Banoffee Pie — The Dessert That Traveled all the way from England.

They say love at first sight isn’t real… however, they’ve clearly never seen a Banoffee Pie.

The first time I met this caramel-covered beauty was during my travels in England — in a tiny café tucked away on a rainy day in London. I remember the smell of freshly brewed coffee, the chatter of people hiding from the drizzle, and then — that slice of pie arrived like sunshine on a plate. One bite later, and I was a goner. Sweet, creamy, banana-y bliss!

Since then, the memory has stayed with me, and so last night, I decided to bring that dessert (and moment) back to life in my South African kitchen. After all, good memories — and desserts — deserve a second serving.

🥧 Banoffee Pie Recipe — No-Bake and 100% Trouble

Serves: 8
Prep time: 25 minutes
Chill time: 3 hours (if your willpower allows it)

Ingredients:

• 200g Tennis biscuits, because… we’re proudly South African 🇿🇦)
• 100g butter, melted
• Pinch of Fine Cinnamon
• 1 tbsp Designated Coconut
• 3 ripe bananas, diced
• 1 tbsp Lemon Juice
• 1 cup fresh cream
• 1 tsp vanilla essence
• 1 tbsp icing sugar
• 1 tin caramel condensed milk (aka “gold in a can”)
• Grated/chopped chocolate or cocoa for topping

Instructions:

1. Make the base: First, crush the biscuits until they resemble fine sand (you can use a food processor or a rolling pin — and yes, some frustration may be involved). Then, mix in the melted butter, cinnamon, and coconut. Press the mixture into a pie dish, and afterward, chill it for about 30 minutes.
2. Now the bananas: Meanwhile, dice the bananas and toss them in lemon juice. Strain and combine with the filling to prevent browning.
3. Filling cream: Next, mix the cream, vanilla, and icing sugar until the mixture is thick. Then, fold in the caramel and gently combine the bananas. As a result, you’ll get a smooth, dreamy filling.
4. Top and chill: Finally, sprinkle chocolate or cocoa over the top. Chill for at least 3 hours before serving — or, if patience isn’t your strong suit, sneak a taste early and call it quality control.

A Dessert That Travels Well

Banoffee Pie has that perfect mix of flavors that works anywhere in the world — from a British tea room to a South African braai table. In fact, it’s comfort food with class. The creamy layers, the crunchy crust, the caramel that sticks to your spoon… it’s dessert diplomacy at its finest.

Every time I make it, I feel like I’ve taken a little food journey — back to that London café, yet with my own local twist. Sometimes food does that; it connects places, people, and memories — one delicious bite at a time. Besides, it reminds us that travel doesn’t always require a plane ticket — sometimes, it just starts in your kitchen.

Final Thought

So, next time you spot a few sad bananas in your fruit bowl, don’t let them go to waste. Instead, give them a happy ending — turn them into Banoffee Pie and make your taste buds do a happy dance.

And remember: sharing is optional. 😉

Till our next cooking session, my fellow sweet-toothed friends — from Enzelle, your Eating Tourist guide, cheerio! 🍰✨