Cappacino Banoffee Pie – A delicious mouthful

Banoffee Pie – As a child I had no clue what it was, I did not even know such a word exist! What I did know about was a Banana and Caramel Flan that my mom always made as a weekend treat. It was basically a soft flan base with caramel, slices of banana and then the whole thing was topped with whipped cream.
When I got to varsity, one of the regular student hangouts had Banoffee Pie on the menu. That was when I first heard of the Pie’s existence. After reading up a little a realized that what my mom made for us, was indeed a Banoffee Pie.
Banoffee Pie is in actual fact an English creation, invented by Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington. The pie consists of smooth toffee topped with (sometimes)coffee-flavoured whipped cream. Dowding changed the recipe somewhat by making caramel by boiling a can condensed milk. Mackenzie added the banana and so the Banoffee Pie was born. Many American and Australian restaurants copied the idea and some American restaurants even sold it as American Pie, but Mackenzie erected a blue plaque on the front of The Hungry Monk confirming it as the birthplace of the world’s favourite pudding.


I tweaked the recipe a little and I even have the audacity to say that I think I made it better , not that banana, cream and toffee need to be made better. In stead of coffee-flavored whipped cream, I got the coffee flavor from the Cappacino flavoured Marie biscuits that I used and I drizzled salted caramel over the tart. A sublime creation indeed!


For the crust
1½ packets of Cappacino flavored Marie Biscuits
125gr melted butter
1 tbs golden syrup

Use a processor to make the crumbs from the biscuits and while the machine is running, add the butter and golden syrup. When the crumbs come together, take the back of a dessert spoon and line loose bottom pie dish with the crumbs. Place in the fridge to set.

For the filling

2 cans of Nestle Caramel
about 5 bananas – sliced
500ml whipped cream

Take the pie crus from the fridge and spread the all the caramel lavishly over the crust. Now arrange the slices of banana on top of that. When you are ready to eat, pile the whipped cream on top of the bananas and drizzle with the salted caramel.

For the salted caramel (must be made in advance)
 1/2 cup WHITE sugar 
1/2 cup heavy cream 
4 tablespoons unsalted butter 
1/2  teaspoon fleur de sel (or coarse kosher salt)

Place the sugar in a pot and allow to melt. Once the sugar starts to caramelize, watch the pot carefully as it burns very quickly.  When the sugar has caramelized into a lovely golden color, remove the pot from the stove and start to beat in the butter and cream. Keep stiiring until it thickens. Add the salt and cool. 

Chef’s tips: 
To prevent the bananas from turning black. Place the bananas ( with peels on) in a big bowl, Cover the bananas with boiling water and leave for about 3-4 minutes. the banana peels will turn black. Remove from the water and cool. Now the bananas are ready to be peeled and sliced and they will not turn brown.