Direction for Banana infused vanilla Cream
 

• To better synchronize the downtime in these recipes, start making the banana-infused vanilla cream the day before you want to serve this pie.
   
• Slice two very ripe bananas and place them into a heatproof glass bowl.
   
• In a medium saucepan, combine heavy cream and vanilla bean paste, give it a quick whisk. 
   
• Place the saucepan over low-medium heat until just to a boil.
   
• Remove from heat and pour over the sliced bananas, make sure to get all the gooey vanilla bean paste that often settles in the bottom of the saucepan in the bowl as well.
   
•  Cover directly with plastic wrap right on top touching the surface of the cream. This will prevent skin from forming. 
   
• Refrigerate the banana cream mixture overnight for optimal banana flavor.

Almond Meringue Cake – GF
 

• Preheat the oven 30 minutes before baking to 175C° (350F°)
   
• Bakers tip; Keep the egg whites chilled: When you whip cold egg whites, the protein is tougher and breaks down more slowly, which, once acid and powdered sugar are introduced, results in a stronger meringue.
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform, and line parchment paper.
   
• Bakers note; "Grind the almonds with an almond grinder, if you have one. You can also use a food processor with a blade, but be careful not to run it for too long so that the fat in the almonds separates. Alternatively, you can buy pre-ground almonds (not almond flour)."
   
• In a food processor, grind half of the almonds 125 grams and pulse until fine, then add the remaining 125-gram almonds and pulse so that you have a mixture of fine and semi-rough. And I like mine to be a little course, which provides a better texture.
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put the 120-gram egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add 225 grams of powdered sugar—one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
   
• Stop the mixer and add one teaspoon of vanilla bean paste, optional, and whip on medium speed until just combined.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds.
   
• Scoop the almond meringue mixture into the prepared springform pan. Use your spatula to spread evenly.
   
• Bake off immediately in the center of the oven until lightly brown and puffed, about 30 minutes. It is most likely done when you can smell the smell of toasted almonds in your kitchen.
   
• Let the cake cool in the springform on a wire rack until cool, about one hour.
   
• Remember, every oven is different. 
   
• Let the cake cool in the springform on a wire rack until cool. 
   
• If you have used a spring form, carefully run a knife around the edges to loosen it and carefully remove the cake from the spring form. Peel off the paper, and the cake is ready. If you have used a tart tin with a loose bottom like me, carefully lift the cake out of the pan by lifting the bottom.
   
• If not used right away, Wrap the cake layer in plastic wrap and leave it at room temp for up to 2 days or wrap the cake layer in plastic wrap and freeze the cake layer for up to one month.

Dulce de leche

• Before you start, make sure all your ingredients are measured and ready to go.
   
• Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into a small saucepan, together with salted or extra salted butter, heavy cream, and the sweet condensed milk.
   
• Place over medium-low heat just to melt the butter. Do not boil, remove from heat as soon as the butter is melted.
   
• Put the sugar in a medium saucepan set over medium heat.
   
• Cook without stirring until the sugar starts to caramelize around the outside of the pan. 
   
• Using a wooden spoon, carefully draw the caramelized sugar towards the center of the pan, to help the sugar cook evenly. You want to cook the caramel sugar a rich golden brown color so the caramel flavor is intense.
   
• Once all of the sugar has caramelized to a rich golden brown, turn off the heat and slowly and carefully stir in the warm cream/ vanilla/butter mixture, a little at a time ( be very careful, as it will bubble up and steam like crazy) whisk gently until the caramelized sugar is dissolved, which takes about 1 to 2 minutes.
   
• Then turn the heat on to medium and stir for 3 to 4 minutes. ( put on a timer, and don't warm it longer or your caramel will turn hard like candy)
   
• Let the dulce de leche cool in the pan or in the fridge until it thickens a bit before you pour it on top of the almond crust.
   
• In the meantime, Wrap a collar/acetate sheet around the inside of the springform. the acetate sheet is used to extend the height of the sides of the pan. Acetate is a thick, shiny strip of plastic also known as acetate cake collar. Or cut a long strip of parchment paper, 71 cm ( 28 inches) in length. Use a touch of baking spray or butter to lightly grease the back of the collar/acetate to help it stick to the pan and stay in place.  
   
• Pour the dulce de leche on top of the almond crust, refrigerate for 1 hour, then remove the springform from the fridge, arrange banana slices on top of the dulce de leche, set the springform aside while you whip up the banana whip cream. make sure to arrange the bananas just before you add the banana whip cream or the bananas will turn brown.

 Direction for Banana Whipped Cream

• Take the cold banana-infused vanilla bean cream out of the fridge, strain the banana cream into a large bowl, discard the banana slices.
   
• add powdered sugar, using an electric beater whip on low speed for a minute, then turn the mixer up to medium-high speed and whip until fluffy and thick. About 3-4 minutes
   
• Use a spatula and stir the cream by hand to thicken it for 10-20 seconds. It gives more control over the texture. Loosely whipped cream is always more luxurious than a cream that has been whipped too long.
   
• Spread the banana whip cream on top, Garnish with candy toppings if desired.
   
• Refrigerate the banoffee pie uncovered for at least 3 to 4 hours, preferably overnight.
   
• Just before serving run a knife around the edges to loosen, and carefully remove the pie from the springform, Peel off the parchment paper and the pie is ready to enjoy.
   
• For maximum freshness enjoy the banoffee pie within 2 days, cover and store leftover banoffee pie in the Refridgerator for up to 2-3 days.

 For step by step pictures of how to make
→ Banoffee Pie- Deluxe 
 Click → here

 For step by step pictures of how to make
 → Banana infused Vanilla Bean Whipped Cream
Click → here