Banoffee pie is said to have been first created by two English gentlemen called Nigel Mackenzie and Ian Dowding. Mackenzie was the owner of The Hungry Monk Restaurant and Dowding was the chef at this establishment. The story goes they created this hallmark dessert while trying to set right an American pie.
In more recent times, there has been some contention regarding the Banoffee pie’s origins. This brings to mind how chicken tikka masala is often a subject of debate — of whether it is a British or an Indian creation. The name Banoffee, meanwhile, comes from two key ingredients, namely bananas and toffee.
It is an easy to make dessert. The only unwritten aspect you will need is a fair bit of patience. Nonetheless, once you give it a go and serve it to your family or guests, you will possibly acquire wide popularity just like The Hungry Monk did.
Digestive biscuits — 1 packet
Condensed milk — 1 can of 400 gms
Butter — 100 gms
Banana — 2 pcs; sliced
Fresh cream — 250 gms
Dark chocolate — 1/4 of a bar
- Boil the condensed milk can for two hours in a vessel filled with water. This will turn it into toffee.
- Empty the Digestive biscuits into a Ziploc bag and crush using a mallet. If using a food processor is more convenient, you can go this route too.
- In a large bowl, add butter and the crushed biscuits, and mix well.
- In a spring form pan, take the above mix and layer it evenly to form a base. Flatten it out to ensure it is even.
- Add the sliced bananas on top of the base layer. Once again, do make sure it is even.
- Next, add the toffee as a third layer, on top of the sliced bananas.
- Whip the cream until it forms stiff peaks and add it over the toffee. This is the fourth and final layer.
- Place the layered spring form pan into a refrigerator for 30-40 mins to set.
- Once it looks well settled, grate the dark chocolate squares onto the preparation. If dark chocolate is unavailable, coffee powder works well too.
It is only the preparation stage that takes a fair bit of time to ready. But once you have the condensed milk boiling and biscuit crushing out of the way, the remaining steps take little time.