top of page
United Kingdom
IMG_E1144.JPG

click on the image for a closer look

The banoffee pie

​

The banoffee pie, a classic combination of banana and toffee. This pie is made up of many features, a buttery crumble base, fresh banana, whipped cream, rich toffee which is made from scratch. This dessert can be topped with chocolate, coffee, and fresh fruits. The banoffee pie is such a simple, but delicious dessert.

​

history


The banoffee pie originated back in 1972, in the United Kingdom, by Nigel Mackenzie. In 1968, Mackenzie, and his wife bought a tea room that they transformed into a fashionable restaurant. In 1971, they recognized that they lacked 1 dessert on their menu, so their head chef Ian Dowding, suggested that they try out a dessert that he had brought back with him from America, Blum’s Coffee Toffee Pie. Mackenzie, easily and quickly was open to the idea, and through experimentation twisted the recipe by adding bananas, to make the famous ‘Signor Banoffi’s pie’.

​

reflection

​

Personally, I loved this dish and so did my family, it is a great Sunday night dessert. My family and I love desserts, however we sometimes find some too sweet, and we were expecting this to be the case with the Banoffee pie. Although, the light and fluffy cream and the bananas balanced the sweetness of the toffee out extremely well. Next time, to improve the dish even further I would add more butter to the biscuit base as it was quite crumbly and it made it messy to eat. To make this dessert, it is a little bit timely as it takes multiple hours, as a lot of the time the dessert is in the fridge but apart from this the make of the dessert was quite easy, and it turned out great! I would recommend eating this dessert in the first 1-2 days of making it as it is nice and fresh in the first few days, and it easily stores well in the refrigerator.

 

My family rated the Banoffee pie from the United Kingdom a 9/10. 

Banoffee pie recipe 

serves: 8        hands on time: 45 mins       refrigerating time : 3 hours

Ingredients 

​

Banoffee pie crust:

300 grams digestive biscuits

200 grams butter, unsalted

​

Banoffee pie toffee filling:

90 grams butter

2/3 cup brown sugar

1 can sweetened condensed milk

1 tsp. pure vanilla extract

​

Banoffee pie topping:

1 cup heavy cream

3 bananas, thinly slices

Chocolate shavings

Cocoa powder, optional

Method 

​

  1. Begin by lining a pie dish with baking paper.

  2. Crush the biscuits into fine crumbs.

  3. Melt the butter over low heat in a saucepan and mix into the crushed biscuits.

  4. Mix evenly and spoon the mixture into the prepared dish.

  5. Use a spoon or a utensil to firmly press down the mixture into the dish.

  6. Refrigerate for 1 hour.

  7. To begin making the toffee filling, in a saucepan over low heat, occasionally stir the butter and the sugar. After the mixture has melted and combined, add in the condensed milk.

  8. Bring the mixture to a boil, stirring constantly. Continue to cook for 5 to 10 minutes, till you obtain a thick consistency.

  9. Add in the vanilla extract and mix well. Remove from heat.

  10. Pour over the chilled Banoffee pie base.

  11. Refrigerate for an hour at least.

  12. Whip the double cream using an electric beater until soft peaks form.

  13. Slice the banana and arrange the banana on top of the toffee mix, evenly.

  14. Spread the cream on top of the bananas, and level it out.

  15. Place in the fridge for 1 hour.

  16. Garnish with cocoa powder and chocolate flakes, and serve cold.

bottom of page