📝 About This Recipe
Born in 1971 at The Hungry Monk Restaurant in East Sussex, the Banoffee Pie is a legendary British triumph of textures and flavors. This decadent dessert features a buttery digestive biscuit crust, a thick layer of rich homemade dulce de leche, fresh sliced bananas, and a cloud of lightly sweetened whipped cream. It is the perfect marriage of salty, sweet, and creamy, making it an undisputed favorite for celebrations and Sunday lunches alike.
🥗 Ingredients
For the Buttery Biscuit Base
- 300 grams Digestive Biscuits (crushed into fine crumbs)
- 150 grams Unsalted Butter (melted)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
For the Toffee (Dulce de Leche) Layer
- 397 grams Carnation Caramel or Dulce de Leche (one standard tin)
- 50 grams Unsalted Butter (for extra richness)
- 2 tablespoons Dark Brown Soft Sugar (to deepen the flavor)
The Fruit and Cream Filling
- 3-4 pieces Ripe Bananas (firm but ripe, sliced into rounds)
- 1 teaspoon Lemon Juice (to prevent bananas from browning)
- 450 ml Double Cream (chilled)
- 1 tablespoon Icing Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or high-quality extract)
For the Garnish
- 25 grams Dark Chocolate (for grating or curls)
- 1/2 teaspoon Instant Coffee Powder (optional dusting for a 'Hungry Monk' authentic touch)
👨🍳 Instructions
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1
Begin by preparing a 23cm (9-inch) loose-bottomed tart tin. There is no need to grease it, as the butter in the crust will prevent sticking.
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2
Pulse the digestive biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, place them in a freezer bag and crush them with a rolling pin.
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3
In a medium bowl, combine the biscuit crumbs, melted butter, and sea salt. Stir until the mixture looks like wet sand and all crumbs are evenly coated.
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4
Press the mixture firmly into the bottom and up the sides of your tart tin. Use the back of a spoon or a flat-bottomed glass to ensure it is packed tightly. Chill in the refrigerator for at least 30 minutes to set.
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5
To make the toffee layer, place the 50g butter and brown sugar in a small non-stick saucepan over low heat. Stir until the sugar has dissolved.
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6
Add the canned caramel/dulce de leche to the saucepan. Bring to a very gentle simmer for 2-3 minutes, stirring constantly. This helps the toffee set firmly so it doesn't run when sliced.
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7
Pour the warm toffee over the chilled biscuit base. Smooth it out with a spatula and return the tin to the fridge for another 1-2 hours until the toffee is cold and firm.
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8
Once the toffee is set, peel and slice your bananas into 1cm thick rounds. Toss them gently in the lemon juice to maintain their bright color.
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9
Arrange the banana slices in a dense, even layer over the set toffee. You can double-layer them if you're a true banana lover!
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10
In a large chilled bowl, whisk the double cream, icing sugar, and vanilla paste together. Whisk until the cream holds soft peaks—be careful not to over-beat, or it will become grainy.
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11
Spoon the whipped cream over the bananas. You can swirl it with a palette knife for a rustic look or use a piping bag for a more formal finish.
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12
Finish the pie by grating dark chocolate generously over the top. For the original 'Hungry Monk' flavor, lightly dust with a tiny pinch of instant coffee powder.
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13
Carefully remove the pie from the tin by sitting it on a tall tin can and gently sliding the outer ring down. Slide the pie onto a serving plate and serve immediately.
💡 Chef's Tips
Use high-quality digestive biscuits; Graham crackers are a good substitute if you're in the US, but digestives offer a more authentic nutty flavor. Don't skip chilling the base and the toffee; this ensures the pie holds its shape when you cut into it. For the best cream texture, ensure your double cream is very cold before whisking. If you want to make your own toffee from scratch, boil a sealed tin of condensed milk in water for 3 hours, ensuring it stays submerged at all times. To get clean slices, dip your knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a strong cup of English Breakfast tea to cut through the richness. A glass of dessert wine, such as a late-harvest Riesling, pairs beautifully with the caramel notes. For an extra indulgence, serve with a small scoop of vanilla bean ice cream on the side. This pie is best enjoyed on the day it's made, but leftovers can be kept in the fridge for up to 2 days. Pair with a dark roast coffee or an espresso to balance the intense sweetness of the dulce de leche.