Banoffee
The banoffee recipe comes straight from England. It was created in 1972 by Nigel Mackenzie and Ian Dowding, the owner and chef of The Hungry Monk restaurant in Jevington.
Banoffee is perfect for those who love creamy, banana-flavoured desserts!
Try it now.
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Preparation 20 min
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Rest 1 h 00
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Baking 2 h 30
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Servings 6
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Level Débutant
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Energy ≈ 800 kcal / serving
Ingredients
Milk jam
Banoffee
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Note
If you have left your milk jam in the refrigerator, heat it slightly to loosen it up a bit, so it will become smoother and more fluid.
Pre-requisite recipe
Preparation steps
Milk jam
Banoffee
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Banoffee
The banoffee recipe comes straight from England. It was created in 1972 by Nigel Mackenzie and Ian Dowding, the owner and chef of The Hungry Monk restaurant in Jevington.
Banoffee is perfect for those who love creamy, banana-flavoured desserts!
Try it now.
Note
If you have left your milk jam in the refrigerator, heat it slightly to loosen it up a bit, so it will become smoother and more fluid.
Ingredients
Milk jam
- Sweetened condensed milk (canned) : 1
Banoffee
- Palets Breton : 125 grammes
- Speculoos cookie : 65 grammes
- Icing sugar : 70 grammes
- Whipping cream 30% : 50 centilitres
- Unsalted butter : 50 grammes
- Bananas : 4
- Unsweetened cocoa powder : 3 cuillères à soupe
Preparation steps
Milk jam
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In a saucepan filled with water, heat the sweetened condensed milk.
(It must be covered with water and closed).
Let it simmer for 2 hours and 30 minutes.This step can be done the day before.
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At the end of these 2 hours and 30 minutes, remove the can from the pan and let it cool before opening it.
Only 3 to 4 tablespoons of milk jam will be used. A small can of condensed milk will be sufficient.Set aside.
Banoffee
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In a bowl, put the palets Bretons and the speculoos.
Crush them to keep a bit of texture. It should not become a fine powder. -
Add the melted butter and mix.
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In the bottom of the mould, layer with the mixture previously obtained.
It is necessary to pack the mixture well.Set aside in a cool place.
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Cut the bananas into slices and place them on the cookie base.
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Put the liquid cream in the mixer and whip it up while gradually adding the sugar.
It must be quite firm. -
While the cream is whipping, add 3-4 tablespoons of milk jam.
For better use, do not hesitate to relax it a little, it will be easier to spread.
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Cover with whipped cream.
Chill for a good hour.
Before serving, sprinkle with unsweetened cocoa.
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