The strange name of this pie or tart is a combination of banana and toffee. The recipe originated in England in the 70s and has only increased in popularity, it is that delicious! Originally, the toffee part was made by boiling a can of sweetened condensed milk until it caramelized. This is essentially dulce de leche, which is now widely available in jars and simplifies the process of making this pie considerably. In fact, once you make your pie crust, there is very little work left to do.
If you don’t have sweetened condensed milk or dulce de leche available, you can make your own dulce de leche from scratch. This is actually very easy to do but a bit time consuming.*
1 1/4 cups flour
1/4 cup sugar
a pinch of salt
1-2 tsp cold water
4 oz. butter
Food processor method: Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times. Add the cold butter in cubes and pulse a few more times.
Mix the egg yolk with the water and add to the dough. Process until the dough begins to form small lumps.
If the dough is still cool to the touch, roll the dough out to fit your tart pan. Otherwise, cover in plastic wrap and refrigerate for 30 minutes. Press into the greased pan and bake at 350 degrees for about 20 minutes. Let cool completely.
about 1 cup dulce de leche
3 – 4 bananas
1 1/2 cups whipping cream
1 tbsp vanilla sugar
3 tbsp sugar
Spread the dulce de leche over the pie crust. Slice the bananas and distribute evenly on top. Whip the cream with the sugars until soft peaks form and spread over the bananas.
Optional: Pipe some more dulce de leche on top and scatter some toffee bits over the cream.
*How to make dulce de leche from scratch:
Combine 1 l milk, 1 cup of sugar, seeds of one vanilla bean and 1/4 tsp baking soda in a large sauce pan and bring to a simmer over medium heat. Reduce the temperature to low and continue to simmer until the mixture has become a dark caramel colour and has been reduced to approx. 1 cup. This will take between 1 1/2 and 2 hours. Stir occasionally.