Recipe: Banoffee Banana Toffee

Home Cooking Recipe: Banoffee Banana Toffee


The word Banoffee is actually a combination of banana banana and toffee toffee. The practice is very simple and has no technical content. Legend has it that in 1974, the super sweet-sweet British invented it because they loved bananas and toffees. This faction has been promoted to one of my favorite schools. The combination of bananas and dairy products is perfect. The original recipe comes from Nigella, but because many British people say that the original recipe is too sweet to eat, and the actual amount of digestive cake used in the process is different from that of the original recipe, so my recipe has a relatively large modification.



  1. First brew the toffee, fill it with a small pot of water, put it into the can of condensed milk, immerse it, boil it on low heat, keep it slightly boiling, ensure that the water has not passed the can, keep cooking for 2 hours, take it out and let it cool, and then condense the milk after opening the lid. Already caramelized

  2. The digestive cake is crushed with a pulverizer or a rolling pin, and the melted butter is poured into the bottom of the mold of the baking paper, and the circumference is left, leaving no more than 3 teaspoons. Keep the pie ready and sprinkle it on top

  3. The bottom of the digestive cake is placed in the refrigerator for half an hour or overnight. After refrigerating, take out three banana slices and lay them on the bottom of the digestive cake. Pour in the cooled caramel and put them in the refrigerator for 20 minutes.

  4. Remove it after refrigerating, add the whipped cream and smooth it, and put it in the refrigerator for 20 minutes. Take out the remaining digestive cake

  5. During the interval, the water melts the dark chocolate, and the chocolate is swayed with a crepe paper bag or a small spoon of chocolate. carry out. Put it in the refrigerator and refrigerate until it is taken out


1. Digestive cake 300g is enough, if you do not like the thick cake bottom can be slightly reduced by 50g (two biscuits) 2. Because I don't know how many grams of condensed milk in the country, I wrote 300-400, as long as I don't need to care too much about the specific grams in this interval, because the complete one is more convenient to boil, and the condensed milk is Sweeter, less amount, less affected 3, the amount of whipping cream according to personal preference and digestive cake circumference, if the circumference is relatively low, do not use too much whipping cream. I used 250g, just good, if the circumference is high and the caramel is less , can use 300g whipped cream 4. Bananas should be used as big as possible, with high maturity.

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