It’s becoming pie season. Every time we talk about Banoffee pie, we hear from people who want to try the recipe, and for good reason… this British dessert is delicious… so delicious it got me my first job in America here in Parker 6 years ago. Here’s the simplified version of how to make the banana-and-toffee goodness:
- Take a can of condensed milk, throw it in a pot to boil for three to five hours (without opening the can).
- Afterwards, open it carefully and spread caramelized contents over a Graham Cracker crust.
- Chill in the refrigerator.
- Slice 2 bananas over the top, add whipped cream and serve.
IMPORTANT: Be sure to top up the water during boiling, as it will evaporate. There is no danger of the cans exploding whatsoever, unless the water evaporates! So, make sure there is always enough water in the pot.
The result is the best dessert ever. For the more elaborate ‘official’ recipe click here. If you haven’t tried this yet, you can thank me later.