I’ve just spent the most amazing two and a half weeks in Cambodia – mostly pleasure, but a little work thrown in too, as I ran a social media workshop for some charities while I was out there. It was an amazing Christmas – I got to catch up with some old friends, and made some new ones too.
It made me fall in love with Cambodia all over again. I adore Cambodian cuisine – and I had such a blast filling up on my favourite fruits, like mangoes, passionfruit and bananas!
You can get some pretty unusual varieties of bananas in Cambodia – like the green ones above (they stay green, even when they’re ripe) and the famous chicken egg bananas, which are tiny, incredibly sweet, and so delicious.
I wanted to do something a little different while I was out there, so I put together a gluten free banoffee pie – and it was probably the most delicious thing I have ever baked.
I used three types of bananas on top, and I also made use of some ingredients I was able to get fairly easily from the markets there, like banana sugar and desiccated coconut. I really enjoyed using some unusual ingredients, especially in the base – it made a subtle difference to your usual banoffee pie, and I skipped the whipped cream on top as I find it way too sickly sweet!
Gluten Free Khmer Banoffee Pie
Recipe type: Dessert
- 100g gluten free flour
- 150g banana sugar (demerara also works!)
- 200g butter
- 50g desiccated coconut
- 50g ground almonds
- 1 tsp gluten free baking powder
- 3 bananas
- 397g condensed milk
- 1 tbsp cocoa powder and desiccated coconut (optional)
- Preheat the oven to 180 degrees celsius.
- In a saucepan on the stove, melt 100g butter, 100g sugar, and all of the condensed milk.
- Melt over a low heat, and then bring it to a rapid boil for a minute, stirring continuously.
- Once it is a golden caramel, set to one side to cool until firm.
- In a bowl, combine the flour, coconut, almonds, baking powder and the remaining sugar and butter.
- In a greased 20cm tin, add the base mixture from the bowl and bake for 15 minutes, until golden.
- Leave the base to cool on a rack, and then top with the caramel mixture and sliced bananas.
- Top with cocoa powder and desiccated coconut before serving.
The condensed milk coconut for this was so flavourful, which I think is all down to the banana sugar in the caramel mixture.
I had a great time experimenting with new ingredients – it’s always fun cooking with something new!
Do you have an unusual banoffee pie recipe? Have you ever made anything with banana sugar? I’d love to hear about it! Be sure to comment below, or let me know on Twitter, Facebook or Instagram!