The best Banoffee Pie recipe

I never used to like desserts. As a child I was rarely offered anything sweet after a meal as my parents generally rounded off a good dinner with a variety of cheese and fruit. It’s only in the past few years that I have developed a bit of a sweet tooth and this new interest was furthered when I was given a copy of a book called ‘Secrets of the Hungry Monk’. The Hungry Monk is a great pub and restaurant in East Sussex, England and is birthplace of Banoffee Pie, that glorious concoction of caramel, bananas and coffee flavoured cream that has been copied and served around the world.

Here is the original recipe for Bannofi Pie (and the original spelling) and the one that is absolutely the best. It can be made quicker by buying ready made caramel, but if you have the time to boil up the cans of condensed milk for the required hours, it really is worth it. The recipe calls for 5 hours of boiling, but I have always had a great result in 3 hours.

A tip here: I boil several cans at a time then I always have ready cooked caramel in a tin to take with me to the cottage. You can also use a graham cracker base rather than pastry.