Today, I enjoyed having friends in our home to listen to the work of our friends who are serving on the mission field in London, England.
For dessert we had a traditional British dessert called "Banoffee Pie." The 'Brits' say it's an American dessert. I was totally unaware of this dessert and had definitely never had a taste!
Once we cleaned the dishes . . .and maybe scraped the edge of the pan of the left-over goodies, I looked on the web for some Banoffee Pie history. Here's what I found from Wikipedia, the free encyclopedia.
A slice of banoffee pie.Banoffee pie (also spelled banoffi, or banoffy) is an English pastry based dessert made from bananas, cream, toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate and/or coffee.Credit for the cake's invention is claimed by Ian Dowding and Nigel Mackenzie at The Hungry Monk restaurant in Jevington, East Sussex. They developed the dessert in 1972, having been inspired by an American dish known as "Blum's Coffee Toffee Pie", which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding adapted the recipe to instead use the type of soft caramel toffee created by boiling a can of condensed milk, and worked with Mackenzie to add a layer of bananas. They called the dish "Banoffi" and it was an immediate success, proving so popular with their customers that they "couldn't take it off" the menu.
The recipe was adopted by other restaurants, and was reported on menus in Australia and America. In 1994 a number of supermarkets began selling it as an American pie, leading Nigel Mackenzie to offer a £10,000 prize to anyone who could disprove their claim by finding any published pre 1972 recipe for the Pie. Mackenzie erected a blue plaque on the front of The Hungry Monk confirming it as the birthplace of the world's favourite pudding.
The recipe was published in The Deeper Secrets of the Hungry Monk in 1974 (now out of print), and reprinted in the Hungry Monk's later cookbook In Heaven with the Hungry Monk (1997). Ian Dowding has since put his original recipe online because he is "pedantic about the correct version", and stated that his "pet hates are biscuit crumb bases and that horrible cream in aerosols". The recipe for the dish is often printed on the tins of Nestle's condensed milk, giving no acknowledgement as to where the recipe came from.
The word "Banoffee" has entered the English language and is used to describe any food or product that tastes or smells of banana and toffee
2 cans sweetened condensed milk (Eagle Brand milk) (I used fat free)
3 cups graham cracker crumbs
1/2 cup butter, melted
whipped cream (either fresh or cool whip)
grated chocolate, chocolate syrup, or chopped chocolate candy bar
Remove wrapper from sweetened condensed milk and place in large sauce pan. Cover with water and keep simmering for 2 hours. Add additional water as necessary. Remove cans from pan and let cool 30 minutes before opening (or you'll have exploding hot toffee on you. I know!)
While the cans are cooking, combine graham cracker crumbs and butter. Press into a 9 X 13 pan. Bake at 350 for 10 minutes. Allow to cool.
Pour warm toffee on graham cracker crust and spread to the edges.
Cover and place in refrigerator. This can be done a day ahead!
Just before serving, slice bananas onto toffee. You can either do a few bananas (3) or a lot (6). Your preference!
Top with fresh whipped cream or cool whip and sprinkle with shaved or chopped chocolate bar or drizzle with chocolate syrup. I used a large symphony bar with toasted almonds and toffee pieces.
Cut into squares and serve! This is an easy dessert to half if you're needing a smaller amount.