Banoffee Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!

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Recipe

Makes one 9-inch (23 cm pie)
Serves 8 to 10

Ingredients

Digestive Cookie Crust
1 cup (100 g) regular rolled oats (not instant)
1 cup (150 g) whole wheat flour
¼ cup (50 g) packed light brown sugar
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
¾ cup (175 g) cold unsalted butter, cut into pieces
1 large egg

Filling
3 medium bananas
½ cup (115 g) unsalted butter
½ cup (100 g) packed dark brown sugar
1 10 fl. oz (300 mL) tin sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt

Topping
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
¼ cup (25 g) toasted sliced almonds

1. For the dough, place the oats, flour, brown sugar, baking soda and salt in the bowl of a food processor and pulse to grind up the oats. Add the butter and pulse until the mixture is a rough, crumbly texture and no large bits of butter are visible. Add the egg and pulse until the dough comes together in a bowl. Shape the dough into a disc, wrap in plastic wrap and chill until firm, at least 2 hours.

2. On a lightly floured work surface, first knead the chilled dough to soften it slightly (this prevents cracks when rolling) and roll out the dough to a circle ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable bottom fluted tart tin and line it with the pastry, trimming away any excess. Chill the shell for 30 minutes.

3. Preheat the oven to 325 F (160 C). Place the chilled shell on a baking tray and dock the pastry with a fork. Bake the shell for 20-25 minutes until it has browned evenly. Allow the shell to cool before filling.

4. For the filling, slice the bananas (thick slices are best) and arrange this close together in the bottom of the cooled shell. Melt the butter and brown sugar in a medium saucepan over medium-high heat while whisking. Once this starts to bubble, stir in the condensed milk and once the mixture returns to a full simmer, cook for exactly one minute while whisking. Remove the pot from the heat and stir in the vanilla and salt. Pour the filling over the bananas and spread, if needed, to make sure all the bananas are covered. Cool this to room temperature and then chill for at least an hour before topping.

5. Whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. Whip in the icing sugar, skim milk powder and vanilla. Spread the cream over the chilled filling and top with the sliced almonds. Chill until ready to serve.

The tart is best served within a day of assembling.

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