So many recipes, especially cakes or Italian dishes like Lasagna, or Frittata require baking, but having the right Oven is the key! I learned during the lockdown that a Halogen can never compensate for an OTG! So I decided to try making desserts without baking, starting with Banoffee Pie.
Now that it’s the winter season, here is an easy pie recipe that you can make over the weekend and enjoy with a hot coffee on a Sunday at noon! I An easy one, that doesn’t even require an oven!
What is a Banoffee Pie?
“Banoffee Pie” is an English dessert with the key ingredients being bananas, toffee, and cream. These ingredients are combined together on a crumbled biscuits and butter pastry base. Some variations of the recipe also include chocolate, coffee, or even strawberries. The recipe name is a portmanteau that combines the words “banana” and “toffee”.
Who invented it?
As American as the name sounds, the dessert, in fact, is English. Nigel Mackenzie, the owner, and Ian Dowding, the chef of The Hungry Monk Restaurant in Jevington, East Sussex, England invented the recipe in the year 1971.
Since then, the recipe has evolved and today there are many different versions of the dessert.
The Hungry Monk Restaurant
You may have found many recipes of ‘baked’ Banoffee pie over the internet, but they seemed to be more time-taking. Maybe you don’t have an OTG Oven like me, especially if you live away from home. Although you need not worry if you don’t have a traditional / OTG oven because you don’t need one for this recipe!
If you love making desserts, and you don’t want to take the hassle of complicated time-consuming recipes, this one is for you!
The Banoffee Pie Recipe
Cook Time: 10 minutes
Preparation Time: 15-20 minutes
Serves: 10-12 people
100 grams Cooking butter (melted)
250 grams crumbled Digestive biscuits
400 grams, Condensed Milk
75 grams Cooking Butter
40 grams Brown Soft Sugar
2-3 Medium Sized Bananas
150 ml Whipped Cream
Chocolate Shavings or Cocoa Powder for topping
- Put the crushed digestive biscuits into a bowl along with 100 grams of melted cooking butter. Mix the two ingredients thoroughly, then press the mixture into the base of the tin. Chill for 10 minutes. If you are running short on time, you can freeze the mixture in the freezer.
Be sure to chill well before you move on to the next step.
Why Digestive Biscuits? They are relatively less sweet than regular biscuits. I used Britannia NutriChoice Digestive Biscuits, but you can use any other Digestive biscuits. If you are not using digestive biscuits, reduce the sugar in the caramel sauce.
2. Place 75g cooking butter and sugar into a non-stick saucepan over low heat, stir continuously till the sugar dissolves. Add condensed milk and bring to a rapid boil for about a minute till the mixture turns a thick golden caramel. The mixture has to be boiled until it starts to thicken, but be careful or it will go grainy.
3. Spread the caramel over the base and let it cool and then chill in the refrigerator for about an hour.
4. Slice the bananas and place on top of the caramel, top with whipped cream.
5. To get the perfect finishing touch, dust with cocoa powder, or use grated chocolate to decorate the pie. Chill until ready to serve.
For all the Oreo fans, You can use mini Oreos to decorate the pie.
The Original Banoffee Pie Recipe by Ian Dowding: https://iandowding.co.uk/banoffi-pie-the-original-recipe/
Did you know?
Pies are known to have originated from Ancient Egypt during the Stone Age Era. However, they were called galettes, since they were flat, round, and crusty cakes, and were usually made up of wheat, oats, or barley and contained honey inside.
Do you love baking just as much? Leave your comment and let us know your favorite dessert recipes!