Banoffee Pie and some days in New York


The origin of Banoffee Pie is english, I have heard, but in my favorite New York Restaurant “The Fat Radish“ it was on the dessert menu, so here together with my travel to New York end of march. And imagine I found their recipe, so of course i want to share it with you here.

The first part of my stay in new York was dominated by concerts with my orchestra at Carnegie Hall. And it was a quite wonderful experience to play in this famous hall. The first days I just concentrated on the concerts, stayed just in the area which means fifth Avenue and Central Park. When the concerts were over , I moved to the Lower East End which is quite a contrast to midtown. I went to selected restaurant such as “The Fat Radish“, “Mission Chinese Food“ and some more.

An excursion to Brooklyn was one of the most memorable events during my visit, I crossed Williamsburg Bridge by foot and explored some spots there such as “Marley and Sons ( for a second breakfast) , Smorgasburg ( a Streetfood Market with view to Manhattan ), and Wythe Hotel with a spectacular rooftop bar.

My absolute favorite coffee shop was “Ludlow Coffee Supply“. I liked it so much that I still miss this spot.



  • 120 g butter at room temperatur
  • 30 g icing sugar
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • 130 g flour
  • 30 g cocoa powder
  • 1/4 tsp salt


  • 65 g sugar
  • 60 g butter
  • 1 can sweetened condensed milk


  • 3 ripe bananas , peeled and sliced
  • 300 g heavy cream , whipped
  • 30 g grated dark chocolate

For the crust, place the butter and icing sugar into the bowl of a stand mixer and beat until fluffy. Beat in the egg yolks and the vanilla extract. Fold in the flour, cocoa powder and salt. Press the dough into a pie pan. Prick the surface all over with a fork and refrigerate for 30 minutes.

Bake the crust in a 180° oven for about 20 minutes. Cool to room temperature.

While the crust is cooking, place the filling ingredients into a saucepan and bring to a boil. Lower the heat and simmer, stirring now and then, until the mixture forms a thick caramel, but still liquid, about 20 minutes. Pour the filling into the tart crust and let it cool to room temperature. Top with the sliced bananas, speed the whipped cream over the bananas, and finish with the grated chocolate.

( Recipe from the book “The Fat Radish“)