Banoffee ginger cone

Banoffee ginger cone

Hungry For That
Lauren Bamford

This is just a little twist on the classic pie. Ian Dowding and Nigel Mackenzie, who are credited with creating the banoffee pie in England in 1972, have gone on to say they disapprove of it being made with cookie-crumb bases and aerosol cream. They seem to be cool with using condensed milk from the can and instant coffee, though. All good with me. I’ve tried not to upset them too much with this rendition.


Quantity Ingredient
2 ripe bananas, sliced lengthways


Quantity Ingredient
2 egg whites
95g brown sugar
1/2 teaspoon natural vanilla extract
1/8 teaspoon salt
100g plain flour
40g unsalted butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon ground ginger
1 tablespoon milk

Coffee cream

Quantity Ingredient
300ml thickened cream
1/2-1 teaspoon coffee, finely ground

Dulce de leche

Quantity Ingredient
1 litre goat’s milk or full-cream milk
110g white sugar
2.5 cm piece cinnamon stick
1/4 teaspoon bicarbonate of soda, dissolved in 1 tablespoon water


  1. Put the banana slices in the freezer for 3 hours, or until they are frozen.
  2. To make the cones, combine the egg whites, sugar and vanilla extract in a small mixing bowl. Stir in the salt and half of the flour, then mix in the melted butter. Using an electric beater, beat in the remainder of the flour and the cinnamon, nutmeg, ginger and milk. Heat a waffle iron and lightly oil with cooking spray. Place 1/6 of the batter in the iron and cook for 45 seconds on each side. Roll the waffle onto a cone roller and let cool. Repeat with the remaining batter.
  3. To make the coffee cream, whip the cream until semi-stiff peaks form then fold in the coffee. Refrigerate until needed.
  4. To make the dulce de leche, combine the milk, sugar and cinnamon stick in a saucepan. Stirring constantly, bring the mixture to a simmer over a low–medium heat. This should take about 2–3 minutes. Once simmering, remove the pan from the heat and stir in the bicarbonate of soda. It might bubble up a bit. Once the bubbles die down, return the pan to a low–medium heat and bring the mixture to an even simmer, making sure it’s not simmering too gently. Cook, stirring frequently, for 1 hour, or until the mixture becomes a golden caramel colour and is the consistency of thick honey. As the colour starts to change, be sure to stir more frequently to prevent sticking. Stir until you reach your desired consistency and colour. Strain the mixture then let cool.
  5. To serve, dunk the collar of the cone into the dulce de leche then spoon 1 teaspoon of dulce de leche into the cone. Top with two slices of banana and fill with the coffee cream.

Recipe notes

  • Cones: If you don’t have a waffle iron, just buy 6 waffle cones from your local ice cream store.

    Dulce de leche: If you are short on time, you can make a cheat’s version of dulce de leche. Bring a saucepan of water to the boil. Once boiling, reduce to a simmer and add an unopened 400 g tin of sweetened condensed milk. Cook, covered, for 1–1½ hours. Make sure that there is always enough water to cover the tin. Drain and let the tin cool for 5–10 minutes before opening. If the dulce de leche becomes too thick, beat it using an electric mixer for 1–2 minutes, or until the lumps have dissolved and the dulce de leche is smooth.
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