Banoffee Pie, my style

There are a load of banoffee pie recipes, and many of them using dulce de leche, that's not easy to buy in some place.

Plus, the homemade one is not easy to make (and I think it's too sweet for my taste too). So when I really want to make the banoffee, I had to create the recipe by myself and I choose to make it from caramel sauce rather than dulce de leche. 
For caramel sauce, if you never make it before, don't be afraid, it's not that's hard. Just waiting patiently until the sugar turn into amber color without stirring it (just tilt the pan until the sugar melt). And pour the hot whipping cream slowly, and carefully, that's all. With this way you will get very delicious caramel sauce. But if you don't want to make it by yourself, melt the caramel toffee with water is another choice (well, I don't give you this recipe because it's not easy to control the taste of the toffee from different brand ^^").
You may think that there are so many work to do, but you can prepare each step in advance. Making the sauce and ganache 2-3 day before is OK, just return them to room temperature before assembling the pie. 
Because this pie is very rich, serve it with a cup of hot drink is highly recommended ^^.

Banoffee Pie

makes 18 cm pie

Crust
180g ................................. Digestive biscuits, crushed
110g ................................... Melted butter
3tbsp ................................ Granulated sugar

Caramel sauce
150g ................................ Granulated sugar
2tbsp ............................... Water
170g ................................ Whipping cream
1/4tsp .............................. Salt
30g .................................. Butter

Chocolate Ganache
40g .................................. Dark chocolate
55g .................................. Whipping cream
5g .................................... Oil (I use rice bran oil)

Sweetened whipped cream
300g ................................ Whipping cream
30g .................................. Icing sugar
1tsp ................................. Vanilla extract

Filling and topping
3-4 .................................. Ripe but still firm bananas
........................................ Cocoa powder

 

Preheat an oven to 180C.
Line 18 cm round pie pan with baking paper.

Mix together biscuits, melted butter and sugar.

Pour into the prepared pan, press into the base and side of the pan.

Bake for 15-16 minutes or until golden brown.
Let the crust cool before using.


Make caramel sauce: 

Put water and sugar into a saucepan, and place over medium heat.
Boil until the mixture turn to amber color.
Meanwhile, mix the whipping cream and salt together in a microwavable jag, warm in the microwave until boil (1-1.30 minutes).

Slowly pour the hot whipping cream into the saucepan, stir until fully combine.

Remove from the heat, put the butter into the pan,  and stir until melt.

Let the sauce cool before using.

Make chocolate ganache:

Put the chocolate into a bowl, warm the whipping cream until almost boil, then pour into the chocolate bowl with the oil.

Stir slowly until fully combine.
Let the ganache cool before using.

Assemble.

Spread the chocolate ganache over the base of the crust.
Cut the banana into small rounds and place over the ganache.

Drizzle the caramel sauce over the banana, place another layer of the banana, and drizzle the caramel sauce again.

Whip the whipping cream with the icing sugar and vanilla extract until soft peaks formed.

Spread over the banana.

Sprinkle the cocoa powder over the whipped cream, refrigerate until ready to serve.

Cut into pieces, drizzle with caramel sauce before serving.

Banoffee Pie, my style