Total Time: 3 hours
Banoffee pie is easily one of the most popular desserts that are both rich and decadent. It originates right here where I live in East Sussex, England. What is so good about it? The flavour combination works so well together. The banana and the toffee sauce both enhance each other, similar to the ways that you find strawberries and cream, apple and cinnamon, or coffee and walnut. This dessert is very easy and quick to make, and it is just one of those puddings that your guests will keep coming back for more, as long as they like bananas! It is made in a similar way to how you make a cheesecake.
Something that I didn’t realise until I wrote this recipe up was that the word Banoffee is a compilation of banana and toffee, I feel silly now! Banoffee pie nowadays comes in many shapes and sizes. Some people decide to make them with slight variations using ingredients such as chocolate or coffee but I like to keep things traditional and stick to the original as much as possible. Next time you invite friends or family over for dinner, make sure that you serve this dessert. I guarantee that someone will ask you for the recipe and that you won't have any of it left by the end of your night.
- Digestive Biscuits (225g)
- Condensed Milk (397g)
- Bananas (2)
- Soft Dark Brown Sugar (75g)
- Double Cream (150ml)
- Butter (175g)
- Sprinkle of Cocoa or Chocolate Shavings
- Melt 100g of butter in a saucepan on low heat, meanwhile, crush biscuits to form the base. Then add the mixture to a greased cake tin, press it down and chill for 10 minutes.
- Melt 75g of butter and combine with the brown sugar. When dissolved, add condensed milk. Bring to a boil for one minute, stirring consistently until it resembles caramel. Once it has cooled add it to the biscuit base and refrigerate for 1 hour.
- After it has set. Top it with thinly sliced banana and whipped double cream. Finally, dust the top with cocoa powder or chocolate shavings and serve.
You can, of course, adjust the recipe as you feel putting in more or less banana, less cream or if you don’t enjoy a thick biscuit base you could use less. Maybe even experiment with a new fruit altogether.