I can’t quite remember when I first discovered Banoffee pie but I seem to remember it being in my teens during the 80s. Along with Mississippi Mud Pie, Lemon Meringue pie , New York style cheesecake and double chocolate fudge cake. These were the desserts of choice down at the local (and rather good) American style burger joint. If you are from Ealing you might remember Dean’s. They did an amazing blue cheeseburger.
Who can resist a good slice of what is essentially layers of heaven. Biscuit base, caramel sauce, bananas topped of with a thick layer of cream. It just works for me and I have loved it ever since but in fact, rarely make it.
After attending a cookery masterclass (HERE) with Florence Knight and seeing how she used little glasses to serve up her Tiramisu I thought I would have a go at serving my Banoffee pies like that. I have also made an almond tiramisu and served it in glasses which you can read about HERE.
This worked well for me as I brought back some teeny little Duralex glasses from France this summer with the idea of using them for chocolate mousse. I like the thought of enjoying a delicious dessert but in mini form. It just helps to keep the calories a little more under control in this pretty sinful dessert.
Of course, I had to also add a few little twists to the classic and I went with a theme of ginger. Ginger nut base, caramel, bananas, whipped cream all topped off with a molten layer of melted ginger chocolate and a sprinkling of walnuts. I was going to add crystallised ginger before the cream but gave some to my daughter who did not approve. So, I left it out. But you shouldn’t and I won’t when making it for grown ups.
Little Ginger & Walnut Banoffee Pots