Ingredients
Base
- 2 packages Nice buscuits or similar, (1 butternut and 1 Nice is nice)
- 250 g Butter
Caramel Filling
- 100 g Butter
- 100 g plain flour
- 4 egg yolks
- 330 g brown sugar
- 500 g Milk
- 1 teaspoon Vanilla bean paste or extract
Topping
- 3 Large ripe banana, maybe 4 small ones - makre sure not too ripe
- 3 tablespoon instant coffee, adjust to taste
- 20 g Chocolate to shave over top, (a Flake works well, just crumble it)
- 600 g Full fat cream for whipping
- 1 teaspoon castor sugar, (can omit if like)
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place both packets of biscuits in the bowl
"Closed lid" and blend 15 sec speed 9. Repeat for additional 5 sec if required. It needs to be fine to medium crumb consistancy. Set aside. - Add butter to the bowl and melt - 3 mins, 60 deg, speed 1 MC on (maybe a little less time if your butter is not straight from the fridge).
Add biscuit crumbs back to the bowl with melted butter, mix 10-15 sec, speed 9 MC on. - Press into 28cm springform tin evenly on base and up the sides. Place in the fridge while preparing the caramel.
- Wipe bowl clean. Doesn't have to be spotless but you don't want too many crumbs in the caramel.
- Add butter to bowl "Closed lid" to melt a little, 1 min, 50deg speed 1.
- Add remaining filling ingredients, 10 mins, 100deg speed 3, MC on. Sometimes it will need an extra minute but you will hear the mixute change noise as it thickens.
Pour over biscuit base and refrigerate until totally cool. You can do this the night before and top with cofee, banana and cream the next day a coulple of hours before serving. - In a clean bowl, Insert butterfly and add cream to the bowl with the sugar (if using) and whip. 1 minute speed 3.5 or until it holds peaks - sometimes it needs a bit more sometims a little less depending on your cream.
- Sprinkle instant coffee over the caramel.
- Peel and slice bananas about 1.5cm thick on angle and layer over the coffee. Top with cream immedately then shaved chocolate or crumbled flake.
- Put in fridge and remove from tin when ready to serve. You might need to gently prize the sides away from the tin as you release it. I was too eager once and the whole pie broke in half!!!
Base
Caramel Filling
Topping
Tip
Recipe can be made in smaller batches just adjust proportionally. This is a double recipe. For a 20cm spring form make a 3/4 batch of caramel and halve the base and topping.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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