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We hope you got insight from reading it, now let’s go back to vickys quick banoffee pie, gf df ef sf nf recipe. You can have vickys quick banoffee pie, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Vickys Quick Banoffee Pie, GF DF EF SF NF:
- Use 1 of pre-baked 8 or 9" pastry case, see my recipe for free-from shortcrust pastry link below.
- Prepare of Filling.
- You need 6 tbsp of (heaped) caster / superfine sugar.
- You need 2 of ripe bananas.
- Provide 100 ml of (half cup minus 1 tbsp) full fat coconut milk.
- Take of Topping.
- Provide 1 of ripe banana.
- Get 300 ml of (1 & 1/4 cup) coconut cream*.
- Provide 1 tsp of vanilla extract.
- Provide 1 tbsp of icing / powdered sugar.
- Provide of cocoa powder or shaved chocolate for garnish.
Steps to make Vickys Quick Banoffee Pie, GF DF EF SF NF:
- Put the sugar in an even layer into a frying pan over a medium heat. Don't stir.
- Meanwhile, put the bananas and milk into a blender and puree smooth.
- When the sugar has turned brown and caramelized, pour the banana mixture into it and stir well. The caramel will start to harden but keep stirring over the heat and it will loosen back up.
- Pour quickly into the baked pastry case and set aside to cool https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf.
- Whip the coconut cream until peaking with a whisk *If you chill 3 tins of full fat coconut milk in the fridge for a few hours the cream will solidify in the can. Turn them upsides down and drain off the liquid (save it for a smoothie) and scrape the cream out. 3 tins should give you enough cream if you can't buy coconut cream itself.
- Stir in the vanilla and sugar to taste.
- Once the pie filling is cooled, thinly slice the bananas and lay them over the caramel so it's completely covered.
- Spoon the cream over the top.
- Dust lightly with cocoa or shaved chocolate to garnish.
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