This happens to me once every two years. I don’t move away from the TV for two weeks straight, I’m constantly checking stats and scores, I know the medal count by heart, and I become uncharacteristically emotional at every award ceremony. I love the Olympics.
What’s weird about this time, though, is not only my obsession with sports I would normally never watch (synchronized diving? love. beach volleyball? can’t get enough of it. table tennis? do you see how fast they go?!), but also my thinking that I would totally be able to compete in the games as well. No, seriously.
Don’t worry, it’s usually a fleeting moment…that comes quite often. But I’ve come crashing down to reality more than once. Let’s just say that they make it look easy. And when that happens, I realize I can never be in the Olympics, go into the kitchen, and make pie instead. British pie, to keep up with the Olympic theme. But, unlike me, this could definitely win a gold medal.
Banoffee pie is half banana, half toffee, and all delicious. I came up with that line myself.
1 package digestive biscuits, 400 grams, crushed into crumbs
1.5 sticks butter, melted
1 tbsp. sugar
1 1/4 cups heavy cream
2 cups packed dark brown sugar
2 tbsp. butter
3/4 tsp. flaky sea salt
1 cup pecans, toasted and chopped finely
4 bananas, sliced into 1/2 inch rounds.
2 cups heavy whipping cream
2 tbsp. powdered sugar
1/8 tsp. cinnamon
Line 2 muffin tins, 24 cups, with cupcake liners. Stir together crumbs, sugar and butter, until crust comes together. Distribute 2 tbsp. of crumb mixture into each of the liners. Pat down evenly to form a smooth crust. Place in freezer while you make the filling.
Place cream, brown sugar and butter in a medium size pot. Over medium high heat, bring all three ingredients to a boil. Immediately turn the heat low and let simmer for 5 minutes, stirring constantly. Take off the heat and stir in salt and pecans. Let cool to room temperature.
After cooled, over each crust, evenly distribute filling – about 2 tbsp. each. Smooth out the top for even distribution. Place in refrigerator to set.
When ready to serve, prepare topping.
Place 3-4 banana slices on top of the set filling. Whip cream, sugar and cinnamon together until soft peaks form. Gently spoon over bananas and eat immediately. Preferably while watching the Olympics.