I had a dessert disaster last week. It was such a disaster that it shook my confidence in baking, even though this was a no bake recipe. Ishaaq’s friends were coming over for dinner and I was responsible for an eggless dessert since one of his friends is Jain.
So I did this entire post on Facebook asking people for options and finally decided to go with a Banofee Pie – a combination of Banana and Toffee. I’d heard of it, never eaten it and am not a great fan of the individual ingredients. But, nonetheless, I decided to try it out, hoping that it would turn out well. Little did I know, that things, would not turn out as I was hoping them to.
All went well; Ishaaq made an excellent biscuit base, the bananas were fresh, I’d decided to use fresh cream instead of heavy, to reduce the sweetness. But, this was my first experience making toffee. Youhave to boil the condensed milk with butter and sugar till its dark brown. But, maybe since I used demerara instead of brown, my mixture just wasn’t browning and I feel I heated it a tad too much. The result: stone hard toffee, which when set in the fridge just refused to get cut! It was a disaster!
Anyway, I had leftover bananas from that day, and today is a mini anniversary celebrating one year since Ishaaq and I got married (the first of our many events). So, I decided to make something sweet and found a recipe for banana cupcakes by Martha Stewart. I don’t like bananas too much, but this recipe is now one of my favourites! The directions were fairly simple and once I reached home from work, I set about preparing for it.
Here’s how it looked; need I say more?