For the lovers of decadent sweets who do not like chocolate, banoffee pie was invented. It’s the best description for this tart. How much your soul hurts when you eat it thinking about how many calories are in a teaspoon that is how many cheers you would hear if you would pay enough attention to your taste buds – they simply make waves like supporters on a stadium. And as good as it is, as easy it is to make it!
Banoffe pie is also dear to me because it was one of the first things I learned when I entered a professional kitchen. I remember I still didn’t know how to hold the spatula properly in my hand and the head chef was looking over my shoulder and gave me instructions. Memories, memories! But let’s get back to the recipe …
Whipped cream is usually used to top the pie but I am not a cream lover so I use it as less as possible but, if you like it, don't hesitate to put a big spoon full next to your slice, on the plate.