Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 1 June 2010

Banoffee Pie

It's hard to believe, but one year ago today I started The English Kitchen! What a great year it has been! I've cooked tons of food, baked lots of cakes, moved my home and kitchen, and worked my way through hundreds of delicious recipes.

I've had roughly a half a million visitors, from every corner of the globe, which is just fabulous!! I have really enjoyed getting to know some of you a little better, and all the feedback which I have received has been just wonderful. It's always nice to know you are appreciated! And I want you to know I appreciate all of you right back!!

I think anniversaries always call for celebrations, and celebrations always call for something tasty and delicious to eat! Wouldn't you agree???

Something rich and decadent of course, and you just can't much more decadent than a tasty Banoffee Pie! Once sneeringly called "The Staple of Middle Class Dinner Parties" by the Daily Telegraph, I think this tasty dessert has ridden the wave of criticism, and come out on top, a winner in every sense of the word!

At one time it was considered to be more than trendy. Now it is seen as pure comfort food. I don't know many people that don't like it! Quick, easy and oh so very deliciously scrummy . . .

Imagine a tasty, buttery digestive biscuit crust, stogged full of lucious toffee and sliced bananas, slathered with a rich topping of lightly sweetened double cream . . . and a final sprinkling of chocolate bits and sprinkles . . .

Every forkful is a celebration, truly. At least that's what Todd said, and I do so trust his opinion.

You can make your own toffee for the filling of course, but . . . why bother when you can get exactly the same thing in a tin, with all the hard work already done for you? I'm into comfort cookery, not extreme sports . . . truly.

Sometimes it's ok to cheat. Delia said so. I trust her opinion too. So there . . .

*Banoffee Pie*
Serves 4 to 6
Printable Recipe

A tasty little creation invented in a restaurant called the Hungry Monk, near Eastbourne in 1971. Digestive crumb base, toffee filling, sliced banana, whipped cream and chocolate sprinkles. What's not to like?

For the crust:
60g butter, melted
300g oaty biscuits, crushed until fine
(In America make a graham cracker crust, using 1 2/3 cup graham cracker crumbs, 1/4 cup sugar
and 1/4 cup plus 2 TBS of melted butter)

3 medium bananas, peeled and sliced
397g tin of Carnation Toffee
(approximately 2 cups dulce de leche)
350ml of double cream
(1 1/4 cup heavy cream)
1 TBS honey

To garnish:
chocolate shavings or sprinkles

Make your crust by mixing together the crumbs and melted butter. Press into a 9 inch tin or line the base of a bowl. Set aside in the fridge to chill for about half an hour. Dump the toffee into a bowl and loosen it with a fork. Spread it over the chilled base. Arrange the banana slices over top of the caramel. Whip the cream and honey to soft peaks. Spread over top of the bananas. Sprinkle with the chocolate shavings or sprinkles. Chill for several hours before cutting into slices or spooning out to serve.

Note - the original recipe from the Hungry Monk uses coffee powder on top.

In honor of my one year bloggiversary I am giving away to one lucky reader a copy of the delicious cookery book, Just like mother used to make, by Tom Norrington-Davies. This tasty book is a celebration of home cooking and just jammed full of good old fashioned British comfort eating and family classics. To get in on the fun just leave a comment at the end of this post! I'll be drawing a winner at the end of the week, so spread the word.


  1. Thank you for fabulous recipes and lovely eating. This one looks terrific.

  2. The pie looks gooey and perfect! Would it be sacrilege to replace the whipped cream with a layer of melty vanilla ice cream?

  3. I love your blog. I just discovered it about a month ago but have already made many of your recipes...I love your cabbage roll recipe.
    Recently I saw an episode of Come dine with me that have this pie on it. I can't wait to try to your recipe.
    Congrats on the blogiversary.

    Audrey Walker
    Tuktoyaktuk, NT

  4. Morning Marie - Happy Blogiversary!!! Hasn't time flown???

    Love Banoffee pie, its one of my most called for recipes at my show, I make little individual ones though so no one can say they got the smallest piece lol! I've made it using chocolate hobnobs for the base.... delish!!!

  5. happy 1 year! i enjoy every visit to your blog :) thank you for your daily posts :)
    great giveaway! thank you.

  6. Well what an eventful year this has been dear Marie! Thank you for your wonderful posts, delicious recipes, witty banter & warm blog friendship. And yes, Todd's so right, this is the PERFECT dish to celebrate with!
    Millie ^_^

  7. This recipe looks delicious Marie.
    Happy blogiversary !!


  8. Marie, I've never heard of banofee pie, but just looking at it, I know my family would love it! Congratulations on your Blogaversary! :)
    xoxo Pattie

  9. A year Marie! Well done to you for coming up with so many amazing recipes, most of which I have printed off and am now about to start on my THIRD binder...your recipes only!
    Peter doesn't like bananas but I can see this going down a treat when we have one of our family get-togethers...thank you! ~~~ Pat xxx

  10. Congratulations on one year! And many thanks for sharing.
    Banoffee pie- I don't just want to have this, I NEED to have it : )

  11. Happy Blogiversary, Marie! Looking forward to years more of recipes and fun here. :o) I'm not a big fan of bananas, but my hubby is--he would love this pie! Happy Day, dear friend--LOVE YA ((BIG HUGS))

  12. Thanks so much for this recipe! My husband loves banoffee pie! Of course, I think this might do something to the diet plan if I make it...

  13. Oh yeah! While I may not comment often, due to time constraints, I read every day. Made your BLT with cheese paninis the other day - WOW! Congrats on a year and this pie looks to die for! Much love - Raquel XO

  14. Happy Blogoversary Marie! I am extremely envious of this banoffee pie, I always find it irresistible and this looks fantastic :)

  15. It's never a year already!!!! Happy Blogiversary and heartiest congrats.

    I have never eaten banoffee pie but that oversight may well be rectified very soon.

  16. Happy blogiversary! :) It is such a treat to come by and visit you every day. My tummy thanks you. lol I think I may have to take a little trip to A Taste of Britain for a package or two of digestive biscuits. I suppose I could use a graham cracker crust but, then, it would not be authentic. Any excuse to pop over there is much welcomed anyway.
    We ALL loved your Welsh Cakes at our house! Delish.

  17. Donna - Stratford Canada1 June 2010 at 12:47

    Hi Marie: Thanks for this delicious recipe. I tried your Welsh cake recipe, and the little cakes turned out to be a real hit with my family.

    Happy anniversary on your one year posting. Looking forward to your second one.

  18. I love banoffee pie and this one just might be easy enough for me after the cookie ordeal. Happy anniversary! I look forward to your next twelve months of posts.

  19. The year has flown. Thank you for all the recipes you so willingly share.

  20. Woo! Banoffee pie! Best dessert ever!

  21. CONGRATULATIONS on this milestone! Not only have you been blogging for a year, but very regularly, as well! You know how I love all of your recipes and your beautiful blog.....and can IMAGINE how much I'd love to win this cook book! Crossing my fingers, again.... xx P&H

  22. Happy Blogiversary Marie! It was a fortuitous day when you began this blog and when I happened upon it. I always leave drooling and hungry :)

  23. Ohh that pie looks completely mouthwateing! Im yet to make a banoffee pie.
    And a very happy blogiversary to youuuu:) im looking forward to all the yumminess your blog will bring us in the future!


  24. Congratulations to one year of your blog!

  25. Sounds like a great cookbook. Again, you are most thoughtful in doing this. Love reading all your recipes and I still LOVE the cookbook I bought from you....use it all the time.


  26. Where did you get a three column blog template? I'm trying to find one and I can't.

    This treat looks yummy. Wish it didn't have any calories. I'm watching my waistline.

    Take care,

  27. Happy Anniversary. Found you site in January while wintering in Bournemouth UK. Now back in Canada. Love bananas. Scrumptious is the word not scrummy. Where did that come from?

    Pamela Ontario Canada.

  28. Teresa, North Carolina1 June 2010 at 18:08

    Happy one year anniversary! All your recipes look "scrummy-licious", Marie! I look forward to all your posts and would love to win that book!

    Teresa, North Carolina

  29. Marie thank you so much for writing all these recipes for us to enjoy! Reading your blog makes me hungry, every time! I have tried several recipes but even just looking at your colorful photos is a pleasure. Thank you very much!

  30. Wow - a year! And here I thought you were a seasoned pro at this blog stuff lol. I love banoffee pie, not made it in ages though.

  31. Marie this is to die for !! I love it! this is one of my favorites, and this look awesome!Your pictures are really beauty and tempting!! he,he.
    And Happy Anniversary by your lovely and yummy blog! I really enjoy it! hugsssss! gloria

  32. That pie looks delicious! And I could always use a new cookbook (I love reading them as much as I love making things from them)! :) Happy Blogiversary!

  33. Happy Blog Birthday! I love coming on here each day and looking at what delicious recipe you have cooked. You often inspire me to make my own versions as well. Here's to many more years!

  34. Always learning from you.
    See you next year

  35. OOOhhh! That pie looks wonderful. Sort of like a rich bananas foster in a crust. Yum! I love your blog. Thank you for letting me live my dream of "living across the pond" vicariously through your blogs!

    I look forward to the next year of adventures!

    Jackson, Michigan

  36. I love your blog. It's always beautifully written and illustrated. A credit to you!

  37. Happy, happy anniversary, Marie! May you be baking, cooking and sharing your delightful and sometimes wonderfully sinful creations, like today's Banoffee Pie, for another hundred years. I wish I could have a piece of this pie this VERY moment. How I WISH you were my neighbor -- I'd visit you EVERY day and of course, do ALL your dishes. Housework, as well! ::smiling::

  38. Happy blog-anniversary! Drooling over the banoffee pie.

  39. Wow that looks yum, and perfect timing, managed to find Dulce de leche at a Mexican store near me (pretty rare in NZ!), so I can make this husband will think its our anniversary not yours:) Congrats on a year! x

  40. Happy Blog Anniversary!
    I'm probably a bit newer of a visitor than many here, but I really enjoy your blog! Thanks for taking the time to share your love for cooking and baking with us! And I so enjoy your photos too! Thanks again!

  41. Happy 1st Anniversary and congrats on a wonderful blog! Banoffee pie is the PERFECT way to celebrate. One of my favourite desserts but I've never made itn, so really must try your recipe. I really enjoy your photos too!

  42. Congratulations :) I love banoffee pie, yours looks mouth-watering!

  43. Oh my - those pictures are making me hungry! I absolutely love banoffee pie and like looking at other people's recipes and getting new ideas - thanks for sharing this! (happy blog bday too!)

  44. Question... I would like to make this a day ahead, but I have never made whipped cream with honey. I usually use a little gelatin to stabalize the whipped cream when making ahead. will the honey have the same effect? Or will I still need gelatin. Also there is just the two of us, so it will last several days, so the stabalization is critical. I'd appreciate any suggestions. By the way, this looks so amazing, just found your blog, love it, can't wait to try some of the recipes!

  45. Honey is used here to sweeten the cream just that little bit. I've never had any problem with the cream over here splitting. I think it would be ok for a couple of days and I have never used Gelatin to stabilze it. I can't see why you couldn't use a bit of gelatin along with the honey, so that your cream stands up a bit longer. Let me know how it works out and many thanks for your nice words!


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