Today, is a holiday in Turkey. The sounds of sirens have sounded just about all day, and it seemed like a good idea to stay in and bake. I had a bowl of bananas, and a tin of condensed milk I brought back from Tunisia last summer, fast approaching its use-by date. The obvious answer was banoffee pie, or some version of it. Decades have passed since I have made or tasted this. Instead of the normal crushed biscuit base, cheesecake style, I decided to make my own base. I adapted the base for Martha Stewart's lemon squares. It was very easy, especially with a food processor, and probably lower fat than crushed biscuits with added butter.
A word of caution for the caramel part. I boiled mine for about 2 hours 20 mins, but be aware that there is a risk of explosion. I checked every 10 minutes and topped up the water to ensure the can was covered at all times.
Ingredients for Banoffee Slice
1 can sweetened condensed milk
2 large bananas
250 ml whipped cream
1 cup flour
1/3 cup icing sugar
1/2 cup butter
Remove the label from the can and boil submerged in water in a deep pan for two to two and a half hours. Allow to cool.
Meanwhile make the base. Preheat oven to Gas 5/375 F/190 C
Sift the flour and icing sugar into a bowl and add the salt. Rub in the butter. This can also be done in a food processor.
Line a pan, I used an oblong baking dish 20cmx26cm with non-stick paper. Press the base into the bottom and slightly up the sides. Bake for about 15 to 20 mins until golden. Allow to cool. Remove from pan, take off paper and put on a flat plate.
When the caramel is cool enough to handle, open the tin and spread caramel over biscuit base. Slice the bananas, covering with lemon juice as you slice. Arrange over the caramel. Topped with whipped cream. Decorate with grated dark chocolate if you like.