The first time I had banoffee pie was in Bangalore at a restaurant. Sweet, rich and decadent was what it was. Most restaurants and cafes make it so sweet, you don’t know what you’re eating. Before you know it you’re slapped with a sugar rush. I’ve this at home a few times and I remember this one time my colleagues in Bangalore demolishing an entire big batch of the stuff in under two minutes. You do not want to be there to clean up after a banoffee pie massacre. So this time I made them in cute little jars. The best thing is there’s no baking involved and it’s just assembling a few things together. I had the toffee/dulce de leche already from last week, so I saved time here as well.