Britain has brought some absolutely cracking puds to the world stage – and perhaps one of the best-loved has to be Banoffee Pie.
That crunchy crust, a thick, toothsome, melt-in-the-mouth layer of caramel, sweet ripe bananas, then a glorious mountain of whipped cream. In a word – it’s lush!
The original recipe was crafted in the kitchens of The Hungry Monk in East Sussex, back in 1971 by owner Nigel Mackenzie and chef Ian Dowding – adapted from an American dessert.
It’s incredible to think how far the banoffee love has travelled since then.
While many recipes call for a butter and crumbled biscuit base, we think it’s only right to pay homage to the OG version – as Ian’s son famously said at his memorial, “If you ever make it with a biscuit base, expect a lightning strike from above.”
Ours has a lovely sable biscuit crust (use the leftover to make cut out biscuits), and we’ve caramelised the bananas for extra pizzaz.
And we’ve infused the caramel with Tiffinwalli’s delightful Great British Food Award-winning Doiee Sweet Yoghurt, which brings a new dimension to the taste. You’re gonna love it!
Ingredients (serves 8)
For the pastry:
- 250g plain flour
- 90g icing sugar
- Large pinch fine sea salt
- 150g fridge-cold butter cut into small pieces
- 2 egg yolks
- 1tsp vanilla extract
For the caramel:
- 75g unsalted butter
- 75g dark brown sugar
- 1 tin sweetened condensed milk
- 150g Doieee Sweet Yoghurt (or other thick toffee yoghurt)
For the bananas:
- 3 medium bananas
- 75g caster sugar
To top:
- 200ml whipping cream
- 100g grated dark chocolate/chocolate sprinkles
Method
1. Combine flour, sugar & salt for pastry in large bowl. Add butter. Rub quickly with fingertips to make small crumbs. Add egg yolks, vanilla extract (+ a splash of water if needed). Bring together into a dough.
2. Wrap dough. Chill for 1 hour.
3. Roll dough out to 1/2cm thick. Use to line prepared tin. Put greaseproof paper & baking beans in centre and pop in fridge to chill for 30 min. Set oven to 180C.
4. Bake pastry for 20-25 mins until golden & crisp.
5. For caramel filling melt butter with sugar & yoghurt. Cook over a low heat for 10 mins, stirring the whole time. Add condensed milk. Turn heat up, bringing to boil. Turn it down again to medium and cook (stirring constantly) until caramel thickly coats back of spoon.
6. Taste (you may want to add a pinch of salt). Spread over pastry base. Allow to cool.
7. Slice bananas to fill base. Sprinkle over sugar. Use blow torch to caramelise. Allow bananas to cool for a few mins.
8. Whip cream to soft peaks. Spoon over base. Finish with grated chocolate.
