It is believed that Banoffee Pie Recipe was developed by Ian Dowding and Nigel Mackenzie in 1972. Over time banoffee pie became more and more popular and it is now served all over the world.
Mackenzie owned a cafe or restaurant in East Sussex, England known as the Hungry Monk and Dowding was the chef. Dowding apparently considered the thought after seeing as a famous dish called "Blum's Coffee Toffee Pie" which contains smooth toffee topped with coffee flavoured cream. According to Dowding though, this recipe rarely worked - it either didn't set properly or dried "like concrete".
Together they adapted the concept to toffee and bananas generating up the word "banoffi", which has now turned into "banoffee" and is also now area of the English language used to describe whatever tastes of banana and toffee. So they added the brand new Banoffee Pie for their menu and discovered it became quite popular that diners would actually request table bookings as long as this kind of dessert was about the menu. In reality, it became very popular which they simply cannot take it out of the menu.
After a couple of years or so Dowding claims that other local restaurants begun to include it with their menu, and they started to hear rumours that the dessert was being purchased from restaurants in Australia and America. In addition, it became highly popular in India during the late 1970's, probably as a result of young backpackers who enlightened the locals with this dish.)
Below is a fantastic Recipes in making your own
3 large bananas
300g biscuits (digestive biscuits are fine)
350ml double cream
1 tbsp icing sugar
100g chocolates (to embellish)
397g tin of caramel
1. Melt the butter in a pan. Even though the butter melts crush the oaty biscuits (employing a blender could be perfect, otherwise a plastic bag and rolling pin would get the job done nicely). Preheat the oven to 180C or gas mark 4. In a bowl mix the crushed biscuits with all the butter.
2. Transfer the biscuit / butter mixture into a 20-25cm flat round tin and press into a level layer.
3. Invest the oven and allow to cook for 10 mins. Look into the mixture has lightly toasted, when it hasn't provide a couple of more minutes.If you are happy consider the base out your oven and allow it to cool. Once cool, carefully transfer the bottom to some plate.
4. Once the base is cool, pour on the caramel evenly and set within the refrigerator for about One hour.
5. Once chilled, slice the bananas and put them within the caramel.
6. Put the chocolate in the microwave to melt, although it's melting whip the cream with the icing sugar until thick and spread over the bananas.
7. Finally, carefully pour the decorating chocolate over the Dessert Recipes and serve.