Banoffee Pie, the original recipe to make at home

Banoffee Pie: an exotic name for such a lovely cake or pie, I love to make when I want to eat or serve something scrumptious and unique. The Banoffee pie is, in fact, a true pleasure both for your mouth and your belly despite the fact it is clear super caloric.

The banoffee is a typical Anglo-Saxon dessert, which may be very 1970s but I promise you that it’ll always make a good impression on the dinner table and your dinner guests will be very appreciative. The pie was invented by Nigel Mackenzie, owner of The Hungry Monk Restaurant in East Sussex, in 1971. They apparently were trying to work on an American recipe but it was so unreliable, they just decided to change the ingredient by adding bananas to toffee and cream.

The main thing of this recipe is the toffee: you need to boil a can of condensed milk for 3 hours to get it right and, of course, if you don’t have enough time to do that, your Banoffi won’t be a real Banoffi.  Let me get this straight: f you don’t have the time to prepare the toffee, substitute it with a readymade one or coffee flavored ice-cream which you can spread on top of the bananas and on top of the cake. The result will be very similar, but you’ll have a banoffee ice-cream cake.

I always use a pressure cooker to make the toffee but if you don’t have one, simply boil the condensed milk for 3 hours in a pan full of water.

Do not expect this pie to be light: this is super heavy but, to be honest, extremely rewarding so that even a small slice is an intense pleasure. Of course, if any (if any!) of the pie happens to be left over. store it in the fridge otherwise, the cream will become acidic.