Banoffee, first called Banoffi pie, was created in the 1970’s by the chef and the owner ofThe Hungry Monk restaurant in east Sussex. It was so popular that other restaurants copied the dessert and until today you’ll find it on menus across the world.
It’s been adapted into cupcakes, cakes and dessert versions of the pie. No matter how it’s served, the unmistakable great flavour of bananas and toffee is a hit that will always be appreciated world wide.
I made a simple dessert by baking puff pastry in a muffin tin until golden and flaky. While that was baking, I fried some banana in butter and brown sugar, then added a little fresh cream and allowedthe sauce to reduce slightly. Spoon the bananas and sauce into and over the pastry cases and serve it with whipped cream. It’s not the most attractive dessert, but boy, does it satisfy!