There’s a knock at the door. As it opens a pretty young lady is stood there with a peace offering and slight protrusion of the mandible,
I’ll leave you to name the film and actress and I’ll embellish you with the edible part of this famous scene – the pie not the actress. And when I say famous, it is in our house anyway as my young daughter does a cracking impression of the actress delivering the pie and the line.
Banoffee pie has to be one of the food pairings where everything just works; it’s as if nature had decided that at some point in the existence of the human race the combination of banana and toffee with cream and crumbly shortcrust pastry or biscuit base would be discovered, and cherished by many. If you look in to the origins of where this delight comes from you’ll find, and it was to my surprise, that it was invented by a chap named Nigel Mackenzie and his chef Ian Dowding at a restaurant called the Hungry Monk Restaurant located in the village of Jevington, East Sussex – that’s about 60 miles or 100 km south of that little city, London. As the legend goes they were looking at a dessert originating from America called Blum’s coffee toffee pie, and in finding it was lacking a certain something played around with a few fruity ingredients until they hit on banana (and ditched the coffee).
Unfortunately Nigel, who passed away in May this year, and the restaurant are no more, but what lives on are the almost infinite iterations of what can now be classed as a truly global dessert – a true legacy since 1971. (Sounds like an ad agency line – maybe I’m in the wrong business).
So this iteration? Well it’s got toffee, it’s got banana, it’s got cream and it’s got chocolate biscuits. I read that one of the pet peeves of the chef were the versions created with a biscuit base so I thought I’d try it, and that’s where the chocolate biscuits come in; and not bad at all, if I may say so – sorry Ian.
In this one there are a couple little of twists. Firstly the addition of lime to the banana and cream, and secondly a few sea salt flakes to the caramel. Sea salt in caramel is a homage to the wonderful caramels that come from Brittany (salted caramel – that surely is a future post, don’t you think?).
Serves: A few hungry souls
Preparation: 20-30 minutes + 90 minutes chilling (longer if you’re chilling out)
Cooking: 15-20 minutes
1 packet (300g) Crumbly chocolate biscuits | I use dark chocolate Digestives (British). Play around with what’s available where you are.
70g Unsalted butter |
For the Caramel Toffee:
150g Light soft brown sugar | light muscovado is excellent.
150g Unsalted butter |
395g Can Sweetened condensed milk | About 14oz.
Pinch sea salt |
For the Cream and Bananas:
1 tbsp. lime juice |
500ml Single cream | Minimum 35% milk solids.
½ lime | The grated zest of
4-5 medium medium-ripe bananas | You want to catch the bananas whilst they are still firm; riper than the fresh green but not yet reached that soft, cough-inducing stage.
Optional – but looks great – chocolate splinters and curls or grated chocolate.
For the pie I use a 23 cm (9 inch) diameter fluted flan tin with removable base.
The base is as easy as you like: melt the 70g of butter in a pan and then crush the biscuits to crumbs in a plastic bag with something like the end of a rolling pin. Add the crushed biscuits to the butter and mix till it looks like all the crumbs are coated. Spread the biscuit mix over the base of the fluted tin and then compress it ensuring that the biscuit base is even and that there is a small wedge of biscuit base around the edge i.e. going up the flute sides. Put the base in the fridge for at least 30 minutes to set.
To make the caramel toffee add the light brown sugar and 150g of butter to a medium heavy based pan and over a medium heat keep stirring until the butter has melted and the sugar has completely dissolved. Now add the sweetened condensed milk and a pinch of sea salt and stir. Bring the mix to the boil and then remove from the heat. Pour the runny caramel into the set biscuit base and return it to the fridge for the caramel to set – for about an hour.
When the caramel has set prepare the bananas and cream. Firstly, slice the bananas in to diagonal discs, put in a bowl and pour over the lime juice. Mix gently. The lime will add a little zing to the bananas whilst also delaying any browning. Next, whip the cream to lovely airy peaks and then very gently fold in the lime zest. Lay the banana slices over the set caramel and then gently spread over the whipped cream.
If you want to create chocolate curls or splinters melt about 150g of 70% cocoa solid chocolate to about 50 deg C (120 deg F) and spread over a cold surface – marble is perfect if available. Once the chocolate has lost its sheen but not completely set you can scrape it with a large knife to form those curls and splinters. Alternatively, grate some dark chocolate directly over the pie to decorate it. Bon Appetit.