No-Bake Banoffee Pie; Easy recipe with the benefits of bananas

A butter biscuit base or a base made from crushed biscuits and butter are the two common bases for the British dessert pie known as a banoffee. Banana pie is topped with bananas, cream and a thick caramel sauce (made with cooked condensed milk or dulce de leche). The recipe may also call for coffee, chocolate, or both. Its name, sometimes written “banoffi”, is a combination of the terms “banana” and “caramel”.

Nigel Mackenzie and Ian Dowding, owner and chef respectively of The Hungry Monk restaurant in Jevington, East Sussex, England, claim credit for creating the (now closed) pie. They claim the dish was created in 1971 by replacing a dubious American recipe for “Blum’s Coffee Toffee Pie” with a soft caramel made by simmering an unopened can of condensed milk for many hours. After experimenting with several modifications, such as adding an apple or tangerine, Mackenzie recommended a banana, and Dowding later remarked that “from afar we knew we had done it right”. The meal was given the name “Banoffi Pie” at Mackenzie’s suggestion, and it was so well received by their customers that they “couldn’t take it off” the menu.

Ingredients

1. 1 box of dulce de lache or homemade caramel

2. 2 Bananas

3. Digestive 8.8 oz (250 g)

4. 1/2 cup melted butter (100g)

5. 10 fl oz whipped/double cream (270 ml)

6. 2 tablespoons icing sugar (optional)

7. Chocolate to garnish

banoffee pie/unsplash.com

Method

1. Melt the butter. Make cookie crumbs by passing them through a food processor. Pour over the melted butter and mix well.

2. Place 2/3 of the cookie mix into a round cake pan lined with parchment paper on the bottom and sides (to learn how, watch our video: How to Make Cake Pans/Cake Pans) . Spread the mixture evenly. Now take the parchment paper, cut a circle out of it and spread it over the cookie crumbs. Press firmly with both hands. Press steadily until you get an even base. Now throw away the parchment paper. Create a “wall” of cookie crumbs by spreading them along the sides of the cake pan.

3. 30 minutes must be devoted to cooling.

4. Meanwhile, transfer half of the dulce de leche to a saucepan. While stirring continuously, boil for 5 minutes. Doing this will thicken the sauce (You can also use homemade caramel sauce if you prefer). Give it time to cool.

5. On the cold biscuit bottom, lay it out.

6. Spread the thick layer with the remaining Dulce de Leche (If you prefer to have a thick center only, boil the entire contents of the can). Add banana slices on top.

7. To facilitate whipping, pour the cooled cream into a chilled basin. Add the icing sugar and whisk until stiff. Place in the refrigerator for 30 to 60 minutes after spreading the cream on the banana layer.

8. Add a few chocolate shavings to complete the dish.

dsdsds

A butter biscuit base or a base made from crushed biscuits and butter are the two common bases for the British dessert pie known as a banoffee. Banana pie is topped with bananas, cream and a thick caramel sauce (made with cooked condensed milk or dulce de leche). The recipe may also call for coffee, chocolate, or both. Its name, sometimes written “banoffi”, is a combination of the terms “banana” and “caramel”.

Nigel Mackenzie and Ian Dowding, owner and chef respectively of The Hungry Monk restaurant in Jevington, East Sussex, England, claim credit for creating the (now closed) pie. They claim the dish was created in 1971 by replacing a dubious American recipe for “Blum’s Coffee Toffee Pie” with a soft caramel made by simmering an unopened can of condensed milk for many hours. After experimenting with several modifications, such as adding an apple or tangerine, Mackenzie recommended a banana, and Dowding later remarked that “from afar we knew we had done it right”. The meal was given the name “Banoffi Pie” at Mackenzie’s suggestion, and it was so well received by their customers that they “couldn’t take it off” the menu.

Ingredients

1. 1 box of dulce de lache or homemade caramel

2. 2 Bananas

3. Digestive 8.8 oz (250 g)

4. 1/2 cup melted butter (100g)

5. 10 fl oz whipped/double cream (270 ml)

6. 2 tablespoons icing sugar (optional)

7. Chocolate to garnish

banoffee pie/unsplash.com

Method

1. Melt the butter. Make cookie crumbs by passing them through a food processor. Pour over the melted butter and mix well.

2. Place 2/3 of the cookie mix into a round cake pan lined with parchment paper on the bottom and sides (to learn how, watch our video: How to Make Cake Pans/Cake Pans) . Spread the mixture evenly. Now take the parchment paper, cut a circle out of it and spread it over the cookie crumbs. Press firmly with both hands. Press steadily until you get an even base. Now throw away the parchment paper. Create a “wall” of cookie crumbs by spreading them along the sides of the cake pan.

3. 30 minutes must be devoted to cooling.

4. Meanwhile, transfer half of the dulce de leche to a saucepan. While stirring continuously, boil for 5 minutes. Doing this will thicken the sauce (You can also use homemade caramel sauce if you prefer). Give it time to cool.

5. On the cold biscuit bottom, lay it out.

6. Spread the thick layer with the remaining Dulce de Leche (If you prefer to have a thick center only, boil the entire contents of the can). Add banana slices on top.

7. To facilitate whipping, pour the cooled cream into a chilled basin. Add the icing sugar and whisk until stiff. Place in the refrigerator for 30 to 60 minutes after spreading the cream on the banana layer.

8. Add a few chocolate shavings to complete the dish.