Banoffee is a portmanteau of the words “banana” and "toffee". It is said to be created in England in 1972 in an Tea House called the Hungry Monk. The head chef had a version of the recipe from America that he modified to use canned condensed milk and bananas. It has been popular every since and for good reason. This recipe was taught to us by our dear Irish friend, Eilis, more than 20 years ago. We have been enjoying it regularly since then and honestly, it is better than most I have had at coffee shops and restaurants. The main distinction is the beautifully caramelized toffee, and the absence of fuss and adornments. This recipe is super simple but the results are stunning. The sweet toffee is perfectly caramelized and smooth and is balanced with the non-sweet whipped cream and flavored with the bananas. The hint of nutmeg and cinnamon make all the difference and set this dessert apart from the normal. You can also garnish this pie with fruit, but I love the simple sweetness of this dessert so keep it plain. For more of my recipes click here.
15-12 Good Day biscuits (for India) or Graham crackers with cinnamon (Internationally)
1/2 cup butter
A pinch nutmeg
A pinch cinnamon, omit for Graham Crackers if they already have cinnamon them
1 can sweetened condensed milk
Chocolate shavings (Dark chocolate preferred) or cocoa powder
Add the condensed to a pot and submerge completely in water. Bring to a boil and simmer continuously on a low flame for 2 hours or 2 hours and 15 minutes for a deeper caramel flavor. Never let the can not be submerged, replenish the water as needed. I generally boil 3-4 cans at a time as they will keep perfectly on the shelf for the same time as on the can date.
Meanwhile, make the crust. Crumble the cookies and mix in with the butter and the spices. Mix well and make into a thin crust using a pie dish or a spring-form pan. Keep cold in the refrigerator to set the crust.
When ready to assemble, remove the pie crust from the fridge. Pour in the caramelized condensed milk. Add a layer of thinly sliced bananas. Whisk the cream and layer on top. Sprinkle with the shaved chocolate or cocoa powder. Serve in thin slices.