GBBO recipe challenge time! This week we have Hannah Lindsay who takes on the pastry challenge with a delicious banoffee pie bake.
Name: Hannah Lindsay
How Did You Get Into Baking?
Baking has always been something my family has done a lot of, so I took part when I was little with things that took my fancy! I really got into baking myself when I went to uni, it filled my afternoons and made my house smell amazing (as well as keeping my housemates happy!). Since moving home I take every opportunity I get to bake and still love it.
How Long Did The Cake Take From Start To Finish?
All together it only took around an hour to make and assemble this bake, but I did leave the pastry to chill in the fridge for 3 hours so chill time needs to be factored in too.
What’s Your Favourite Thing About The Bake?
I love how this bake turned out, it looks a little fancier than any other Banoffee pie I’ve ever made and I’m impressed with that! The look on my family’s face when I brought this out to end our Sunday dinner was pretty good too!
What’s The Hardest Thing About This Bake?
Blind baking the pastry. As my filling was cold and didn’t need cooking I had to bake my pastry ahead of time, and it was hard to know when it was done! Luckily it ended up pretty well, but I did end up sitting in front of my oven!
Tell Us About Your Business/Blog.
I run a lifestyle blog and YouTube channel in my spare time called CosyCaitlin. I love spending time talking about my favourite things and being able to share pictures that I’ve snapped too. I love that after a hard day I can sit down and tap away at my keyboard, as well as have the freedom to cover such a broad range of topics.
Banoffee Pie Recipe
- 225g plain flour
- 100g butter, diced
- 1tbsp caster sugar
- Pinch of salt
- 4 ripe bananas
- 1 tin Carnation caramel
- 300ml double cream
- 1tbsp vanilla extract
- 1 flake (or equivalent)
For the Pastry:
- Sieve your flour into a mixing bowl and put the sugar and butter cubes in.
- Rub the flour and sugar mixture, and butter together using your finger tips. Continue to do this until the mixture resembles breadcrumbs.
- Once this is all mixed add cold water (a small amount at a time) and fold this mixture until it all comes together. Once everything holds together, without being sticky, take it out of the bowl and place the ball of dough on clingfilm. Wrap this up and place it in the fridge for around an hour (or longer).
- Once your dough has chilled, remove it from the clingfiilm and place on a floured surface. Roll this out to around 5mm thickness and then place it in an ovenproof dish. Make sure to push down on all the edges and fill in any holes in the pastry. Once it is all in the dish, chop off any excess and fill the pastry with baking beans.
- Place in a 180 degree Celsius oven until browning on the top (mine was in for around half an hour, but make sure to keep an eye on it as ovens vary!)
- Remove the pastry from the oven and leave on the side to cool. Remove the baking beans when they are cool enough to handle.
For the Filling:
- Once your pastry has cooled slightly, cover the bottom of the pie with half the tin of caramel, making sure to smooth it out so it is evenly spread.
- Cut 3 of your banana’s into 1cm thick slices and place these evenly over the caramel.
- Once your bananas are in cover them in the remaining caramel sauce as best you can without moving the banana pieces around.
- Cut your remaining banana and place this on top of the second caramel layer.
- Pour your cream and vanilla extract into a large mixing bowl and mix this, either by hand or with an electric mixer, until soft peaks are formed.
- Using a spatula put your cream on top of the last banana layer and smooth out so the top of the pie is completely covered.
- Once the cream is covering the top of the pie, crumble the flake on top using your hands, making sure it is as even as possible.
- And voila! Your Banoffee Pie is ready to be served. IF you are preparing this ahead of time make sure to store it in a fridge.
Thanks for reading and check back next week for a new GBBO recipe challenge.