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Cappacino Banoffee Pie – A delicious mouthful

Posted on February 2, 2011 by in desserts

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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. 

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14 Responses to “Cappacino Banoffee Pie – A delicious mouthful”

  1. Adele 2 February 2011 at 9:19 am #

    Cappucino flavoured Marie cookies! I tell you, the moment I turn my back the best things happen back home!

  2. My Carolina Kitchen 2 February 2011 at 1:08 pm #

    I've never heard of this. It's so much fun to learn new things from around the world. Gorgeous photos as always. Also not familiar with the tip about turning bananas black. Very interesting. I'm making a note of it.

  3. Ishay 2 February 2011 at 3:30 pm #

    Banoffie pie- you're a woman after my own heart. In Uni on special occassions, I used to buy the soft ready made sponge flans, fill with caramel and sliced bananas & flake crumbles- we felt so spoilt eating this!
    That salted caramel sounds amazing- I really want to try some on chocolate cake too. Thanks for the tip re bananas. And might I add, what a stunning pic of the bananas with black skin!

  4. Marisa 2 February 2011 at 5:17 pm #

    Did someone say 'salted caramel'? I'm literally drooling over your banoffee pie Nina – the indivual tartlets look adorable!

    PS: Great tip about the banana – nothing I hate more than gross looking brown banana in day old fruit salad.

  5. That Girl 2 February 2011 at 7:53 pm #

    Banofee pie is something I've heard of, but never been lucky enough to find on a menu.

  6. Anonymous 3 February 2011 at 10:57 am #

    Dan het die banoffe pie darem altyd lekker gesmaak ELANA

  7. Rose&Thorn 3 February 2011 at 11:33 am #

    Oh Nina, why do you make it so hard to stay in shape. I've just picked up 5kgs looking at this recipe and now you've forced me to print it and make it! Evil woman!! My heart is all flutter in anticipation!

  8. SavoringTime in the Kitchen 3 February 2011 at 5:31 pm #

    Oh my, that looks deliciously decadent! What a great tip about bananas – I hadn't heard that before.

  9. Jenn @leftoverqueen 3 February 2011 at 10:40 pm #

    I have not heard of this, but it looks and sounds absolutely decadent and delicious! You were one lucky girl growing up!

  10. Vacancies 8 February 2011 at 2:45 pm #

    looks palatable, I can't wait to have this meal

  11. Jeanne @ CookSister! 8 February 2011 at 4:38 pm #

    I don't like bananas at all (and the pic of those smooth black bananas is frankly disturbing LOL!) but I DO like salted butter caramel!! Can I please just ave that bowl of caramel and a spoon?? :o)

  12. Kevin 12 February 2011 at 10:00 pm #

    That banoffee pie looks so creamy and good!

  13. Suney 17 August 2011 at 3:19 pm #

    Goeie dag, 'n Vriendin van my se
    skoonma het my jare gelede die piesangs in kookwater ding geleer, dit is wonderbaarlik dat dit werk, die piesangs word nie swart nie.
    Doen dit gereeld as ek piesang slaai maak.

  14. Suney 17 August 2011 at 3:31 pm #

    Wil net byvoeg, piesangs se skil word wel swart in die warm water, maar die geskilde vrug behou sy kleur.

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