For this weekend’s lunch party, at the request of my cousin A, I attempted one of the richest dessert I have ever tried – the Classic Banoffee Pie. This English dessert combines toffee, bananas and cream on a biscuit base. Hence the name: Banana + Toffee = Banoffee! Be warned that it’s quite sweet and heavy, but tastes absolutely divine! And after all, you’ll only be making it once in a while, so it couldn’t hurt.
This pie is ridiculously easy to make, though the end result makes you think that it would be a complicated recipe. So give it a shot some time and impress your guests!
This recipe serves 10-12 people (depending on portion size).
For the Base
- 100g Butter, melted
- 250g Digestive Biscuits, crumbled
- 100g Butter
- 100g Demerara sugar
- One 400g of Condensed Milk
- 3 Bananas
- 200ml Whipping Cream
- Grated Chocolate
- Grease a 20 or 22cm springform cake tin. Mix the butter and biscuit crumbs and press into the tin to make the pie shell. Chill for 10 minutes.
- To make the toffee, melt the butter and sugar in a non-stick pan, over low heat and stir continuously. Once the sugar is dissolved, add the condensed milk and mix well. Bring to a rapid boil, stirring all the time, till you get a thick golden caramel.
- Spread it over the base and allow to cool. Chill for 1 hour or till serving.
- Remove the pie from the tin and transfer to a serving plate.
- Softly whip the cream and add sliced bananas.
- Spoon over the pie and decorate with grated chocolate.
Keep chilled. Remove it from the refrigerator 15 minutes before serving. Cut into wedges and serve it as a sweet end to your meal!