This week, The Co-operative challenged me to use Fairtrade products to create a classic dish in celebration of Fairtrade fortnight (23rd Feb-8th Mar 2015).
The Co-op was the first major retailer to champion Fairtrade, which guarantees a better deal for producers and workers in developing countries. They stock a range of Fairtrade products in all their stores, as well as a number of projects that have gone Beyond Fairtrade, providing extra support to producers to help improve their livelihoods further.
Spotting sugar, bananas and chocolate on The Co-op’s list of Fairtrade products meant just one thing to a sweet-toothed girl like me: sweet and fresh banoffee pie, generously topped with whipped cream!
Here’s how to make my easy banoffee pie, which avoids the pain of boiling a can of condensed milk for several hours with a quicker method that gives a fudgy, thick caramel.
Ingredients
For the base:
- 200g digestive biscuits
- 75g slightly salted butter
For the filling:
- 100g slightly salted butter
- 100g Fairtrade demerara sugar
- 1 tin (approx 400g) of condensed milk
- 3 medium Fairtrade bananas
For the topping:
- 400ml whipping cream
- 1 square of Fairtrade dark chocolate
Instructions
- Whizz the biscuit in a food processor until you have an even crumb, then melt the butter, add to the biscuit crumb and pulse briefly to combine. Line a loose bottom sandwich tin with clingfilm (not essential, but helps avoid it sticking and refusing to come out later) and then tip the biscuit mix into it. Press the biscuit mix into the bottom and up the sides to create a case, then cover loosely with a little more clingfilm and chill for at least hour or overnight to get it nice and firm. It’s crucial that your biscuit is cold enough to hold it’s shape.
- Carefully release the pie from the tin by standing it on a large can so that the sides drop away. Now gently slide the case onto a plate – you can use a spatula to help. (Or wait until the last step after the filling, if preferred, but I suspect it’s easier to transfer the case to a plate before it’s full)
- To make the caramel, put the butter and sugar in a heavy bottomed pan over a medium heat, stirring often until the sugar has mostly dissolved into the butter. Pour the condensed milk into the pan and stir until it thickens and all the sugar grains have gone. Do not leave it during this process or it will burn. When it’s thick enough to hold a little shape as it’s stirred, it’s ready. Carefully tip into a bowl to cool completely – be careful, it will be very hot.
- To assemble, unwrap the case, pour in the cold caramel and level off. Cut the banana into 1cm thick slices and place on top of the caramel in a single layer. Whip the cream into soft peaks and layer up on top of the banana generously – you might not need it all. Grate the chocolate on top to give an even covering.
- It’s ready to eat. Keep it chilled – it won’t last long!
There are plenty of ways you can support a fairer deal for food producers all over the developing world. Check out the Co-op’s Fairtrade hub for more information.
This is a commissioned post for The Co-operative
This looks amazing! Just wondering if I could use any other type of biscuit? Is there a reason everyone always uses digestive ones for bases? Thanks!
Digestives work well but you could use any cookie you like – Oreos work well, or graham crackers.
Can this be made the day before or will the bananas go black. ??
I think the bananas will start to release their moisture quite quickly so I would aim to eat same day for optimal yumminess.
This looks so yummy! Definitely going to make it soon! How many people does your version serve?
I have just one doubt is this condensed milk sweetened??
Hi, the ‘toffee’ part is made with condensed milk, butter and sugar and you can see in the recipe and instructions.
Hi was wondering how long do you stir the condensed milk mixture pls roughly ??
Hmmm
What a banoffee pie it is
My Jovina love this because she is fond of banana and chocolates always
But if I prepare the recipe with banana and chocolate then she will keep on rotating me like a cat.
What a delicious banoffee pie! I love that you used fairtrade products especially. Just divine..
Yum! I have been craving banana cream pie for weeks now and this might have just thrown me over the edge. That caramel cream looks so easy and delicious. I love finding a classic that I’ve never heard of, makes me realize how much of the world is out there to explore. thanks!
This looks heavenly…
One of my favourite desserts. This versions looks to die for!!
How can one possibly say no to Banoffee Pie? I bet it tastes even better knowing it’s Fairtrade.
This looks so good! I love Bannoffee pie and I can eat this every day!
Oooh this looks so good, excellent way to showcase fairtrade ingredients.
This must be one of the best desserts around, yours is so gorgeous. Love your photos too. Is there anyone who doesn’t like a banoffee, they must be insane if not!
This looks absolutely gorgeous! Can’t beat a classic – whipped cream, caramel, bananas… where can you go wrong? :)
This is one of my favourite desserts, I used to make it a lot but realise I haven’t for ages. My recipe is similar to yours. Looks so good and now I want some!
For the sweet-toothed in the family, you can’t go wrong with this classic banoffee pie! Lovely, Emily! I am a fan of my local Co-op and one reason is their emphasis on Fairtrade. So less guilt when it comes to indulging in sweet puds!
Oh wow this looks amazing. Banoffee is possibly my favourite dessert ever!
Looks delish – definitely on my to-do list, would have to make a meringue topping as can’t do cream.
Thanks for sharing a great recipe
This is my all time favourite pudding Emily and I was very lucky to have my 1st experience of it in the place that invented it – The Hungry Monk in Jevington. I came away from the restaurant with a couple of their cook books but think I was just too scared to boil the condensed milk tins for hours on end and then risk an explosion if they boiled dry so never did get round to making my own. Your version looks totally delicious and I really have no excuse not to make one as dulce de leche is standard stock these days. I’m also a big fan of the Co-op as it is my nearest shop and I do love all their fair trade ingredients:-)