The origin of banoffee pie is British as its invention is claimed by Ian Dowding and Nigel Mackenzie of The Hungry Monk Restaurant. The term “banoffee” means a combination of banana and toffee.
A delicious and easy to prepare dessert. The only cooking involved is the making of the toffee. You can even make these banoffee tartlets entirely without cooking by using store-bought toffee or dulce de leche.
I made a mini single-serve version using tartlet pans with removable bottoms.
- 1/2 c. of graham cracker crumbs
1 tbsp. of melted butter
1/2 tsp. of sugar
a pinch of salt
8 to 10 tbsps. of toffee (get the toffee recipe), preferably chilled
1 banana, sliced into rings
- In a bowl, mix together the graham cracker crumbs, butter, sugar and salt.
Divide between the tartlet pans and press lightly to cover the sides and bottom in an even layer.
Freeze the shells for about 15 minutes then carefully remove from the pans.
Fill the shells with toffee then top with banana slices. Add whipped cream and, finally, sprinkle with cocoa powder.
Cooking time (duration): 30 minutes, including freezing time for the shells
Number of servings (yield): 2
Meal type: dessert