Two chefs, Nigel Mackenzie and Ian Dowding claim to have invented this combination in 1971 in Jevington, East Sussex. It was a take on an American dessert, "Blum's Coffee Toffee Pie that used dulce de leche and mandarin oranges. Mackenzie suggested using bananas and it became a hit! Consequently, the word "Banoffee" was entered into the English language and became synonymous with anything that tastes or smells like bananas and toffee.
I discovered this recipe in the latest issue of Sift magazine, produced by King Arthur Flour. It can be found easily on the newsstand in your supermarket or book store. Being a lover of scones this one intrigued me, but there is a whole section on Scones that may entice you even more--savory to sweet!
2 cups King Arthur all-purpose flour (plain flour)
1 cup King Arthur whole wheat/white flour
1/2 cup (1 stick) unsalted butter, cold and cut into 1/2" pieces
1/4 cup granulated sugar
1 T baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 medium banana, mashed
2 tsp. Vanilla extract
3/4 cup Toffee bits
1/2 to 3/4 cup buttermilk
Preheat oven to 425F-degrees (I use convection, so I preheated mine to 400F-degrees). Line a baking sheet with parchment paper and set aside.
In a stand mixer, using the paddle attachment, combine all the dry ingredients on low speed. Turn the machine on medium and add the butter pieces. Continue to mix until it resembles "coarse sand." Add the toffee bits and mix once more. Add the mashed banana and vanilla extract and mix on low. While the mixer is running, slowly add the buttermilk--using just enough for the mixture to come together. I actually used almost 3/4 cups and it may vary depending if you are in a dry climate!
Remove the dough onto a lightly floured board and knead just a few times to come together. Divide the dough in half.
1 cup confectioners' sugar
1 T Light Karo syrup
1-2 T hot water
I used an off-set spatula to spread some glaze on the still warm scones. Now all you need is a cup of tea/coffee, maybe butter or clotted cream, and jam. Enjoy!