Whenever I heard of Banoffee pie I would turn my nose up, though this wasn’t a treat I remember being at any kids parties or gatherings growing up. I associated this pie with America and only when I came to make this dish for this little blog did I learn that it is in fact from England.
Growing up I associated bananas and my brother as synonymous. I would pick chocolate milk and he would pick banana milk, any flavor of candy except banana would work for me whereas he would gobble anything and everything banana flavored up first.
The creator of this pie only died a couple of months ago so it seems only too fair that I made this on the same year as a his passing. As a kind of homage to Nigel Mackenzie’s legacy this pie has me sold with the love of banana now firmly established in my own life.
One of the most beautiful quotes regarding this pie comes from the man himself: "Nigel suggested bananas and straight away we knew we had got it right. Like the classic combinations of strawberries and cream, bacon and eggs and sausage and mash it is something that is more than just the sum of its parts.” It sounds almost romantic and this dish seems so iconic that it’s a little hard to believe its only been around for a little over forty years.
How to prepare Banoffee Pie
- Make that base: Stir the crushed biscuits and melty butter together until it holds together.
- Press: Press the crushed mixture into the base and edges of your dish.
- Chill: Chill the base.
- Cook that butta and sugar: For the filling, place the butter and sugar into a saucepan, stirring until the sugar has dissolved.
- Caramellllll: Add the sweetened condensed milk and turn on high, stirring until you have your caramel.
- Set: Pour the caramel into the chilled base and return to the fridge to set fully.
- Ba na na: Slice those bananas on top of that set caramel.
- Whipped cream: Whip your cream and spoon on top of the nanas.
- Garnish: Top with grated chocolate.
- Serve: Slice and serve. Dig in!
Tips for the best Banoffee Pie
Cooking your caramel: You don't want to cook your caramel too long or simmer on high heat for longer than 75 seconds as it will firm up too much once it has chilled.
If burnt bits appear in your caramel: Despite best efforts and following the recipe exactly you may notice in the last 10 seconds of stirring your caramel that burnt bits are appearing (it has happened to me several times). The easiest option is to pour the caramel over your base through a sift which should catch all those caramel bits and give you a beautiful filling regardless.
Weight of the double cream: So if you do not have a milliliter measuring cup the gram weight comes to 294 grams or this is slightly less than 1 ¼ cups of double cream before whipping.
Best served: Putting the sliced bananas and cream on top of the caramel is best just before serving to avoid the bananas browning. This is best served within 1 hour of finishing up and leftovers are best kept covered in the fridge.
How much chocolate on top: Banoffee pie should only have a slight taste of chocolate as a garnish which means this is left up to your preference, the amount in grams is about 7-10 grams (preference again) or 2 tablespoons of grated chocolated scattered over the top.
More banana desserts you'll enjoy
Bananas Foster
Thai Banana Fritters
Banana Butterscotch Pudding
Banoffee Pie
Adapted from Carnation.co.uk
Serves 8
Ingredients:
Base
250 grams / ½ pound digestive biscuits, crushed
100 grams / 3.5 ounces butter, melted
Filling
75 grams / 2.65 ounces butter, cubed
70 grams/1/3 cup light brown sugar
1 can (397 grams) sweetened condensed milk
Topping
3 medium bananas, sliced
300 milliliters double cream
To serve
Grated chocolate
Directions:
Greaseproof a tart or pie dish and set aside.
Place the crushed biscuits in a bowl and pour in the melted butter, stirring to combine until it holds together and no crumbs remain in the bowl.
Spoon into your tart or pie dish and press into evenly on all sides, smoothing out the top edges also.
Place in the fridge for 10 minutes to chill.
To make the caramel filling, place the butter and sugar into a saucepan on low heat, stirring until the sugar has dissolved.
Add the condensed milk and increase the heat to high, stirring continuously until it has thickened and has a light caramel color, approximately 1 minute.
Pour over the refrigerated base and allow to cool at room temperature and place in the fridge for 1 hour to set.
Lay the sliced bananas over the chilled caramel and set aside.
Whip the cream until soft peaks have formed and spoon over the top of the pie, smoothing out as necessary to cover over most of the bananas.
Finish by sprinkling the grated chocolate evenly over the cream.
Slice and serve chilled.
Print
Banoffee Pie
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 1 hour
- Yield: Serves 10
- Category: Pies & Tarts
Description
Banoffee Pie is thanks to the British and this is a recipe of classic flavors that will satisfy caramel and banana pie lovers alike.
Ingredients
Base
250 grams / ½ pound digestive biscuits, crushed
100 grams / 3.5 ounces butter, melted
Filling
75 grams / 2.65 ounces butter, cubed
70 grams/1/3 cup light brown sugar
1 can (397 grams) sweetened condensed milk
Topping
3 medium bananas, sliced
300 milliliters double cream
To serve
Grated chocolate
Instructions
- Greaseproof a tart or pie dish and set aside.
- Place the crushed biscuits in a bowl and pour in the melted butter, stirring to combine until it holds together and no crumbs remain in the bowl.
- Spoon into your tart or pie dish and press into evenly on all sides, smoothing out the top edges also.
- Place in the fridge for 10 minutes to chill.
- To make the caramel filling, place the butter and sugar into a saucepan on low heat, stirring until the sugar has dissolved.
- Add the condensed milk and increase the heat to high, stirring continuously until it has thickened and has a light caramel color, approximately 1 minute.
- Pour over the refrigerated base and allow to cool at room temperature and place in the fridge for 1 hour to set.
- Lay the sliced bananas over the chilled caramel and set aside.
- Whip the cream until soft peaks have formed and spoon over the top of the pie, smoothing out as necessary to cover over most of the bananas.
- Finish by sprinkling the grated chocolate evenly over the cream.
- Slice and serve chilled.
Notes
Cooking your caramel: You don't want to cook your caramel too long or simmer on high heat for longer than 75 seconds as it will firm up too much once it has chilled.
If burnt bits appear in your caramel: Despite best efforts and following the recipe exactly you may notice in the last 10 seconds of stirring your caramel that burnt bits are appearing (it has happened to me several times). The easiest option is to pour the caramel over your base through a sift which should catch all those caramel bits and give you a beautiful filling regardless.
Weight of the double cream: So if you do not have a milliliter measuring cup the gram weight comes to 294 grams or this is slightly less than 1 ¼ cups of double cream before whipping.
Best served: Putting the sliced bananas and cream on top of the caramel is best just before serving to avoid the bananas browning. This is best served within 1 hour of finishing up and leftovers are best kept covered in the fridge.
How much chocolate on top: Banoffee pie should only have a slight taste of chocolate as a garnish which means this is left up to your preference, the amount in grams is about 7-10 grams (preference again) or 2 tablespoons of grated chocolated scattered over the top.
Adapted from Carnation.co.uk
Nutrition
- Calories: 528 calories per serve
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