Early July Morning, Cocoa Beach, Florida

Friday, October 15, 2010

Banoffee Mess

Being in the hospital for five days and laying on my back for three of those days, I did a lot of TV watching. In doing so, I started watching a lot of the Food Channel. They really have some good things on there, and just the other day I found something I wanted to try. It is a dessert called Bonoffee Mess. It was so good, my crew was fighting over the last piece, so I guess I'll have to make it again. The only thing I would change is to use Cool Whip instead of the whipping cream. It's just easier, and I think it tastes better. I also just used store bought graham cracker crust--I guess I'm just lazy. Below is the recipe and pictures of some of the steps. Hope you try it and like it!

  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups graham cracker crumbs (about 2 sticks)
  • 1 stick unsalted butter, melted
  • Pinch salt
  • 4 bananas, sliced
  • 2 cups heavy whipping cream

In a saucepan, cover an unopened can of sweetened condensed milk with water. Simmer for 3 hours, adding water as necessary to keep the can submerged in the water.

Remove the condensed milk from heat and let cool enough to be able to remove the can from the water. Let cool another 10 to 15 minutes before opening the now dark and creamy toffee. (Can you believe this is what condensed milk does after boiling it for so long? It is really good).

Heat the oven to 375 degrees F.

Mix the graham cracker crumbs, melted butter and a pinch of salt in a small bowl. Press the mixture into a 9-inch pie plate. Bake for 12 to 15 minutes, then cool completely and refrigerate until ready to assemble the pie. (Like I said, I just buy a graham cracker crust).

Thinly slice the bananas (1/4-inch) on the bias. Evenly arrange 1 layer of bananas over the cooled crust. Pour the toffee over the top and spread evenly. Put another layer of bananas on top of the toffee. Whip 2 cups of cream, in a large bowl, until soft peaks form and spoon it on top of the bananas, spreading it out to make an even layer.

Refrigerate the pie for at least 1 hour before serving

One other thing, it was our opinion (my two boys, my husband and I) that 2 cups of whipping cream is just too much. But if you like that much, go ahead, but you can use less, and it would still be very good.

Here is the website I got this recipe from (after watching it on Food Network)


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