I haven’t made Banoffee pie in many, many years. Not since the time, as a sixteen year old, I managed to make one that stuck my English teacher’s teeth fast together. But that’s a story for another day.
As you might know, Banoffee pie is a British dessert that consists of a buttery digestive biscuit (or graham cracker crumb) base, a layer of sliced banana, a layer of sticky toffee, all topped off with a mountain of whipped cream. What’s not to like?! It’s not sophisticated, it’s not delicate, but it is delicious and very, very easy to make.
Some people make the toffee by boiling a can of condensed milk (in its tin) for a couple of hours until you get the rich caramel toffee layer. This method is simple, but its drawback is it can stick people’s teeth together (especially if you leave it boiling on the cooker while you go off to hang about with friends for a few hours, and then get back, panic, and use it anyway!).
So for this Banoffee pie, I followed a more traditional method to make the toffee, still using condensed milk, but with the addition of butter and sugar to get the thick, glossy, toffee sauce. I also used chocolate digestive biscuits (chocolate grahams) to make the base, as they were all I had in the cupboard at the time. The mix of chocolate, banana and toffee tasted divine.
Anyway, as I mentioned, this recipe is simple to make, and delicious to eat, so if you haven’t tried it already you really should give it a go.
I hope you enjoy!