'Earth Hour' banoffee pie
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This recipe is dedicated to all the tremendous banana and macadamia nut farmers. It was inspired by a visit to Queensland farmer Steve Lizzio and learning of the hardship banana growers faced with crops wiped out by cyclones. Chocolate-coated macadamias add a sweet and crunchy touch.
Recipe courtesy of the Earth Hour cook book.
Ingredients
1 tin condensed milk
7 small ripe bananas
155 ml milk
5 tbsp caster sugar
80g toasted Australian macadamias
1 pie crust or tart base, or 10 mini ones
400 ml double cream
Method
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Boil condensed milk in the tin (without opening) for 4 hours. Alternatively, use ready-made dulce de leche.
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Blend 3 bananas with milk using a hand-held blender.
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In a medium saucepan over high heat, melt the caster sugar without stirring until it forms a dark caramel, then add the blended bananas and whisk until combined. Add toasted macadamias.
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Pour mixture into pie crust or tart base and allow to set in refrigerator for at least half an hour.
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Whip cream until it makes soft peaks and then slowly fold in the condensed milk.
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Peel and slice remaining bananas. Arrange half the banana slices over the top of the pie, then smooth cream over the top. Do this twice to make two layers.
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You can caramelise the bananas using a kitchen blowtorch. Shave dark and white chocolate on top and garnish with chocolate-coated macadamias.
