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Hi Bold Bakers!
Happy Saint Patrick’s Day! I recently went home to Ireland and while I was there I filmed an episode of Bigger Bolder Baking with my mum, Patrica. We wanted to share a recipe that is really popular in Ireland and one that has been requested for quite some time: Banoffee Pie.
This dessert is originally from England but is very common in Ireland. The name Banoffee comes from the combination of banana and toffee, which makes sense, right? Two ingredients that work so well together already so just imagine all of that topped with whipped cream. Yes, it’s heaven!
Credit for the invention of the Banoffee Pie is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef respectively of The Hungry Monk Restaurant in Jevington, East Sussex. They claim to have developed the dessert in 1971 by amending an unreliable American recipe for “Blum’s Coffee Toffee Pie” with a soft toffee made by boiling an unopened can of condensed milk for several hours.
After trying various changes including the addition of apple or mandarin orange, Mackenzie suggested banana and Dowding later said that “straight away we knew we had got it right.” Mackenzie suggested the name “Banoffi Pie”, and the dish proved so popular with their customers that they “couldn’t take it off” the menu.
Watch The Recipe Video!
- ½ cup (4 oz/115g) butter, melted
- 3 cups (250g/9oz) cookie crumbs (digestives of graham crackers)
- Dulce de leche (caramel sauce)
- 3 small bananas
- 1 ¼ cups (10oz/300g) whipping cream, lightly whipped
- grated chocolate
- Put the biscuit into a food processor and blend until crumbed. Tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill it for ten minutes.
- Once set slice the bananas and lay in the bottom of the base.
- Spread thedulce de leche (caramel) over the bananas. Chill for about 1 hour, until firm or until ready to serve.
- Carefully lift the pie from the tin and place on a serving plate.
- Spoon the softly whipped cream over the caramel. Decorate with the grated chocolate.
- Enjoy straight away. Keep refrigerated for up to 3 days.