Jim Lahey's dessert from New York's Sullivan Street Bakery. "This pie is a traditional English dessert, bu we serve it at our intensely Italian restaurant because this banoffee treat, rich and sweet, turns out to be a beautiful punctuation to a meal centred around pizza."
1 stick unsalted butter, melted
1 cup graham cracker crumbs (pulverized in a food processor)
2 tsp granulated sugar
About 2 cups heavy cream
1/4 cup confectioners' sugar
2 drops coffee extract or 2 generous pinches instant espresso
3 ripe bananas, peeled and sliced into rounds
Generous 1/3 cup hazelnuts, crushed and toasted
Step 1: Preheat the oven to 400°F.
Step 2: To prepare the crust, combine thoroughly in a bowl the butter, graham cracker crumbs and granulated sugar. Press the mixture evenly over the bottom and sides of a 9" pie plate. Bake for 8 minutes. Set aside to cool.
Step 3: Combine the cream, confectioners' sugar and coffee extract in a mixing bowl and whip until medium peaks form.
Step 4: Cover the crust with sliced bananas and top with the whipped cream. Sprinkle with the hazelnuts. Best served and eaten that day, but can be refrigerated for 1 day.
Makes one 9" pie
See more recipes from Jim Lahey.
Reprinted with permission from Jim Lahey's My Pizza (2012 Clarkson Potter).