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
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.
Layer your banana slices onto the biscuit base and cover with caramel mixture.
over this evenly with whipped cream and grate over lots of dark chocolate!
Refrigerate until you are ready to serve...