Banoffee Baked Alaska From Scratch

Name: Banoffee Baked Alaska From Scratch
Prep time: 1 h
Cook time: 30 min
Total time: 7 h 30 min
Yield: 16 slices
Ingredients: 1 cup (8 oz/225 g) Butter; 4 large egg yolks; 1 cup (8 fl oz/240 ml) whole milk; 4 large; 2 cups (12 oz/340 g) dark brown sugar; ¾ teaspoon (4.5 g) salt; 3 medium ripe bananas; ⅔ cup (5oz/142g) granulated sugar; 2 eggs; ¾ cup (6 oz/170 g) granulated sugar; 4 large egg yolks; ¼ teaspoon cream of tartar; 1 tablespoon (15 ml) vanilla extract; 1 cup (8 fl oz/240 ml) whole milk; ¾ cup (6 oz/170 g) granulated sugar; 2 cups (10 oz/284 g) all-purpose flour; 1 teaspoon (5 ml) vanilla extract; ¾ teaspoon salt; 1 teaspoon ( 6 g) salt; 1 ½ cups (12 fl oz/360 ml) heavy whipping cream; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1.25 g) baking soda; 1 ½ cups (12 fl oz/360 ml) heavy whipping cream; ⅓ cup (4 oz/115 g) My Signature Salted Caramel Sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
6 hrs
Total Time
7 hrs 30 mins
Servings
16 slices

Banoffee Baked Alaska From Scratch

Naomi Lloyd

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Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.

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Ingredients

Servings

1 cup (8 oz/225 g) Butter, melted
4 large egg yolks, at room temperature
1 cup (8 fl oz/240 ml) whole milk
4 large (5½oz/160g) egg whites
2 cups (12 oz/340 g) dark brown sugar
¾ teaspoon (4.5 g) salt
3 medium ripe bananas, mashed (12 oz/340 g)
⅔ cup (5oz/142g) granulated sugar
2 eggs, at room temperature
¾ cup (6 oz/170 g) granulated sugar
4 large egg yolks, at room temperature
¼ teaspoon cream of tartar
1 tablespoon (15 ml) vanilla extract
1 cup (8 fl oz/240 ml) whole milk
¾ cup (6 oz/170 g) granulated sugar
2 cups (10 oz/284 g) all-purpose flour
1 teaspoon (5 ml) vanilla extract
¾ teaspoon salt
1 teaspoon ( 6 g) salt
1 ½ cups (12 fl oz/360 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1.25 g) baking soda
1 ½ cups (12 fl oz/360 ml) heavy whipping cream
⅓ cup (4 oz/115 g) My Signature Salted Caramel Sauce

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Notes

This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn't suggest longer than that, as the ice cream could get a bit icy.
Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
For a fun variation, make our Best Ever Brownie as the base instead of the blondie.