There are cakes that have gained popularity over the years. It's what happens with the one known as Banoffee cake , a delicious and sweet cake that arrives directly from England, and that basically consists of a banana and toffee cake .
Its origin dates back to the year 1971 , moment of which dates the original recipe of this cake. It was elaborated at that time by a cook who worked in the Hungry Monk Pub (called Ian Dowding) and by its owner (Nigel Mackenzie), located in Jevington, East Sussex.
In fact, in 1974 the recipe was originally published in The Deeper Secrets of the Hungry Monk , and decades later it was recovered and reprinted in the kitchen edition In Heaven with The Hungry Monk .
Little by little, she began to be known until she became famous, to the point where she was baptized with the name of Banoffee , which could mean something like a blenging of banana and toffee, as an appointment Cookies in your recipe . Although it is true that the original name that we found at that time in the pub menu was really Banoffi .
Its preparation, as you will see throughout this recipe, is extremely simple. So much so, that it is quite likely that you will do it on more than one occasion. Of course, the recipe that we propose is the original.
How to make a Banoffee cake (banana and toffee)
The cake Banoffee It is one of those delicious desserts that surprise because of how tremendously easy they are when it comes to making them. The truth is that the taste of dulce de leche combines perfectly with the texture and flavor of banana, while cream gives it a certain neutral flavor, and dark chocolate a bit of bitterness.
Ingredients for the stuffing:
- 4 ripe bananas
- 3 cans of 400 g condensed milk
- 80 g of grated dark chocolate
- 450 ml of extra-fat whipped cream
- The juice of half a lemon
- 1 Teaspoon vanilla extract
Ingredients for the cookie base:
- 150 g of crushed type Digestive cookies
- 85 g of melted butter + Butter to oil the mold
Preparation of the Banoffee cake:
- Put the 3 cans of condensed milk (unopened) in a saucepan or pan and cover them well with water. Bring to a boil and then lower the heat, leaving the cans on low heat for 2 hours. It will be necessary to add water from time to time, to ensure that the cans of condensed milk are always well covered.
- After this time, turn off the fire and be careful not to burn yourself, remove the cans from the pan. Let them cool.
- Preheat the oven to 180º C.
- While the cans of condensed milk are cooled it is the ideal time to make the cookie base. For this we crush the cookies well if we have not done it before, put them in a bowl and add the melted butter. We mix everything well. We grease a cake mold 23 centimeters in diameter and add the biscuit dough, pressing well on both the base and sides.
- Put the base of the cake in the oven and cook for 12 minutes at 180º C. After this time remove from the oven and let cool.
- Peel the bananas and cut them into small slices. Put them in a bowl. Squeeze half a lemon and sprinkle the banana slices with it. Add the vanilla essence and mix again.
- Carefully spread this mixture throughout the cookie base.
- Open the cans of condensed milk and spread the milk candy that has formed on top.
- Sprinkle grated dark chocolate on top. Assemble the cream, and then spread a layer over the cake.
- Finally, sprinkle with a little more grated dark chocolate.
- Ready! Serve at room temperature.
- Banoffee Pie, the original recipe - By Ian Dowding .
- The Completely True and Utter History of Banoffee Pie .