar poco montada ( que es lo que recomendaba la receta) o porque necesita un estabilizante. Así que la vista una vez repartidas las porciones no era demasiado bonita.
cristina said:
Hice la tarta, ¡espectacular, increíble, deliciosa…!. Me faltan calificativos. La segunda tarta más rica que he comido en mi vida. Pero tuve un problema, la base de galletas se pegó de tal forma a la base del molde que era imposible cortarla para servirla. ¿Alguna sugerencia para evitarlo?. Gracias.