banoffee custard pie

Last weekend was Neil's birthday, so I made him a banoffee pie.  

I love banoffee pie. It's a popular dessert in Ireland and traditionally is made from a cookie crust (I used graham crackers, but plain digestives would be used in Ireland), a layer of toffee, a layer of bananas, and a layer of whipped cream. I decided to add a layer of banana custard because....why not? Custard only makes this pie better.   

My banoffee custard pie is buttery, sticky, sweet, creamy, and so delicious. Not one bit of it is healthy or slimmed down in any manner but whatevs, sometimes you just need a full on dessert. This pie should serve about ten people. 

We had it in our refrigerator for three days and every time I went into the kitchen, I would take a bite. It was bad. But also so good.

This dessert has several steps but each one is really easy. I suggest making the bottom three layers (crust, toffee, and custard) several hours ahead of time and them finishing off with the banana and whipped cream topping an hour or so before serving.

banoffee custard pie (serves about 10)

for the crust-
2/3 a box of graham crackers (I used two out of the three packs in the box)
6 tablespoons of melted butter

for the toffee
one can of sweetened condensed milk
2 tablespoons brown sugar
4 tablespoons butter

for the custard
1 3/4 cup milk (fat free or full fat, either works)
2 tablespoons cornstarch
1/4 cup white sugar
1/2 teaspoon vanilla extract
a generous sprinkle of cinnamon
1 small banana
pinch of salt

topping
one large banana (or two small - enough slices to cover the top of the pie)
one cup of heavy whipping cream
dark chocolate shavings (optional)

1. To make the crust, put the graham crackers in a food processor and process until they are crumbs.  This should take less than 30 seconds. Once they turn to crumbs, pour in the melted butter.  The crust will begin to come together after a few seconds.  
2. Dump the graham cracker/butter mixture out into a nine inch springform pan. Use clean hands or a spatula to spread the mixture along the bottom and somewhat up the sides of the pan.
3. Set the crust in the freezer for about ten minutes while you make the toffee.

4. For the toffee, melt the butter and brown sugar in a saucepan.  Stir in the can of sweetened condensed milk and whisk all together.  
5. Bring to a boil and stir constantly.  Boil and stir for about 3 minutes.  When the color of the toffee has darkened to a light brown, it's finished.
6. Remove the crust from the freezer and pour the toffee into the pan.  Set aside for about ten minutes so that it can cool slightly.

7. While the toffee is cooling, make the custard.  Put the milk, sugar, and cornstarch into a small bowl or liquid measuring cup and whisk.  Pour this into a blender with a small banana.  Blend until smooth and pour the mixture into a small saucepan.  Do not turn on the heat yet.  First let the blended mixture settle for about ten minutes, as it will have a layer of foam on top from being blended.
8. After the foam has settled, turn the heat to medium-high and stir almost constantly.  Bring the custard to a boil and then begin to constantly stir, scraping the bottom and sides of the pan.  Allow this to boil for about a minute, remove from the heat, and stir in the vanilla and cinnamon.
9. Spread the custard out over the toffee, allow the pie to cool at room temp for about 30 minutes and then put in the refrigerator for several hours (at least three).

10. A little bit before serving, make the whipped cream.  Whip the cold whipping cream until stiff peaks form.
11. Top the pie with slices of banana, then spread a thick layer of the whipped cream over the bananas.
12. Finish off with dark chocolate shavings and enjoy!  It's totally worth all the steps. 

sunday dessert - banana cookies and cream ice cream

A few weeks ago, I bought the Jeni's Splendid Ice Cream at Home cookbook and I love it!  I have owned an ice cream maker for over six years and love experimenting with different recipes but none I have tried are as amazing as Jeni's.

When writing her cookbook, Jeni really wanted the at home cook, with the basic ice cream maker, to be able to make good ice cream.  The recipes she developed are perfect for any of us with a simple ice cream maker {like this Cuisnart one that I own} and her flavor combinations are crazy!  So adventurous and unique.  I cannot wait to try them all.

The other day, I used Jeni's base recipe and added a little vanilla extract and pureed banana.  After freezing the mixture in my ice cream maker, I layered it with crushed Trader Joe's JoJo cookies {they're like Oreos}.  You can use any cookies you love or even chocolate chips, candy, etc.  I think M&M's would be amazing in this ice cream.

Vanilla ice cream + banana + crushed cookies or candy is one of my favorite desserts.  This recipe has such a nice banana/vanilla flavor and the crunch from the cookies is perfect.

banana cookies and cream ice cream {base recipe from Jeni's Splendid Ice Cream at Home}
-2 cups whole milk
-1 tablespoon + 1 teaspoon cornstarch
-3 tablespoons softened plain cream cheese
-1/8 teaspoon salt
-1 1/4 cups heavy cream
-2/3 cups sugar
-2 tablespoons light corn syrup {the kind with NO high fructose}
-1 teaspoon vanilla extract
-1 banana, pureed
-1 cup crushed cookies

1. In a small bowl or cup, mix 2 tablespoons of the milk with the cornstarch to create a slurry.  Set aside.
2. Put the cream cheese in a medium bowl {one that will be large enough to hold all the milk, cream, and sugar} and whisk with the salt.  Set aside.
3. Combine the remaining milk, cream, sugar, corn syrup, and vanilla extract in a heavy bottom saucepan and bring to a boil.  Allow to boil for about four minutes and remove from the heat.  You will need to watch the mixture as it is boiling and stir occasionally so that it doesn't boil over and the milk doesn't stick to the sides and bottom of the pan.
4. Add the milk/cornstarch slurry to the pan and return to the heat.  Set over medium-high heat and stir constantly with a wooden spoon or silicone {high heat} spatula.  Make sure you are scraping the sides and bottom of the pan as you are stirring.  After about a minute, the mixture will thicken and you can remove it from the heat.
5. Pour a small amount of the hot mixture over the cream cheese and whisk until smooth.  Gradually pour in the rest of the hot liquid while whisking all together.  Last, whisk in the pureed banana.
6. Now you will need to cool down the mixture before putting it into the ice cream maker.  Jeni's book suggests pouring the liquid into a Ziploc freezer bag and submerging in a bowl of ice water.  I didn't have any freezer bags {I don't buy or use a lot of plastic bags} so instead, I filled a big bowl with ice and cold water and set the bowl with the hot liquid in it for about 30-40 minutes.
7. Finally pour the cooled down mixture into the ice cream maker and churn for about 25 minutes.  You will know it is done when it begins to pull away from the sides.
8. In a large airtight container, layer ice cream, crushed cookies, ice cream, crushed cookies, and so on until all is gone.  Freeze for a few hours before serving.

When you first remove this ice cream from the freezer, it will be very hard and impossible to scoop.  I let it sit on the counter for about ten minutes before scooping.

I have made several variations of this ice cream using Jeni's base and each time it tastes a little better.  The recipe is simple but might take a little practice....so have fun experimenting.  It's summer and the best time of year for ice cream :).

tres leches banana cake

This weekend we had a little get together for Neil's birthday.  Neil is the social type and loves to entertain.  I am not all that social but the party was fun. I am happy we did it.

In honor of Neil's birthday - I made all of his favorite foods.  Needless to say, there was a lot of meat and potatoes and grease {his three favorites} on the menu.  

We had sausage rolls, beef stew, barbecue chicken, brussels sprout and bacon skewers, stuffed mushrooms, and cheese and crackers.

For dessert I made mini cheesecakes and a banana tres leches cake.  I have never made a tres leches cake but I saw this recipe on how sweet it is {which, btw, one of my favorite food blogs - if you don't read it, you need to do so} and it looked amazing.

I followed the recipe almost as is but made a small substitution with one of the "tres leches."  Instead of using sweetened condensed milk, I used International Delight Caramel Macchiato creamer.  Caramel goes so well with bananas. Same with chocolate, peanut butter, ice cream, etc.  Bananas are the best.

This cake turned out really good but it was really dense.  Like super duper dense.  The recipe I followed mentioned that it would be dense but I was expecting a lighter texture.  If you are looking for a super light cake, this is not the one for you.  But if you are in the mood for a dense, banana flavor explosion, gooey sweet milk type of dessert - then this is your cake.

Banana Bread Tres Leches Cake {recipe found here}
-2 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1/4 teaspoon cinnamon
-1/4 teaspoon salt
-1/2 cup butter, browned
-1/2 cup brown sugar
-1/4 cup granulated sugar
-2 eggs, separated
-2 teaspoons vanilla extract
-4 bananas, mashed 
-2/3 cup milk {I used 1%}
-1/2 cup coconut milk
-1/2 cup International Delight Caramel Macchiato Creamer
-1/2 cup evaporated milk

1. Pre-heat the oven to 350 degrees.
2. Separate the egg whites and set aside {save the yolks}.
3. Brown the butter by heating the entire stick in a saucepan over medium heat until it melts.  Once the butter is melted, stir until brown bits appear and immediately turn off the heat.  Pour the brown butter into a small bowl to cool. Set aside.
3. Measure the flour, baking powder, cinnamon, and salt and whisk together in a bowl.
4. In the bowl of an electric mixer, combine the sugars and egg yolks until fluffy. Add in the vanilla extract and mashed bananas and mix until combined. 
5. Add half the dry ingredients, then the 2/3 cup milk, then the rest of the ingredients until just combined.
6. Using and electric mixer {or a whisk if you're up for the arm workout} beat the egg whites until stiff peaks form. I used my hand mixer for this so that I didn't have to clean out the bowl of the electric mixer.

7. Use a spatula to fold the egg whites into the cake batter and pour the whole thing into a greased pan.  I used a nine inch spring form pan but a square or rectangle baking dish would work too.
8. Bake for about 35 minutes - test with a toothpick and continue baking if need be.
9. Wait for the cake to cool for a little bit and then poke it with a fork making lots and lots of tiny holes.  Whisk together the coconut milk, evaporated milk, and International Delight Caramel Creamer and pour over the cake.  My cake was on a serving platter with slightly raised edges so the milk wouldn't run all over the place.

10. Let the cake soak in the milk for about an hour before serving.  You can frost with any type of frosting you like or use whipped cream.  I caramelized two bananas {1 tablespoon butter, 1 tablespoon brown sugar, and two bananas, sliced....saute all in a pan until the banana pieces are gooey and slightly browned} and spread them over the cake then piped whipped cream around the edges just before serving.

I just ate a piece of this cake and it was SO much better.  Maybe the trick is to make it the day before and let it soak in the milk all night.....

If you try it - let me know what you think and if you have any tricks to make it lighter!

This Valentine’s Day, share the love with recipes and homemade gift ideas! Don’t miss the International Delight Valentine’s Day Twitter Giveaway. Enter by following International Delight on Twitter and by tweeting your favorite ID flavor  with the hashtag #IDLove. Winners will be contacted on February 15th and will receive ID Valentine’s Day Sampler Packages!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.