Banoffee or Banoffi tart with banana and toffee: original recipe

The Banoffee (or Banoffi) is a sweet milk (toffee) and banana cake from England. Its preparation is very simple. Discover how to make it with this original recipe.

There are cakes that have grown in popularity over the years. This is what happens with the so-called Banoffee cake, a delicious and very sweet cake that comes directly from England, and which basically consists of a banana and toffee cake.

It was made at the time by a chef who worked at The Hungry Monk Pub (named Ian Dowding) and by its owner (Nigel Mackenzie), located in Jevington, East Sussex.

In fact, in 1974 the recipe was originally published and decades later it was recovered and reprinted.

Little by little she began to be known until she became famous, to the point where she was baptized with the name Banoffee, which could mean something like a banana and toffee blending, as Cocinillas cites in her recipe. Although it is true that the original name that at that time we found on the pub menu was really Banoffi.

Its preparation, as you will see throughout this recipe, is extremely simple. So much so that it is quite likely that you will do it on more than one occasion. Of course, the recipe that we propose is the original.

How to make a Banoffee pie (banana and toffee):

The Baniffee cake is one of those delicious desserts that are surprisingly easy to make.  The truth is that the flavor of dulce de leche combines perfectly with the texture and flavor of the banana, while the cream gives it a certain neutral flavor, and the dark chocolate has a bit of bitterness.

Ingredients for the stuffing:

• 4 ripe bananas
• 3 cans of 400 g of condensed milk
• 80 g grated dark chocolate
• 450 ml of heavy whipping cream
• The juice of half a lemon
• 1 Teaspoon vanilla extract

Ingredients for the biscuit base:

• 150 g of crushed digestive biscuits
• 85 g of melted butter + Butter to grease the mold

Banoffee pie preparation:

1. Put the 3 cans of condensed milk (unopened) in a saucepan or saucepan and cover tightly with water. Bring to a boil and then lower the heat, leaving the cans to simmer for 2 hours. It will be necessary to add water from time to time, to ensure that the cans of condensed milk are always well covered.
2. After this time, turn off the heat and being very careful not to burn yourself, remove the cans from the pot. Let them cool.
3. Preheat the oven to 180º C.
4. While the cans of condensed milk are cooling it is the ideal time to make the cookie base. To do this, we crush the cookies well if we have not done it before, put them in a bowl and add the melted butter. We mix everything well. Grease a 23-centimeter-diameter tart pan and add the cookie dough, pressing well on both the base and the sides.
5. Put the base of the cake in the oven and cook for 12 minutes at 180º C. After this time, remove from the oven and let cool.
6. Peel the bananas and cut them into small slices. Put them in a bowl. Squeeze half a lemon and sprinkle the banana slices with it. Add the vanilla essence and mix again.
7. Carefully spread this mixture over the entire cookie base.
8. Open the cans of condensed milk and spread the dulce de leche that has formed on top.
9. Sprinkle grated dark chocolate on top. Whip the cream, and then spread a layer on top of the cake.
10. To finish, sprinkle again with a little more grated dark chocolate.
11. Ready! Serve at room temperature.