We have been working on a deconstructed "skinny" version of Banoffee pie. Next is to make it dairy free.
Banoffee is an uniquely English dessert pie made from bananas, cream and toffee from boiled condensed milk and is what I believe the American version of Banana Cream Pie is based on. Both can have either a pastry crust or one made from crumbled biscuits and butter. The name Banoffee is a combination of the words "banana" and "toffee.
1 sheet of store bought pie dough, cut into strips or triangles
1 ounce/30 ml/30 g/2 tablespoons butter, melted
1 ounce/30 ml/30 g/2 tablespoons brown sugar lightly packed
5 large bananas, peeled (over ripe works best)
12 ounces/375 g of dairy free sweetened condensed “milk” see recipe below.
1 15 ounce/425 g coconut milk, place in the refrigerator for at least 1 hour
1/2 cup/125 ml cold water
1 1/3 cups/304 ml/90 g carnation nonfat dry milk powder
1/2 cup/118 ml/115 g white castor sugar (sub with Splenda granular if you want to go sugar free)
In a 2 cup/500 ml glass measuring cup, combine cold water and Carnation Nonfat Dry Milk Powder, stirring to make a loose paste. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is hot but not boiling. Whisk in sugar or splenda - be sure and mix thoroughly.
Cover and refrigerate for at least 2 hours before using. Will keep up to 2 weeks in the refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of a 12-fluid-ounce (375 ml) can of commercial brand.
Preheat oven to 325 F/162 C/Gas Mark 4
Place pie dough strips on a cooking sheet and place in the preheated oven. Let bake for 35-40 minutes or the strips are golden brown. Remove pan from oven and let cool.
Slice one banana on the diagonal in very thin slices (about 1/8 inch/3 mm). Place on a sheet pan lined with parchment paper or lightly greased. Bake for 25-30 minutes or until firm and crisp. Remove from oven and let cool.
Cut three bananas into chunks and place in a microwaveable bowl. Cover with plastic cling film. Cut a slit in the film. Microwave the bananas on high for 2-4 minutes. Remove the bowl from the microwave. Transfer bananas to fine-mesh strainer placed over bowl you microwaved the bananas in and allow to drain, stirring occasionally, 15 minutes. Reserve any remaining banana pulp. Place liquid in a saucepan on medium high for 2 minutes or the liquid has reduced to 1 tablespoon/15 ml. Add brown sugar stirring until it is completely dissolved. Stir in the butter to incorporate it. Slowly add the “condensed milk” to the mixture. It should turn it a caramel colour.
Slice the remaining banana. Place sliced bananas in one or more even layers in a pie tin or individual ramekins. Pour the caramel “milk” over the bananas. Place the mixture in the refrigerator for 15 minutes. While the mixture is chilling. Remove the coconut milk from the refrigerator. Pour off the clear liquid. Place the thick white liquid into a bowl and whip until thick and fluffy. You can add vanilla or extra sugar if you want.
Garnish with crisped pie dough and baked banana slices.
Just as a note we have found it unnecessary to drain the coconut mixture. Shake well and whip. As long as the coconut liquid is cold it whips up well - if you have difficulty add a small amount of xamtham gum.