No Bake Banoffee Pie; Easy Recipe With Goodness Of Banana


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

Nigel Mackenzie and Ian Dowding, the proprietor and chef, respectively, of The Hungry Monk Restaurant in Jevington, East Sussex, England, claim creation credit for the pie (now closed). They assert that the dish was created in 1971 by replacing an iffy American recipe for “Blum’s Coffee Toffee Pie” with a soft toffee made by simmering an unopened can of condensed milk for many hours. After experimenting with several modifications, such as adding an apple or mandarin orange, Mackenzie recommended a banana, and Dowding later remarked that “from away 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 patrons that they “couldn’t take it off” the menu.

Ingredients

1. 1 can dulce de lache or homemade caramel

2. 2 Bananas

3. 8.8 oz digestive (250g)

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

5. 10 fl oz Whipping/Double Cream (270ml)

6. 2 tablespoons icing sugar (optional)

7. Chocolate to Garnish

banoffee pie/unsplash.com

Method

1. Melt the butter. Make biscuit crumbs by processing them in a food processor. Pour the melted butter on top, then blend thoroughly.

2. Place 2/3 of the biscuit mixture in a round cake pan that has been lined on the bottom and sides with baking paper (to learn how to do this, view our video: How to Prepare Cake Tins/Cake Pans). Distribute the mixture evenly. Now take the baking paper, cut a circle out of it, and spread it over the biscuit crumbs. Press down firmly with both hands. Press consistently until you establish an even base. Now throw away the parchment paper. Create a “wall” of biscuit crumbs by spooning them along the sides of the cake pan.

3. 30 minutes should be spent cooling.

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

5. Over the cold biscuit base, spread it.

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

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

8. Add some chocolate shavings to complete the dish.

Dsdsds

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

Nigel Mackenzie and Ian Dowding, the proprietor and chef, respectively, of The Hungry Monk Restaurant in Jevington, East Sussex, England, claim creation credit for the pie (now closed). They assert that the dish was created in 1971 by replacing an iffy American recipe for “Blum’s Coffee Toffee Pie” with a soft toffee made by simmering an unopened can of condensed milk for many hours. After experimenting with several modifications, such as adding an apple or mandarin orange, Mackenzie recommended a banana, and Dowding later remarked that “from away 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 patrons that they “couldn’t take it off” the menu.

Ingredients

1. 1 can dulce de lache or homemade caramel

2. 2 Bananas

3. 8.8 oz digestive (250g)

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

5. 10 fl oz Whipping/Double Cream (270ml)

6. 2 tablespoons icing sugar (optional)

7. Chocolate to Garnish

banoffee pie/unsplash.com

Method

1. Melt the butter. Make biscuit crumbs by processing them in a food processor. Pour the melted butter on top, then blend thoroughly.

2. Place 2/3 of the biscuit mixture in a round cake pan that has been lined on the bottom and sides with baking paper (to learn how to do this, view our video: How to Prepare Cake Tins/Cake Pans). Distribute the mixture evenly. Now take the baking paper, cut a circle out of it, and spread it over the biscuit crumbs. Press down firmly with both hands. Press consistently until you establish an even base. Now throw away the parchment paper. Create a “wall” of biscuit crumbs by spooning them along the sides of the cake pan.

3. 30 minutes should be spent cooling.

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

5. Over the cold biscuit base, spread it.

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

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

8. Add some chocolate shavings to complete the dish.

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