Banoffee, with a Gluten Free Twist

I am a huge fan of any dessert made with bananas whether it’s in the form of a brulee, in a pie, or cooked in rum and sugar and served with ice cream.  Banoffee, in my opinion, is very similar to a banana cream pie with a few changes.  This English style pie has a graham cracker crust, caramel, bananas, and a whipped cream topping which can have chocolate sauce or nuts sprinkled on top.   This version of banoffee was inspired by chef Joe Kim from 5 Fusion and Sushi Bar in Bend, Oregon.  Before leaving the west coast 5 Fusion became on of my favorite restaurants to dine at and his banoffee was the dessert of choice.

This dessert will show you the versatility of AKI’s AP Gluten Free Flour and whether you are on a gluten-free diet or not this dessert will make your taste buds dance and one bite is only the start to a great evening.

Graham Cracker Crust

1/2C  GF Graham Cracker Crumbs

1 & 3/4T  Sugar

1oz  Melted Butter

  • Preheat oven to 350°F
  • Combine all ingredients and mix well.  If you squeeze the crumbs in your hand after mixing it should hold its shape and not crumble too much.  If it is too dry you can add more melted butter.
  • Press the crust into a baking dish and place into the oven.
  • In a conventional oven, bake for 8 minutes, in a convection oven bake for 5 minutes or until crust begins to color.

Toffee Caramel

1/2C  Sugar

1/4C  Brown Sugar

~~

1/2C  Cream

1T  Butter (Cold)

Pinch  Salt

  • Combine sugars in a pot and heat on medium heat on the stove top.
  • As the sugars heat and melt they gently shake the pan or pot to redistribute the sugar.
  • Continue to do this, and stir with a heat-resistant spatula if needed, until all of the sugar looks like caramel.
  • Remove the spatula and replace with a whisk and add the cream.

**Be extremely careful when pouring the cream into the sugar, splash back can occur and the sugar is upwards of 330°F.  We recommend either wrapping your hand in a towel while you pour our pour the cream down the side of the pot while your hand is on the outside of the pot.

  • Once the cream is added, gently whisk and bring to a simmer.
  • Simmer for 5-10 minutes or until most of the hard pieces of sugar have dissolved.
  • Strain the caramel into a bowl and whisk in the butter and salt.
  • once the butter is melted drizzle a thin layer of caramel onto the cooked graham cracker crust.

Enjoy the remaining caramel!

Tempura Bananas

~5C  Canola Oil

1.5ea  Bananas

1 batch  Basic Tempura

  • Preheat frying oil or fryer to 350°F
  • Peel bananas and cut into quarters
  • Place the banana sections into the tempura and roll them around to ensure a good coat of the batter is on them.
  • Carefully place the bananas in the hot oil, do not do more than can fit in the oil.  It is best to hold the bananas half way in until they begin to fry, this will help prevent them from sticking to the fryer basket or pot.
  • **We use our fingers but we recommend using tongs and depending on how firm the bananas are you can use a long toothpick.
  • When the bananas begin to turn a golden brown, remove from the oil and place on a paper towel to cool.
  • Once all bananas are fried begin to make the whipped topping.

Whipped Topping and Assembly

3/4C  Cream

1.5T  Sugar

Pinch  Salt

  • Combine all and whip to medium/stiff peaks, this can be done by hand or with and electric mixer.
  • Place the fried bananas on top of the graham cracker crust with the caramel then top with whipped cream.
  • Chocolate sauce and nuts are optional.

Enjoy!!

Banoffee with tempura bananas.

For more pictures of making the banoffee and other GF recipes please see AKI’s website

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