Banoffee Pie – The Quintessentially English Pie

Legend has it that the Banoffee Pie was invented in 1972 in Jevington, East Sussex, England by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant.

Unfortunately, it was not patented which resulted in some supermarkets repackaging it as an American pie.

There are a couple of ways to spell the name…most call it Banoffee Pie which is an obvious combination of the word Banana and Toffee but the Hungry Monk restaurant prefers to call it Banoffi.

Now, there are several ways to make a good Banoffee Pie although the traditional way is a wee bit “dangerous”. It involves placing an unopened can of condensed milk into a pot of boiling water and letting it boil away for about 3 hours.

If you are not careful and the water evaporates away, the unopened can may explode! Banoffee Pie

Ingredients

Tin (400g) of CONDENSED milk

Three large bananas, sliced

One packet of Hob-Nobs (or any digestive biscuits)

1 cup of double cream, or whipping cream

2 tablespoons butter Preparation

1. Place the digestives into a freezer bag and crush them with a rolling pin until they are crumbly.

2. Melt the butter in a saucepan.

3. In a bowl and using your hands, combine the crumbs and liquid butter until well combined.

4. Pat crumbs into a pie dish or fairly large glass dish (e: Pyrex) until the base is covered.

5. Place the base in the refrigerator to set.

6. To caramelise the condensed milk, place the tin in a shallow pot or pan of boiling water. Do not open tin first though.

7. Allow to milk to boil for about 2 hours.

8. You should put a lid on the shallow pot or pan to ensure the water does not completely boil away. Please check regularly to ensure there is water in the pot/pan all the time.

9. When done, very carefully remove the tin and allow it to cool. I suggest pouring some cold water on the tin.

10. When it is cool enough for you to handle it, very carefully open the tin. At this point, the milk will have caramelised and if still hot, may splatter out of the opening.

11. Carefully, spoon the caramelised milk/toffee from the tin and spread it over the biscuit base.Place the dish into the fridge again to cool for half an hour.

12. Remove dish from refrigerator and arrange the sliced bananas on top of the toffee.

13. Meanwhile, whip the cream until peaking, then fold on top and smooth it out.

14. Place into the refrigerator again to cool and serve when needed.

Banana Split Recipe

Who does not enjoy a Banana Split Ice Cream once in awhile?

It’s a tradition that brings back such good memories from our childhood and how once a upon a time,we could eat a huge Banana Split Ice Cream all by ourselves and not gain a pound for our indulgence!History and Origins of Banana Split

Have you wondered about the origins of this interesting dessert?Here’s something I picked up while reading Wikipedia:

As history would have it, apparently, one David Evans Strickler, apprentice pharmacist in Latrobe, Pennsylvania, enjoyed inventing sundaes at the store’s soda fountain and is credited for inventing the banana-based triple ice cream sundae in 1904.

A year or so later, according to historians, a Boston ice cream entrepreneur created the same sundae, with one minor oddity — he served his banana splits with the bananas unpeeled until he discovered that ladies preferred them peeled! Duh!

In 1907, restaurant owner Ernest Hazard organized an employee contest to come up with a new ice cream dish. When none employees came up with any innovative ideas, he split a banana lengthwise, threw it into an elongated dish (called a boat) and created his own dessert.

The town commemorates the event each June with a Banana Split Festival.

Later, Walgreens was credited with spreading the popularity of the banana split.

The early drug stores in the Chicago area adopted the banana split as a signature dessert. Fountains in the stores proved to be drawing cards, attracting customers who might otherwise have been just as satisfied having their prescriptions filled at some other drug store in the neighborhood.

Here’s a recipe for the ever-popular ice cream snack and dessert.
Banana Split Recipe

Ingredients

2 large Bananas, peeled

ice cream of your choice preferably two different flavours

chocolate or strawberry sauce

chocolate rice

whipped cream

fresh strawberry, cut in half

seeds and nuts of your choice

Preparation

1. Arrange side-by-side one large scoop of ice cream each on an oblong-shaped glass serving plate.

2. Place a Banana each at side of the ice-cream scoops.

3. Sprinkle with the chocolate rice, seeds and nuts.

4. Squeeze some sauce in a zig-zag manner over the dessert.

5. Arrange the cut strawberry and it’s ready to eat!

Easy Banana Cheesecake recipe

Another version of a popular Banana Cake recipe…the yummy Banana Cheesecake recipe.

It’s very easy to prepare, uses minimal ingredients and most importantly, it’s soooo delicious! Banana Cheesecake recipe.

Ingredients

2 cups digestive biscuits or Chocolate Hob-Nobs, crushed

1/3 cup butter, melted

3 (8 ounce) packs of cream cheese, softened

3/4 cup caster or white sugar

3 eggs

1 teaspoon vanilla essence

1/2 cup mashed bananas

1 banana, sliced, optional

Chocolate sauce, optional.

Preparation.

1. Preheat the oven to 175 degrees C.

2. In a bowl, mix together the biscuits and melted butter. Press into the bottom of a greased medium-sized round baking dish. Place in the refrigerator to allow it to set.
3. Meantime, in another bowl, lightly beat the cream cheese with the sugar until smooth. Add eggs one at a time, then the vanilla essence and mashed bananas. Pour into the prepared crust.

4. Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.

5. Place the sliced bananas on the cheesecake and pour chocolate sauce on top.Tips:/b>

1. I recommend using Philadelphia Cream Cheese as it’s really soft and seems to do well when baked.

2. You can crush the biscuits in two easy ways: either pound on them gently without taking them out of their wrapping or place them in freezer bags and pound them to crumbs.

Be careful that you don’t tear the wrapping or the freezer bag. That will result in crumbs flying all over your kitchen counter! Yikes!

3. Melting butter is easy; after measuring, place the lump of butter into a saucepan and let it melt over very low fire or you can microwave it on medium. I prefer the saucepan method though.

4. You can purchase the chocolate sauce in most quality shops selling baking products or established supermarkets.