A Delicious Banoffee Pie Recipe

Banoffee Pie is a truly fantastic dessert. Rumour has it that it was created in 1972 by a chef and restaurant owner, and that it was so popular that they simply couldn’t remove the dessert from the menu. Since then you can buy it in any country around the world. It’s one of my favourite desserts and below I’ve given a really easy recipe so you can make this in your own home! (Serves 10)

Ingredients

3 large bananas, 300g biscuits (digestive biscuits are fine), 60g butter, 350ml double cream, 1 tbsp icing sugar, 100g dark chocolate (to decorate), 400g tin of caramel.

Method

1. Preheat the oven to 180C (gas mark 4). Add the butter to a pan and melt. Whilst the butter melts crush the biscuits – a blender is ideal but a plastic bag and rolling pin is more than adequate!

2. In a bowl mix the biscuits and the melted butter. Then transfer the mixture into a 20-25cm flat round tin and press into an even layer.

3. Place the base into the preheated oven and leave for around 10 minutes, allowing the base to lightly toast. Make sure it doesn’t burn by checking it regularly. Once toasted, take out of the oven and leave to cool. Once cooled, carefully remove the base from the tin and place on a plate.

4. Once the base is cool, pour on the caramel evenly and place in the refrigerator for approximately 1 hour.

5. After it’s been thoroughly chilled, slice the bananas and arrange them over the layer of caramel (which is now toffee)

6. Put the chocolate in the microwave to melt, and while it’s melting whip the cream with the icing sugar until thick and spread over the bananas.

7. Finally, carefully pour the decorating chocolate over the dessert and serve.

For more great banoffee recipes, including a delicious banoffee pie recipe, click the link!

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Banoffee and Marshmallow Cake

Ok, I’ll admit, this isn’t a very healthy recipe, but then you have to treat yourself once in a while don’t you!! Below is a recipe to make a fantastic tasting banoffee and marshmallow cake. I’m sure you’ll enjoy it as much as me.

Allow half an hour for prep and 50 minutes for baking.

Ingredients

3 bananas, 4 eggs, 4 tablespoons of milk, 165g butter, 165g brown sugar, 325g self raising flour, 1 tablespoon of baking powder, 1 tablespoon of cinnamon, 300ml double cream, 50g marshmallows, 450g jar of caramel

Instructions

1. Put the butter and sugar into a bowl and mix together until you have created a smooth pale paste. In a separate bowl mix together the flour, cinnamon and baking powder.

2. Add the eggs one at a time to the butter/sugar mixture. For every egg you add, also add a tbsp of the dry mixture. Once all the eggs are added whisk up well and pour in the milk and any dry mixture you have left.

3. Create a banana paste. Do this by taking two of the bananas and putting them in a bowl. The use a potato masher to mash the bananas, or if you prefer use an electric mixer. Add this banana paste to the other mixture and again, mix together well.

4. Rub some butter around the bottom and sides of a 21cm cake tin and spoon in the cake mixture. Make sure you have an even surface, and then put it in the oven. You’ll need it to bake for 40-50 minutes, but keep checking it with the “fork test” – i.e. stick a fork or knife into the centre of the cake and if it comes out without an mixture stuck to it you can be confident it’s baked well.

5. Once the cake is baked remove from the oven and leave cool for several minutes. Then remove from tin and place on a a wire rack.

6. Now the sponge has been made you can concentrate on the filling. Whip the cream until is becomes really thick. Cut the last banana into really small pieces and put in the cream. Mix it up. Then take some the marshmallows and cut these up into equally small pieces and add to the cream. Mix well.

7. Very close to the finishing line now. Take a long serrated knife and cut the cake into three equally sized layers. In each layer create a filling of caramel and cream, so you end up with a Big Mac style cake – three slices of bread (the sponge) and two burgers (the filling). If you have any remaining caramel and cream use this on top, and then decorate the top with anything you have left over – marshmallows, or crushed chocolate. Finally serve to some very happy diners!

For more great banoffee recipes, including a delicious banoffee pie recipe, click the link!

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The History of Banoffee Pie

Anyone who has had banoffee pie will know it is certainly a gorgeous mixture of many unhealthy things and one healthy. The base is usually made from biscuit crumbs that have been crushed by a rolling pin and the filling is usually chilled caramel. This is then topped with a layer of sliced bananas, which in itself it then topped with a thick cream, and if that wasn’t unhealthy enough, most restaurants will finish it off with some sort of chocolate topping.

It is thought that the pudding was created by Ian Dowding and Nigel Mackenzie in 1972. Mackenzie owned a restaurant in East Sussex, England called The Hungry Monk and Dowding was the chef.

During a visit to the United States, Dowding became familiar with a dessert called “Blum’s Coffee Toffee Pie” (BCTP) and it was this that apparently gave him the initial idea for what became baoffee pie. BCTP however was very difficult to perfect – it consisted of a toffee filling topped with a thick coffee cream, but it either came out too hard or didn’t set properly.

When back from the states, Dowding and Mackenzie worked with the idea and used bananas and toffee. They originally created the word “banoffi” which has slowly turned into “banoffee” and has even found it’s way into the English language, used to describe anything with a banana and toffee flavour.

So with their new recipe they added it to The Hungry Monk’s menu. It was instantly popular – so popular in fact that people started to make table bookings only if the new dessert was on the menu. It in fact became so popular that they dared not remove it from the menu at all!

During the next couple of years or so other local restaurants began to sell their version of the pudding. Dowding said that he had also heard people saying that it was beginning to get sold in the US and Australia. It looked like the dessert had really taken off, and during the late 1970s it was a great selling dessert in India, fuelled by the young European backpackers of the day.

In 1994 some supermarkets began to sell banoffee pie, calling it an “American pie”. Wanting to prove it’s origins, Mackenzie offered a 10,000 prize to anyone who could produce a pre-1972 menu with the pudding listed. To my knowledge nobody has come forward.

So since it’s humble beginnings in 1972 banoffee pie has spread to the four corners of the globe and is sold throughout thousands of restaurants, and remains a world favourite.

For a mouth-watering banoffee pie recipe click the link!

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