Presenting…Banapple’s Banoffee Pie

According to the web:

Banoffee pie, (also Banoffi), was invented in 1972 at The Hungry Monk Restaurant in East Sussex, England. A meditation on caramel, this pie consists of banana chunks reposing on a shortcrust layered with caramelized condensed milk and then garnished with tufts of billowy whipped cream. The caramel, also known as dulce de leche, is easy enough to prepare at home although a certain amount of courage is required. Going from condensed milk to the sticky, chewy, toffee-like treat involves boiling a can of the viscous substance for anywhere from three to five hours, covered with water at all times. Failure to do so invites the risk of injury to life, limb, and kitchen ceilings. Scary, but a reward awaits the brave. The more adventurous boil their cans in a pressure cooker, hastening the process to just 45 minutes; the most cautious of all will either bake the opened cans in an oven, stirring occasionally or cook the condensed milk over a double boiler. Zzz. Dulce de leche is available locally, so you can spare yourself the anxiety.

I swear, you must try this one from Banapple. It is REALLY yummy!

Banapple
225 Katipunan Ave,
Blue Ridge Q.C. (across Kopi Roti)
(632) 439-2675
banapple@gmail.com

Now, posting this makes me want to eat a slice again. Ugh! I guess my search for office furniture onlice can wait. Gotta have one bite first! LOL. Off to the kitchen NOW.