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Banoffi Dessert No. 3497 Yields 10 Servings

A home-style Banoffi Dessert No. 3497 Yields 10 Servings made with Sheets Superfine Sugar, Bananas Ripe Firm, and Heavy Cream. Serves 12. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 12 oz
• to taste
• 27 oz
• 1 1/2 lb
• 3/4 pt

Method (preview)

1. 1

   Cover.

2. 2

   Bring to a boil.

3. 3

   Boil for 5 hours, checking occasionally to make sure that the cans remain fully covered by boiling water - add water as needed.

4. 4

   Remove the cans from the water.

5. 5

   Let cool over night (at least 8 hours).

6. 6

   Preheat the oven to 375 degrees.

7. 7

   Lightly grease the (10"x1 1/2") flan pan.

8. 8

   Line with the puff pastry sheets.

9. 9

   Prick the bottom with a fork in several places.

10. 10

    Fill the pan with dry beans (to keep the crust from deforming).

11. 11

    Bake until crisp.

12. 12

    Remove the dry beans.

13. 13

    Let cool.

14. 14

    Open the cans of boiled condensed milk.

15. 15

    Pour the contents into the baked crust.

16. 16

    Peel and halve the bananas lengthwise.

17. 17

    Lay the banana halves over the toffee (the boiled condensed milk).

18. 18

    Add the instant coffee powder and the sugar to the cream.

19. 19

    Whip until smooth.

20. 20

    Spoon the cream over the contents of the pan.

21. 21

    Sprinkle the ground coffee over.

22. 22

    Serve.