Banana Banoffee

Featured on 'Paddock to Plate' Season 2

30 minutes prep.

3 hours cooking

Serves 8

Ingredients

  • 6 small sweet ripe bananas
  • 500 ml (2 cups) pouring cream
  • 2 tablespoons banana jam (optional)
  • 1 vanilla bean, halved lengthways
  • 5 egg yolks
  • 80 gm castor sugar, plus extra to serve
  • 4½ leaves gold strength gelatine, softened in cold water for 5 minutes
  • 500 ml (2 cups) thickened cream
  • 1 tin condensed milk (about 400gm)
  • 12 gingernut biscuits, coarsely crushed
  • Vanilla ice-cream, to serve

Method

  1. Spray a 15cm x 25cm rectangular cake tin with oil, then line with plastic wrap, allowing edges to overhang and set aside.
  2. Slice three of the bananas and combine in a heavy-based saucepan with the pouring cream, banana jam and vanilla bean and bring to the simmer.
  3. Meanwhile, whisk the yolks and sugar in a bowl until pale and doubled in volume (1-2 minutes, mixture should be able to hold a ribbon when you lift the whisk – if you make a figure eight it should sit on top of the mixture). Add one-third of the warm cream mixture to the yolks, whisk to combine, then add mixture back to the pan and stir continuously until the custard thickens and coats the back of a spoon (5-10 minutes, do not boil or the mixture will curdle), remove from heat.
  4. Squeeze excess water from the gelatin, add to pan and stir to dissolve then add the thickened cream. Strain though a sieve into a jug (discard solids) and pour into prepared cake tin, cover with plastic wrap and refrigerate overnight to set.
  5. Meanwhile, place the unopened tin of condensed milk into a large saucepan of water, bring to the boil over medium-high heat and cook for 3 hours, topping up with extra hot water if necessary to keep the tin completely submerged.
  6. Remove from the heat and cool for at least 1 hour before opening (if the can isn’t cooled, it will explode as it opens). Transfer to a container and refrigerate until required.
  7. Process the gingernut biscuits in a food processor to fine crumbs and store in an airtight container until required.
  8. Just before serving, turn out the custard onto the bench or a chopping board, trim the ends and sides, then cut into 3cm slices with a hot wet knife.
  9. To serve, place a line of the biscuit crumbs across the centre of the plate, then make a small pile to one side. Cut the remaining bananas into diagonal slices, sprinkle with a little extra castor sugar and caramelize with a brulée torch. Cool slightly, arrange on top of custard slices then transfer custard slices, placing gently across biscuit crumbs.
  10. Make a small quenelle of the condensed milk caramel and place beside the custard, place a scoop of ice cream on the pile of biscuit crumbs and serve.
 
RECIPES

Banana Banoffee

Featured on 'Paddock to Plate' Season 2

30 minutes prep.

3 hours cooking

Serves 8

Ingredients
Method

Ingredients

  • 6 small sweet ripe bananas
  • 500 ml (2 cups) pouring cream
  • 2 tablespoons banana jam (optional)
  • 1 vanilla bean, halved lengthways
  • 5 egg yolks
  • 80 gm castor sugar, plus extra to serve
  • 4½ leaves gold strength gelatine, softened in cold water for 5 minutes
  • 500 ml (2 cups) thickened cream
  • 1 tin condensed milk (about 400gm)
  • 12 gingernut biscuits, coarsely crushed
  • Vanilla ice-cream, to serve

Method

  1. Spray a 15cm x 25cm rectangular cake tin with oil, then line with plastic wrap, allowing edges to overhang and set aside.
  2. Slice three of the bananas and combine in a heavy-based saucepan with the pouring cream, banana jam and vanilla bean and bring to the simmer.
  3. Meanwhile, whisk the yolks and sugar in a bowl until pale and doubled in volume (1-2 minutes, mixture should be able to hold a ribbon when you lift the whisk – if you make a figure eight it should sit on top of the mixture). Add one-third of the warm cream mixture to the yolks, whisk to combine, then add mixture back to the pan and stir continuously until the custard thickens and coats the back of a spoon (5-10 minutes, do not boil or the mixture will curdle), remove from heat.
  4. Squeeze excess water from the gelatin, add to pan and stir to dissolve then add the thickened cream. Strain though a sieve into a jug (discard solids) and pour into prepared cake tin, cover with plastic wrap and refrigerate overnight to set.
  5. Meanwhile, place the unopened tin of condensed milk into a large saucepan of water, bring to the boil over medium-high heat and cook for 3 hours, topping up with extra hot water if necessary to keep the tin completely submerged.
  6. Remove from the heat and cool for at least 1 hour before opening (if the can isn’t cooled, it will explode as it opens). Transfer to a container and refrigerate until required.
  7. Process the gingernut biscuits in a food processor to fine crumbs and store in an airtight container until required.
  8. Just before serving, turn out the custard onto the bench or a chopping board, trim the ends and sides, then cut into 3cm slices with a hot wet knife.
  9. To serve, place a line of the biscuit crumbs across the centre of the plate, then make a small pile to one side. Cut the remaining bananas into diagonal slices, sprinkle with a little extra castor sugar and caramelize with a brulée torch. Cool slightly, arrange on top of custard slices then transfer custard slices, placing gently across biscuit crumbs.
  10. Make a small quenelle of the condensed milk caramel and place beside the custard, place a scoop of ice cream on the pile of biscuit crumbs and serve.
 
SHARE
PRINT
Related Product
Matt Moran's Australian Food
$40.50