Recipe by Chef Stavris Georgiou, presenter of Epilogourmeties
INGREDIENTS
For the Crust
• 500 Whole wheat biscuits
• 230 Salted butter
• 50 Sugar
For the Cream
• 600 Cream cheese
• 25 All-purpose flour
• 60 Yogurt
• 200 Icing sugar (powdered sugar)
• 1 Vanilla extract
• 240 Ripe banana
• 1 Sunflower oil
• 2 Eggs
For the Topping
• Caramelized milk (Dulce de leche)
• Fresh bananas
• Cocoa powder
METHOD
For the Base:
1. Crumble the biscuits in a blender. In a small saucepan, melt the butter with the sugar. Place the crumbled biscuits in a bowl, add the butter mixture, and stir. Press the biscuit mixture into the base of a cake pan and bake for 10 minutes at 160°C on the fan setting.
2. Then, remove from the oven and let it cool. Preheat the oven to 150°C on the fan setting.
3. Mash the bananas in a blender (if you like, grill or pan-fry them first), adding a spoonful of sunflower oil so that our mixture has a smoother texture.
For the Cream:
1. In the mixer bowl, using the paddle attachment, beat the cream cheese together with the icing sugar and flour. Then, add the vanilla extract and yogurt. Add the mashed banana mixture, one egg at a time, so that our mixture doesn't curdle.
2. Pour the mixture into the cake pan and bake for 1 hour and 30 minutes. After baking, turn off the oven and leave the banoffee in the oven for another 30 minutes so it sets.
3. Next, place it in the refrigerator for 3 hours up to one day. Garnish with the caramelized milk, fresh bananas, and cocoa powder.
