Banoffee Ekmek Kataifi

If comfort had a flavor, Banoffee Ekmek Kataifi would be it. Imagine golden, crispy kataifi pastry forming a delicate nest beneath layers of silky custard, billowy whipped cream, and ribbons of rich dulce de leche. Now top that off with banana slices and a crunch of toasted walnuts. Each bite is a whirlwind of creamy, crunchy, buttery, and caramelized bliss that feels like a cozy hug on a plate.

Behind the Recipe

This recipe was born out of a craving for two things—something nostalgic and something indulgent. Ekmek Kataifi, a classic Middle Eastern and Greek dessert, with its custard and shredded pastry base, meets the beloved British combo of banana and toffee in the banoffee pie. The fusion? A creamy, crunchy celebration of two comforting cultures. It’s the kind of dessert you serve at gatherings, but secretly hope for leftovers.

Recipe Origin or Trivia

Ekmek Kataifi has its roots in Ottoman cuisine and is especially popular in Turkish and Greek kitchens. Traditionally, it’s made with shredded phyllo dough called kataifi, soaked in syrup, and layered with custard and cream. Banoffee pie, on the other hand, was invented in England in the 1970s. Combining these two timeless desserts into one decadent hybrid gives us this modern twist that’s both familiar and refreshingly new.

Why You’ll Love Banoffee Ekmek Kataifi

This dessert isn’t just delicious. It’s also wonderfully adaptable and surprisingly easy to pull off. Here’s why it’s worth a spot in your recipe rotation:

Versatile: Whether you serve it in a big dish or cute individual cups, it works for dinner parties, potlucks, or cozy nights in.

Budget-Friendly: With everyday ingredients like bananas, milk, and pastry, you can whip up a crowd-pleaser without breaking the bank.

Quick and Easy: It might look like a showstopper, but it’s all about layering and chilling. No fancy tools needed.

Customizable: Swap the nuts, change the fruit, or flavor the cream—there’s room to play and make it your own.

Crowd-Pleasing: Sweet, creamy, crunchy, and rich. This dessert ticks every box and gets devoured quickly.

Make-Ahead Friendly: Prepare it the night before and let it chill. The flavors get even better with time.

Great for Leftovers: If you’re lucky enough to have leftovers, they’ll still taste fabulous the next day.

Chef’s Pro Tips for Perfect Results

To get this dessert just right, here are some insider secrets from my kitchen to yours:

• Make sure the kataifi pastry is fully thawed and fluffed before using. It’ll bake up lighter and crisper.
• Brush the shredded phyllo generously with melted butter so every strand turns golden.
• Let the custard cool slightly before spreading to avoid melting the cream layer.
• Slice the bananas just before assembling to keep them from browning.
• Chill the dessert for at least 4 hours, but overnight is best for setting those gorgeous layers.

Kitchen Tools You’ll Need

You won’t need much to make Banoffee Ekmek Kataifi, but a few essentials help.

9×13-inch baking dish: Ideal for layering everything evenly.

Medium saucepan: For cooking up that silky vanilla custard.

Whisk: Keeps your custard lump-free and smooth.

Electric mixer or hand whisk: For whipping cream until it’s fluffy and cloud-like.

Pastry brush: Perfect for coating the kataifi strands with butter.

Ingredients in Banoffee Ekmek Kataifi

Each ingredient works like a charm, coming together for a dessert that’s more than the sum of its parts.

1. Kataifi Pastry: 250g, thawed and fluffed by hand. Forms the crunchy, golden base.
2. Unsalted Butter: 120g, melted. Coats the pastry and gives it that rich, buttery crisp.
3. Whole Milk: 500ml. Used for the custard to keep it creamy and luscious.
4. Granulated Sugar: 100g. Sweetens the custard to perfection.
5. Cornstarch: 40g. Thickens the custard into a soft, spoonable layer.
6. Egg Yolks: 4 large. Adds richness and depth to the custard.
7. Vanilla Extract: 2 teaspoons. Infuses warmth and classic flavor into the custard.
8. Bananas: 3 ripe, sliced. Their natural sweetness balances the creamy layers.
9. Dulce de Leche: 200g. Offers a deep caramel note that melts into the dessert.
10. Heavy Cream: 250ml, whipped. Brings a light, airy top layer.
11. Chopped Walnuts: 50g, toasted. Adds the final crunch and nutty bite.

Ingredient Substitutions

Need to swap something out? Here’s what you can do:

Kataifi Pastry: Shredded phyllo or even crushed cornflakes in a pinch.

Dulce de Leche: Thick caramel sauce or sweetened condensed milk cooked until golden.

Walnuts: Pecans, hazelnuts, or skip them if you prefer it nut-free.

Whole Milk: Use almond milk or oat milk for a dairy-free option.

Heavy Cream: Coconut cream works beautifully for a tropical twist.

Ingredient Spotlight

Kataifi Pastry: This unique shredded dough bakes up into an irresistible crispy base. It’s the unsung hero that gives Ekmek its signature texture.

Dulce de Leche: With its deep, toasty caramel flavor, this thick sauce blends sweetly into every creamy layer, making the dessert feel extra indulgent.

Instructions for Making Banoffee Ekmek Kataifi

Alright, let’s get our hands in and make this magic happen. Here’s how you layer love into every bite:

1. Preheat Your Equipment: Set your oven to 180°C (350°F) and grease your baking dish lightly.
2. Combine Ingredients: In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla.
3. Prepare Your Cooking Vessel: Spread fluffed kataifi pastry into the greased dish, drizzle with melted butter, and gently press to flatten.
4. Assemble the Dish: Bake the kataifi for 25–30 minutes until golden brown. Let cool. Then spread the custard over the base, followed by a layer of sliced bananas and spoonfuls of dulce de leche.
5. Cook to Perfection: No more oven time needed, just chill the layered dessert in the fridge for at least 4 hours.
6. Finishing Touches: Whip the cream to soft peaks and spread it over the chilled dessert. Sprinkle chopped walnuts on top.
7. Serve and Enjoy: Slice into squares and serve cold. Every bite offers a different texture and flavor, all working together beautifully.

Texture & Flavor Secrets

This dessert is a celebration of contrasts. The kataifi base is crispy and golden, while the custard adds smoothness and depth. The bananas give a fruity, mellow sweetness, and the dulce de leche weaves in sticky, indulgent caramel notes. The whipped cream lightens the whole experience, and those crunchy walnuts seal the deal.

Cooking Tips & Tricks

Here’s a little extra help to get it just right:

• Fluff kataifi pastry with your fingers so it separates well.
• Don’t skip the toasting of walnuts. It enhances their flavor beautifully.
• Use a serrated knife when slicing to preserve the layers.
• Chill the dish uncovered to avoid soggy toppings.

What to Avoid

Avoid these missteps for best results:

• Skipping the chilling step. It helps the layers set and flavors to meld.
• Using underripe bananas. They’ll taste starchy and less sweet.
• Overbaking the kataifi. It can turn dry and lose its golden crunch.
• Pouring warm custard directly over bananas. It can cause discoloration.

Nutrition Facts

Servings: 12
Calories per serving: 380
Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour plus chilling time

Make-Ahead and Storage Tips

This is a dream dessert to prep in advance. You can assemble it the night before and chill it overnight. The flavors deepen, and the layers firm up beautifully. Store leftovers in the fridge covered for up to 3 days. While freezing is not ideal for the bananas and cream, the base and custard freeze well if done separately.

How to Serve Banoffee Ekmek Kataifi

Serve chilled with a drizzle of extra caramel or a dusting of cocoa powder. It pairs beautifully with espresso or black tea. For a party-ready look, slice into neat squares and add a banana chip or mint leaf on top.

Creative Leftover Transformations

Got leftovers? Here’s how to spin them:

• Spoon it into mason jars for a dessert-on-the-go.
• Layer into mini trifle glasses for a fancier second round.
• Freeze leftover custard in molds for a creamy frozen treat.

Additional Tips

A few final words to make it perfect:

• Toast the kataifi slightly before layering if you want an extra crunch.
• Try flavored whipped cream with a hint of cinnamon or cardamom.
• Let each layer cool slightly before adding the next to keep the texture spot on.

Make It a Showstopper

Presentation makes this dessert shine. Use a glass dish to show off those stunning layers. Top with extra banana slices or a swirl of dulce de leche. A sprinkle of gold leaf or crushed pistachios adds elegance for special occasions.

Variations to Try

• Chocolate Drizzle: Add melted chocolate over the top for a banoffee-choco mashup.
• Berry Twist: Replace bananas with sliced strawberries for a fruity version.
• Coconut Cream: Use coconut milk in the custard and top with toasted coconut flakes.
• Espresso Kick: Add a splash of coffee to the custard for depth.
• Nut-Free: Skip the walnuts and add a crumble topping made from crushed graham crackers.

FAQ’s

Q1: Can I make this dessert a day ahead?

Yes, in fact it tastes even better after chilling overnight.

Q2: Can I freeze Banoffee Ekmek Kataifi?

Not the whole dessert, but the kataifi base and custard freeze well separately.

Q3: What’s the best substitute for kataifi pastry?

You can use shredded phyllo or even crushed cornflakes as a last resort.

Q4: How long does it keep in the fridge?

Up to 3 days covered tightly.

Q5: Can I make it dairy-free?

Yes, use plant-based milk and coconut cream instead of dairy.

Q6: What can I use instead of dulce de leche?

Try caramel sauce or thickened sweetened condensed milk.

Q7: Can I skip the nuts?

Absolutely, just leave them out or replace with toasted coconut.

Q8: Will it get soggy?

Not if chilled properly and eaten within a couple of days.

Q9: Can I use store-bought custard?

You can, but homemade has better texture and flavor.

Q10: How do I prevent bananas from browning?

Add them right before layering and sprinkle with a little lemon juice.

Conclusion

Banoffee Ekmek Kataifi is not just a dessert—it’s a celebration in every bite. With its golden crunch, rich custard, silky cream, and luscious banana caramel combo, it’s the kind of dish that makes everyone ask for seconds. Trust me, this one’s a total game-changer. Whether you’re making it for a dinner party or a cozy night in, it’s worth every bite.

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