What is ‘Banoffee?’
Meet one of Englands favorite sweet pies (pronounced ba-noff-ee). This is an easy, classic banoffee recipe that looks worthy of a good bakery dessert. If you look at the name, it’s essentially a portmanteau (a word blend) of banana and toffee and the name is now in the dictionary. You will be greeted with ooh’s and ahh’s when serving this dessert and have people asking for a second slice.
Classic Banoffee Pie ingredients
All the components of this pie make up the best flavor and the crust is a big part of this. A thick graham cracker crust that is pressed tightly into the pan to help keep the crumbling to a minimum. There will be some, it’s unavoidable. The next layer is a nutty toffee layer (more on this below) then a layer of simple sliced bananas and the final layer is whipped cream.
Banoffee Pie origin
This now beloved pie was invented in the early 1970’s by the owner of the Hungry Monk Restaurant Nigel Mackenzie and his chef Ian Dowding.
Best pan for Banoffee Pie
I like to use a 9-inch (23 cm) fluted tart pan (because the edges look pretty) with a removable bottom which makes it easier to get the tart out of the pan. A 9-inch (23cm) spring-loaded cake pan or a shallow pie pan is also a good option.
English Banoffee Pie crust
If you’re making this in the U.K., you can use digestive biscuits. For ease in U.S., and because I can only find digestive biscuits in specialty stores, graham crackers will work too.
Gluten Free Banoffee Pie
If you can find gluten free graham crackers, or gluten free digestive biscuits that’s all you need to enjoy this amazing British pie.
How to stop the banana turning brown in Banoffee Pie
Since some of the banana is exposed you can do 1 of 2 things. You can completely cover it with the whipped cream so no banana slices are exposed to the air (this is what turns it brown). Or you can mix the banana slices with a little lemon juice before adding to the pie. The acidity stops the oxidization.
More British Desserts:
Berry Summer Pudding Traditional Victoria Sponge Cake Easy Sticky Toffee Pudding
If using digestive bisciuts, reduce the butter to 100 grams/7 tablespoons
