Don't you just love it when two words are meshed together to make a whole new word? These are called portmanteaus, why look at me gettin' all smart...thanks Google. Why am I boring you with this fact? Banoffee Pie...that's why.
Have you worked it out yet or do you need to call a friend? This British dessert is a love affair between a banana and some sweet, sticky toffee.
I used to see it all the time when I lived in Scotland but not so much here in the United States. It's not just banana and toffee although they are the stars of the show, there's also some graham crackers, heavy cream and chocolate but if we made a portmanteau of that we'd have something like, banoffee cream latte which doesn't quite roll of the tongue.
Speaking of tongues, you should make this super easy dessert and introduce it to your tongue, you wont bed is appointed! The inspiration for this dish came from watching the my bananas start to turn a dark color and I swear I could hear them scream
"Don't make us into banana bread...or muffins" I duly obliged and then had another idea of using Cajeta instead of the regularly called for cans of condensed milk. Cajeta is a Mexican caramel sauce made from simmering goats milk, sugar and cinnamon for a long time until it turns a thick golden color.
The taste is leaps and bounds above condensed milk, like huge gazelle sized leaps and bounds! Making the Cajeta is pretty easy, It does take time but It's worth it, the goats milk has a unique flavor which is also awesome when used for making a latte if you didn't already know.
A quick search for Cajeta came up with two recipes I wanted to use, the problem was they were both from two friends blogs I have been following for a long time. Heather from Girlichef has this recipe and Meagan from Scarletta Bakes has this recipe, what's a dude to do?
Well I literally flipped a coin and Meagan's Cajeta was the winner, the fact that they're practically the same did not help my moral dilemma of who to choose.
You can make a single large nine inch pie with this recipe or several smaller tarts, I used four inch tart pans. On a side note, when I checked Wikipedia for portmanteau information it gives you this list of words, some of which are amusing and some/most are just ridiculous.
My favorite had to be Bootylicious which describes this dessert to a tee. Bonus points if you can tell me what a Scromlette is.
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