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Before you jump to S's banoffee pie (very easy) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is nowadays a lot more popular than before and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can place a drain on the economy. Even though we’re always being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most likely, most people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make several minor changes that can start to make a difference to our day-to-day eating habits.

You can make similar changes with the oils that you use for cooking your food. For example, monounsaturated fat like as olive oil can help counter the bad cholesterol in your diet. It can also be healthy for your skin since it is a superb source of vitamin E. If you currently are eating a lot of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a superb choice and will reduce any possible exposure to toxic chemicals. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier because you will be able to get the fruit when it is the freshest and ripest.

As you can see, it’s not difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to s's banoffee pie (very easy) recipe. You can have s's banoffee pie (very easy) using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make S's banoffee pie (very easy):

1. You need base top
2. Prepare ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
3. Get 100 g salted butter, melted
4. Take (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
5. Get ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
6. You need base top
7. Use ~200 g digestive biscuits, crushed (1/3 roll) 2 medium bananas
8. Take 100 g salted butter, melted
9. Get (enough to moist the biscuit crumbs) 250 ml carton whipping cream, lightly whipped
10. Prepare ~2 teaspoons of sugar 2 tablespoons cocoa powder, to dust
11. Provide dulce de leche
12. Get 1/2 tin condensed milk (~325 ml)

Steps to make S's banoffee pie (very easy):

1. Best to make the crust & dulce de leche one day before serving - - Put the biscuit crumbs in a bowl, then put in the melted butter and mix it all together – make sure that all the crumbs are a bit moist. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie.
2. Bake the crust for ~10 mins. at 170C. Weigh the crust with something heavier while baking, so that the crust will become a bit crunchy. Leave the weight on and leave the crust to chill (or leave it out overnight).
3. Prepare the dulce de leche (see recipe) / reheat dulce de leche from the freezer - - use entire can of (14-ounce) can of condensed milk, label removed (you can prepare several cans at a time - just store unopened cans in the fridge / opened cans in the freezer) - - Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can. - - If the can is not fully submerged, it can overheat, tear, and even explode.
4. To save energy, use a thermo pot (真空煲). Put the water on at high heat and let it cook for 30 mins, then transfer the pot to the thermo pot and let it cook for 3 more hours. COOL THE CAN FOR AT LEAST 4 HOURS BEFORE OPENING. - - Note: - NEVER try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it – it can cause pressurized hot caramel to spray dangerously
5. Once the crust is cooled, spread the caramel over the base. Cool and chill for about 1 hour (or put it in the fridge overnight), or until firm. - - I use about ½ can for one tray of banoffee pie.
6. Slice the bananas and put them on top of the dulce de leche. - - Whip the cream and spread it on top of the bananas. - - Finish with dusting cocoa powder (and cinnamon) on top. You can scoop the cocoa powder with a mesh tea-infuser – works wonders.
7. Reheating dulce de leche from the freezer - - Scoop the milk out and put in a small spoonful of milk, and melt it in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.

It sounds and looks fancy, but in reality, it's one of the easiest and tastiest pies you will ever. The inventor of the banoffee pie uses a pastry crust instead of the crushed biscuit base. This heavenly version of banoffee pie is ridiculously easy to make. Although the preparation time is very long, most of that time involves the condensed milk caramelising in the pan without your supervision. This homemade banoffee pie is delicious and decadent and the best part is it is seriously so easy to make!

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