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Banoffee Pie
Created by: Howcan Team
Ingredients
- 200g digestive biscuits
- 100g butter, melted
- 397g can of sweetened condensed milk
- 3 ripe bananas
- 300ml double cream
- 1 teaspoon vanilla extract
- 30g dark chocolate, grated
Instructions
- Crush the digestive biscuits in a plastic bag with a rolling pin or use a food processor until they resemble fine crumbs.
- Mix the biscuit crumbs with the melted butter and press into the base and up the sides of a 20cm loose-bottomed cake tin. Chill in the fridge for 10 minutes.
- Meanwhile, place the unopened can of condensed milk in a saucepan and cover with water. Bring to the boil and simmer for 2 hours, ensuring the can is always covered with water. Allow to cool completely before opening to reveal the toffee.
- Spread the toffee over the biscuit base.
- Slice the bananas and arrange them over the toffee.
- Whip the double cream with the vanilla extract until it forms soft peaks. Spread over the bananas.
- Sprinkle the grated chocolate over the top of the pie.
- Chill in the fridge for at least 2 hours before serving. Enjoy!
Banoffee Pie, a beloved English dessert, originated in the 1970s at The Hungry Monk restaurant in East Sussex. The name is a fusion of "banana" and "toffee," reflecting its key ingredients. This indulgent treat features a buttery biscuit base, a layer of rich toffee or caramel, fresh bananas, and a topping of whipped cream. The pie gained popularity across the UK and beyond, becoming a staple in many dessert menus. Notable chefs like Nigel Mackenzie and Ian Dowding have contributed to its evolution. For the best Banoffee Pie experience, visit The Hungry Monk or try variations with chocolate shavings or a sprinkle of sea salt.
40 min
8
380 calories
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