A biscuit-crumb base topped with thick toffee, sliced bananas, and billowy whipped cream — invented in an English restaurant in 1971.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix crushed biscuits with melted butter. Press into a 23cm tart tin evenly over the base and sides. Chill 15 min.
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2
Make toffee: melt butter and brown sugar, add condensed milk. Stir continuously over medium heat for 5-7 min until thick, golden, and pulling away from the pan.
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3
Pour toffee over the biscuit base. Cool, then chill 30 min until set.
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4
Slice bananas and arrange over the toffee layer.
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5
Whip cream with icing sugar and vanilla to soft peaks. Spread over bananas.
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6
Scatter dark chocolate shavings on top. Chill 1 hour before serving.
Did You Know?
Banoffee pie was invented in 1971 by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in Jevington, East Sussex.
Chef's Notes
Equipment Tips
- 23cm loose-bottomed tart tin
- saucepan
- mixing bowl
Garnishing
chocolate shavings, banana slices
Accompaniments
The Story Behind Banoffee Pie
Banoffee pie was created at The Hungry Monk restaurant in East Sussex in 1971 after experimenting with an American recipe for blum's coffee toffee pie. The banana-toffee combination proved irresistible and the recipe spread worldwide without ever being patented.
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