I'm part English, and I recently returned from a trip to London. So I've decided to make banoffee pie. This may also have been inspired by the banoffee pie I sampled at Kateh restaurant in London, noted a few entries ago. The potluck is not until Wednesday so tomorrow I'm going to make the biscuit base and the toffee layer. Then before serving I'll load it with whipped cream, sliced bananas, and a little chocolate syrup. I reckon if I do the cream and bananas ahead then the bananas might go brown and sink into the cream.
I'm taking a risk here because though I've had a banoffee pie or two in my day, this is my first time making it.
Wish me luck!