Banofee Pie Stole My Heart

This dessert is my all time favourite. It is an old English dessert loved by many. Of course with all things yummy there is a lot of sweetness in the dessert.

Lets start of with a little bit of history on this english pie, Nigel Mckenzie and Ian Dowding from Sussex (UK) way back in the 70s. The name of the pie is derived from the terms 'Toffee' and 'Banana', which are the two major ingredients of this pie.

Now that we have that little bit of info out of the way, let me tell you how I go about making this amazing pie.

The ingredients you will need are as follows for 6 mini pies:

For the base of the pie:
2 cups of Crushed Digestive biscuits or graham crackers
1/2 stick unsalted butter

The filling:
1/2 stick unsalted butter
1/4 cup brown sugar
1 1/2 cup sweetened condensed milk

Topping:

4  bananas
1 1/2 cup heavy whipping cream
1/2 cup grated chocolate
1/2 cup grated banana chip

Step 1:
Crush the digestive biscuits in a ziplock bag with a rolling pin. Transfer the crushed biscuits into a bowl and add the melted unsalted butter.

Mix the two together then spoon in the mixture into you mini pie or serving bowl. Using the spoon compact the mixture to create a base.

Step 2:
In a saucepan heat up the condensed milk with the brown sugar and butter. Continuously stir the mixture until it thickens and begins to look like caramel. Then set it aside for it to cool down slightly. Spoon in the caramel mixture onto the base. Pop the mini pies into the fridge for 15 minutes.

Step 3:

In the meantime, whip the cream into soft peaks. Slice up the bananas and arrange them on top of the caramel. Pipe the whipped cream on top and finally sprinkle on the topping.

Keep the pie in the fridge until your ready to serve,


You will see that, your guest will drool and compliment this pie to no end. It is the perfect ending to a lovely meal.

Vegan Recipe: Giant Doughnut Cake

Let me start with saying banana's are the best fruit to use for yummy desserts. I have made many desserts with this fruit and it has always impressed my family, friends and guests.

This is a very simple and easy recipe that is great to make if you are a first time baker. So here it goes.

Preheat your oven to 350 degrees Fahrenheit

Grease your bundt cake pan with oil 
(Tip 1: use oil instead of butter to make this banana bread moist)

In a bowl, mix together the following dry ingredients

2 1/2 cups of all purpose flour

1/4 teaspoon salt

2 teaspoon baking soda

1 teaspoon cinnamon

Mix well and set aside

In a different bowl mash together 4 ripe full size bananas with a fork.
(Tip 2: Ripeness of the banana will dictate the level of sweetness of your bread)

Now mix in the wet ingredients as follows:

Egg substitute: Flaxseed mixture
(use 3 tablespoon flaxseed meal in 9 tablespoon water microwave and mix)

1/2 cup agave light 

1 table spoon vanilla extract

1/2 cup coconut oil

1/4 cup water

whisk your wet ingredients with the mashed banana. Slowly add your dry ingredients and mix. Stir gently. 
(Tip 3: The more you stir the tougher the bread will become. So control the urge to do that and be very gentle)

Add in 1/2 cup pecans, 1/2 cup walnuts, 1/2 cup cranberries
Mix and transfer into your greased bundt pan. Smooth it out and bake for 55 mins. 
(Tip 4: The last 10 minutes you will want to cover your bundt pan with foil to ensure the inside of the bread is cooked)

Remove it from the oven and let it rest. Once you take it out onto the rack you will see you have a giant doughnut banana bread which yo can decorate as you wish.

On mine, I used powdered sugar mixed with water and drizzled on top with some crushed banana chip flakes.


Enjoy this delicious moist giant banana bread doughnut :)

I made 2 bundt banana bread and stacked them for the picnic with a large group of friends. Plenty for all.

Needless to say, it was loved and enjoyed by vegans, vegetarians and non-vegetarians all the same.

Definitely, try this recipe and let me know how it turned out for you all.