The month of May might be the busiest month of the year in the Bluegrass. I mean think about it…you have the Oaks and Derby, Cinco De Mayo, Mother’s Day, bridal showers, Graduation, Memorial Day and it’s my birthday month! (I do accept gifts…lol) May is packed from start to finish with events, luncheons, barbecues and soirees. So, this leads me to the question of what will you be serving?
Please refuse the urge to pick up fried chicken at Kroger and toss a couple of dips in a bowl with chips and a vegetable tray. (UGH!) The biggest hurdle with a delicious entertaining spread is planning. Once you have an idea of what you want to serve, put together an ingredient list, assess your serving platters, and write down your goal. Take an hour out of each day of the week prior to your event to get a head start. Once the day of the party arrives you will be able to enjoy the cooking process. All of the other details have been addressed, therefore you have time to focus on the food versus running to the store and picking up whatever is convenient.
This Banoffee pie (Banana/Toffee) was first introduced to me when we opened in 2011. I had a guest chef from Destin, Florida host a couple of cooking classes at Wild Thyme. It has been one of my go to desserts for BBQs, luncheons and family gatherings because it is simple to make, holds up well in warmer temperatures and is just plain delicious. I also love banana desserts in the spring, especially this one with a buttery graham cracker crust, bourbon whipped cream and chocolate cocoa nibs on top!
Whether you serve this for a graduation party, Mother’s Day, Derby or Memorial Day BBQ… this dessert is a hit!
10 oz. Graham cracker crumbs
¼ lb melted butter
Filling and Toppings
¼ lb of unsalted butter
½ cup of packed dark brown sugar
1 14 oz. can sweetened condensed milk
1 pint of heavy cream
2 TBSP of sugar
1 TSP of vanilla extract
1 TBSP of Bourbon
Grated chocolate (60% cocoa)
Method for crust: Crush the graham crackers in a food processor until you get a fine crumb texture. Transfer to a bowl and stir in the melted butter. Press the mixture into a 9” diameter tart pan. Press the mixture up the sides of the tart with the back of the spoon. Chill the crust in refrigerator for at least one hour.
Filling: Melt the butter in a small saucepan. Stir in the brown sugar and melt over low heat. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously. The toffee should darken slightly. Pour the filling into the crust. Cool and chill again for at least one hour.
To serve, remove tart from the pan and carefully transfer to a serving plate. Slice the bananas and place them in a single layer on top of the caramel. Whip the cream. Sweeten with a teaspoon of sugar and a dash of vanilla and lastly the bourbon. Spoon it over the toffee and bananas. Shave chocolate over the pie or top with cocoa nibs. Serve and enjoy!