Happy Monday, Noshers! Hope you had a wonderful weekend and weren’t too buried by the blizzard. I had a wonderful walk through Central Park to see all the lovely snow, caught up on some work, and prepared some exciting blog posts for this week. Today I’d like to share a recipe that I put together for a Walkers Shortbread Recipe Challenge. I first had Walkers Shortbread 25-years ago and have been a fan of the rich, buttery cookie ever since. So I was super excited to experiment with the product in a baked creation!
For the challenge, I decided to try my take on banoffee pie – which I thought especially appropriate since 1. a friend had told me about it recently, 2. I never had the pleasure of trying it, and 3. I will be going to London for the first time next month and maybe I’ll get to try it there! I added a hint of hazelnut flavor, which goes so well with bananas, and a lovely shortbread crust. The result – deliciousness!
You will need:
- 4 5.3oz boxes of Walkers Pure Butter Shortbread cookies
- 1 sticks (8 tbsp) butter, melted
- 2 14-oz cans of sweetened condensed milk
- 1/2 cup of hazelnut spread
- 2 medium bananas
- 1 cup of heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/4 cup hazelnuts, chopped
1. Preheat oven to 350F.
2. With a rolling pin, crush Walkers Shortbread until you have fine crumbs. Combine melted butter with crumbs and press mixture into lined and greased muffin tins. Sides of each tartlet should extend halfway up the sides of each tin. Bake crumb mixture for 6 minutes and allow to cool.
3. Lower the oven to 325F. Pour both cans of condensed milk into a baking dish. Cover dish with foil and place in a water bath halfway up the side of the baking dish. Bake for 2 hours, checking the water level and refilling as necessary. This is how you make the toffee part of the banoffee pie!
4. Meanwhile, pipe a generous layer of hazelnut spread at the bottom of each crust. Place in refrigerator to set.
5. Once the toffee is finished and slightly cooled, fill each crust half way with the toffee. Thinly slice the bananas and layer on top, then top bananas with more toffee. Place in refrigerator to set, at least 2 hours.
6. Combine whipping cream with confectioners’ sugar and whip to desired consistency. Spread whipped cream on top of toffee filling. Garnish with chopped hazelnuts.
Yum! If you like bananas, hazelnuts or caramel, you will love these rich little morsels. I’m glad that I decided to make little tartlets as opposed to a big pie or tart – this is super rich! Give them a try and let me know what you think!
What is your favorite way to incorporate bananas into dessert?