This weekend's Sunday Bake is my first attempt at a Banoffee Pie Recipe the vegan way. I have wanted to try something like this for some time but it wasn't until my best pal Claire set me the challenge as she handed over a bunch of over ripened and unwanted bananas...
You will need:
3 ripe bananas
2 tins full fat cocnut milk
3 oz muscovardo sugar
1 packet vegan friendly Digestive biscuits
6 tbsp vegan margarine
1/2 tsp salt
Dark chocolate
This recipe works in 3 parts...
crunchy biscuit base
creme de leche - caramel filling
cocnut whipped 'cream' topping
Start by making the base - Blend 18 vegan digestive biscuits together and then mix well with 6 tablespoons of vegan margarine. press this mixture into a lined and greased flan tin and bake on 190 oC for 10 minutes and then leave to cool completely.
Creme de leche - I made the night before and refrigerated. Separate the fat from a tin of coconut milk and place in a pan with 3 oz muscavardo suger, and 1/2 tsp salt. Melt and then simmer for 10 minutes. Remove from the heat and whisk for a few minutes until the mixture thickens up. Place in a glass jar and leave to set.
Whipped 'cream' - Seperate the fat from second tin of coconut milk and place in a bowl. whisk for 5 minutes (or 2 if you have an electric mixer) and then add 3 tbsp icing sugar. Whish this in for a further 3 mins util yo achieve peaks in your mixture. set aside! Try and make this when all the other parts are complete and cooled.
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Layer your banana slices onto the biscuit base and cover with caramel mixture.
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over this evenly with whipped cream and grate over lots of dark chocolate!
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Refrigerate until you are ready to serve...
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