The Story of Banoffee Pie

It’s widely believed that banoffee pie was created in 1972 in a restaurant called The Hungry Monk. It’s the invention of the restaurant owner Nigel Mackenzie and his chef Ian Dowding. Dowding came up initially with the idea after coming across an American dessert called “Blum’s Coffee Toffee Pie” which was similar but with a coffee taste and no bananas. Apparently Dowding didn’t like the dish much though as it rarely set correctly, either being too hard or too runny.

Together they adapted the idea to toffee and bananas and made up the word “banoffi”, which has now turned into “banoffee” and is now part of the English language used to describe anything that tastes of banana and toffee. So they added the new Banoffee Pie to their menu and found it became so popular that diners would actually request table bookings only if this particular dessert was on the menu. In fact, it became so popular that they simply could not remove it from the menu.

Over the years restaurants began to copy this delicious dessert and now is served all over the world.

Below is a simple (but absolutely delicious) recipe for you to make banoffee pie for friends and family! Ingredients

3 large bananas, 300g biscuits (digestive biscuits are fine), 60g butter, 350ml double cream, 1 tbsp icing sugar, 100g dark chocolate (to decorate), 397g tin of caramel

1. Melt the butter in a pan. Whilst the butter melts crush the oaty biscuits (using a blender would be perfect, otherwise a plastic bag and rolling pin would do the job nicely). Preheat the oven to 180C or gas mark 4. In a bowl mix the crushed biscuits with the butter.

2. Transfer the biscuit / butter mixture into a 20-25cm flat round tin and press into an even layer.

3. Place the base into the oven and bake for 10 minutes. This is to lightly toast the base making it a little more crunchy. Don’t let it burn! When you’re satisfied the base is lightly toasted remove from the oven and allow it to cool.

4. Once cooled, open the caramel and pour evenly over the base. Once level, put in the refrigerator for roughly 60 minutes.

5. After an hour or so, slice the bananas and cover the caramel creating the banana layer.

6. Now you have the biscuit base / caramel / banana layers, whip the cream with the icing sugar and cover the lot evenly.

7. Put the chocolate in the microwave and allow to melt, and then drizzle the cream for decoration, and now it’s ready to serve!

For more banoffee pie recipes, including how to make your own caramel, click the link!

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