Banoffee pie: the recipe for the English dessert with bananas

The banoffee pieeither banoffi cakeit’s a dessert typical of the Anglo-Saxon tradition, traditionally composed of a fragrant shortbread shell and a delicious filling made of bananas, whipped cream and toffee (or mou): so much so that the singular name derives from the union of the words banana and candy.

To bring it to the table, we start with the toffee sauce, made here by cooking the caramel over the fire together with the fresh cream, until a creamy, amber-colored mixture is obtained. Then we move on to the base, prepared as if it were a cheesecake, compacting the shortbread cookies mixed with the melted butter inside a 24 cm diameter mold and finally, after resting for a while, we assemble the dessert: for To do this, it is enough to spread a layer of mou cream on the biscuits, add the banana sliced ​​and covered with plenty of whipped cream, enriched on the surface with a cascade of chocolate drops.

An authentic delicacy that will drive young and old alike, to be enjoyed sliced, very cold from the fridge, at the end of a festive meal or served for a sandwich rich and pleasant in the company of friends. If you want, you can flavor it. whipped cream with coffee powder or bitter cocoa, as required by some variants, or you can follow our recipe, faithful to the original version.

Alternatively, you can fill the cake with just caramel or dulce de leche, or you can make the crème mou simply with a can of condensed milk: simply place it in a pot filled with cold water and bring to a simmer. over the heat for about 2 1/2 hours, ensuring that the container is always well submerged in the liquid to prevent the heat from damaging it and causing it to burst.

The Banofee cake was invented in the early 20th century. 70’s and nigel mackenzie my Ian Dowding, respectively owner and chef of the Hungry Monk restaurant in Jevington, in the English county of East Sussex. The cake seems to have been inspired by an American dessert consisting of a coffee-flavoured toffee, covered with whipped cream, which Dowding would later modify into the dessert we all know today.

Find out how to prepare the banofee pie by following the step-by-step procedure and tips. If you liked this recipe, try other irresistible banana treats.

how to make banofee cake

Prepare the toffee sauce: Pour the sugar and water into a heavy-bottomed saucepan and let it melt over low heat until it starts to boil. 1

At this point pour the cream. 2 and continue cooking, stirring frequently. When the sauce has taken on a nice amber color, remove from the heat and allow to cool.

Prepare the base of the dessert: collect the cookies in a blender glass and blend them until they are reduced to powder 3.

Pour the cookies into a bowl, add the melted butter and mix well. 4.

Transfer the obtained compound to a 24 cm diameter cake pan lined with parchment paper, compact the base well with the back of a spoon. 5 and take to the fridge for at least 30 minutes.

Once the rest time has passed, pour the toffee sauce over the biscuit base 6.

Peel the plantains, cut them lengthwise 7 and drizzle them with lemon juice to prevent them from blackening.

Arrange the banana slices on top of the cream. 8.

Whip the cream, very cold from the fridge, and distribute it in the mold 9gently leveling the surface.

Decorate with the chocolate chips 10 and, if you wish, more chopped bananas and let the cake cool in the fridge for at least a couple of hours.

Once cool, unmold the banofee cake onto a serving platter. elevenbring to the table and serve.

Advice

If you wish, you can substitute the biscuit base and melted butter for homemade shortcrust pastry: in this case, remember to bake the base plain, without filling, and then fill it only after it has cooled completely.

Together with Chocolate chips you can finish with banana slices, but don’t forget to drizzle them with a drop of lemon juice so they don’t blacken.

In case you decide to substitute the toffee sauce for the caramel sauce the ingredients will vary slightly in quantity, but the procedure will be even simpler: just scoop 1 liter of cream (or milk) into a pan with 300g of granulated sugar and bring to a simmer until creamy. and amber

storage

Banofee pie can be stored in the refrigerator, in an airtight container, for 2 days Maximum.