Article by Oomesh Nana
I have a weakness for this decadent banoffee pie. The banana, caramel and chocolate are such basic ingredients, yet once they are properly orchestrated together, they sing an aria – a masterpiece for the taste buds.
Caramel 2 cans
Dark chocolate 200 g melted
Fresh cream ½ cup
Vanilla essence 5 ml
Digestive biscuits 200 g crushed
Butter 75 g melted
Bananas 3 sliced obliquely
Whipped cream 300 ml
Dark and white chocolate curls for decoration
Cocoa powder for dusting
Preheat the oven to 180 ºC.
Mix the digestive biscuits and butter together until the mixture resembles damp sea sand.
Press the crumbs into the base of a 23cm pie dish. Bake the crust for 10 minutes. Let it cool.
Whisk the 1/2 cup of cream until it just holds its shape. Fold this into the melted chocolate, followed by the vanilla essence.
Spoon the mixture into the cooled biscuit crust, spreading evenly. Chill until set (around 15 minutes).
Whisk the caramel until smooth and spread over the chocolate layer. Arrange the sliced bananas on top of the caramel layer.
Spoon the 300ml whipped cream over the bananas and spread evenly.
Finish off with the chocolate curls and a dusting of cocoa powder. Cover the dessert and return it to the fridge until ready to serve.
“My hands interpret my soul’s craving.” ~ Oomesh Nana
Born with a passion for food, Oomesh, also known as Mesh, is a natural cook, teacher, inspirer and Chef. Mesh was inspired into the world of culinary by family and close friends, and has been playing, cooking, experimenting and creating from the age of 12.
His passion for teaching, sharing and inspiring have led him to become a world-class instructor in the culinary field. A true natural in any kitchen, Mesh enchants people with his simple, easy-to-cook and fuss-free approach to food. A strong believer in good quality, fresh, local ingredients, Mesh is always inspired to try new and creative ways to make food taste WOW – by showcasing the ingredients in their simplest and most basic forms.
Born in East London, South Africa, Mesh has published 2 recipe books and runs cooking classes/demonstrations here in Xi’an. He is a qualified Chef and Graphic Designer and currently an English language teacher.