Ingredients
To the base
• 250 g of cornstarch biscuits
• 110 g melted unsalted butter
For the filling
• 400 g of creamy and firm dulce de leche
• 4 ripe but firm silver bananas, approximately 320 g after peeling
• 1 pinch of salt, optional
For the whipped cream and finishing
• 300 g of pasteurized fresh cream, with at least 35% fat, well chilled
• 25 g icing sugar
• 20 g of semi-sweet chocolate shavings, optional
Preparation method
1. Prepare the pan and heat the oven
Use a round pan with a removable bottom measuring 22 cm in diameter, preferably 3 to 4 cm high. Heat the oven to 180°C. For a more stable cut, the base should occupy the bottom evenly and rise about 3 cm on the sides.
2. Make the base crumb
Crush the biscuit until you obtain a fine crumb, without large pieces. Mix with the melted butter until all the farofa is moistened and looks like wet sand. The mixture will weigh approximately 360 g.
3. Press and bake the base
Distribute around 250 g of the mixture on the bottom of the pan and use the rest on the sides. Press with the bottom of a glass or a spoon, leaving the thickness uniform, without crushing to the point of forming an excessively hard plate. Bake for 8 to 10 minutes, until the edges begin to brown and the surface appears dry. Let cool completely before filling, about 30 minutes.
4. Hit the dulce de leche
Mix the dulce de leche just enough to make it spreadable. If you use a pinch of salt, add it now. Spread the 400 g over the already cold base, forming a level layer until close to the edges.
5. Cut and distribute the bananas
Only peel the bananas when assembling. Cut into slices of approximately 1 cm and distribute in a compact layer over the dulce de leche. Use bananas that are ripe enough to be sweet but still firm to the touch; Very soft fruits lose definition when cut and release more moisture.
6. Beat the whipped cream
Place the well-chilled cream in a cold bowl and beat at medium speed. When it starts to gain volume, add the icing sugar and continue until medium to firm peaks form: the whisk should leave clear marks and the tip of the cream should hold its shape with a slight curve. Stop before it gets grainy.
7. Cover and level
Spread the whipped cream over the bananas, covering the entire surface. For a finish like the cover, make peaks with a pastry bag and finish with chocolate shavings. Avoid pressing the cream against the bananas to avoid shifting the layers.
8. Freeze before cutting
Refrigerate the pie for at least 2 hours. This rest firms the base butter, stabilizes the dulce de leche and cools the whipped cream, facilitating a more defined cut. For the best contrast between crunchy base and creamy filling, prefer to assemble it on the same day it will be served.
9. Unmold and cut
Run a thin knife between the side of the pan and the pie only where necessary and remove the rim. For clean slices, use a long knife heated in hot water and dried well. Clean, heat and dry the blade again between cuts.
Right spot / how to know it’s ready
The base should only be golden at the edges, dry on the surface and firm once cold, with no excess butter visible. The dulce de leche must form a layer that maintains the relief of the spatula, without dripping. Bananas must be yellow, ripe and firm, without very soft pulp. The whipped cream is ready when it holds peaks and whisk marks without running; If it becomes opaque and grainy, it's overdone. After 2 hours in the fridge, a slice should come out with recognizable layers and the base should hold together when lifted.
Tips for the recipe to work out
Wait for the base to cool completely
Dulce de leche on a warm base melts the fat in the cookies and accelerates the loss of crunchiness. Only assemble when the base is at room temperature.
Prefer firm dulce de leche
A very fluid dulce de leche tends to escape from the sides when cutting. If the product is too soft, cool it before using; do not add cream to thin it in this version.
Keep cream and utensils cold
Well-chilled fresh cream gains volume more easily and allows it to stop before separating. If the kitchen is hot, leave the bowl and beaters in the refrigerator for a few minutes.
Choose ripe but structured bananas
Overripe bananas crush during assembly and release more liquid. Ripe and firm ones give a sweet flavor without compromising the definition of the layers.
Assemble early
Two to four hours in the refrigerator helps with cutting. Leaving the pie assembled for longer increases the chance of the banana darkening and the base absorbing moisture from the filling.
Substitutions and variations
The cornstarch biscuit can be exchanged for a digestive biscuit in the same weight range; Because it is more buttery and whole grain, it produces a slightly different flavor and texture and may require a small adjustment in the butter. Start with 100 g and add the rest only if the farofa does not compact.
Whipping cream can replace fresh cream if it has enough fat to form whipped cream. Regular boxed cream is not a direct replacement because, in general, it does not have the same structure.
Milk chocolate can replace dark chocolate at the end, making the dessert sweeter. It is also possible to omit the chocolate without altering the structure of the pie.
How to store
Keep the banoffee covered in the refrigerator at 4°C or below. To better preserve the texture of the banana and the crunchiness of the base, preferably consume within 2 days. As it contains cream and other perishable components, do not leave the pie at room temperature for more than 2 hours; in an environment above 32 °C, limit to 1 hour. Freezing the already assembled pie is not recommended for quality, as bananas and whipped cream may lose texture when thawed.
How to serve / side dishes
Serve chilled, directly after resting. Unsweetened or lightly sweetened coffee combines well with the sweetness of dulce de leche. To keep the slices defined, only cut the amount that will be served and return the rest to the refrigerator.
Common mistakes
Why does the base crumble when cutting?
The farofa may have been lightly crushed, received too little butter for the type of biscuit used or may not have been pressed evenly. Grind until fine, mix until the entire dough appears moist, and compact to a moderate firmness before baking.
Why did the foundation become hard or greasy?
Too much butter or excessive compaction turns the base into a heavy slab. Respect the indicated proportion and press only until the layer is cohesive and level.
Why was the whipped cream grainy?
The cream was over-whipped. Once the peaks hold and the beater leaves clear trails, stop. Continuing to beat may separate fat and liquid.
Why does the slice disassemble?
The most common reasons are too fluid dulce de leche, too soft a banana, too little whipped cream or insufficient refrigeration time. Correct the consistency of each layer and respect the 2 hours of rest before cutting.
Why did the banana turn dark?
Bananas oxidize after being cut. Peel and slice only when assembling, cover completely with whipped cream and avoid leaving the pie assembled for several days before serving.
