Banoffee Pie

  

 What Is Banoffee Pie? 

Banoffee pie is a British dessert made with banana slices, whipped cream, and a caramel sauce. The original recipe, created in 1971, is attributed to the owner and chef of Hungry Monk Restaurant in Sussex. Its name is a combination of the words “banana” and “toffee.” 

Ingredients

1 (13.4 ounce) can dulce de leche

1 1/2 cups graham cracker crumbs

1/3 cup white sugar

2 tsp ground ginger (Optional)

6 tbsp butter, melted

3 bananas, sliced

1 1/2 cups heavy cream

3 tbsp powdered sugar

chocolate shavings (Optional)

espresso powder (Optional)

Dulce de leche is a thick, rich, caramel-like confection made by slowly heating sweetened milk until it thickens and caramelizes. It has a milky flavor that is less intense and burnt-tasting than traditional caramel. It is a popular topping, filling, and ingredient used in many desserts worldwide, especially in Latin America.  

 Preparations

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C) 

Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate. 

  

 Bake crust in a preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.  

 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.

 

Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas. 

Refrigerate pie for at least 2 hours OR overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving.  

 

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Make a Classic Banoffee Pie!

Here's the recipe: 

 

For the base: 

• 7 tbsp (100g) butter, melted 

• 250g graham crackers or digestive biscuits, crushed  

 

For the toffee: 

• 7 tbsp (100g) butter 

• ⅔ cup (100g) dark brown sugar 

• 1 can (14 oz/397g) sweetened condensed milk 

 

For the top: 

• 3 to 4 bananas 

• 1¼ cup (300ml) heavy cream, lightly whipped 

• Cocoa powder 

 

Method: 

1. Crush the crackers/biscuits in a food processor or by hand, as finely as possible. Mix it with the melted butter and spread it around the base of an 8-inch (20 cm) springform pan. If you wish, you may grease the pan beforehand to make it easier to remove the pie later. Leave it in the freezer for ten minutes. 

 

2. Melt the butter and brown sugar in a non-stick saucepan over low heat, stirring all the time with a silicon spatula or whisk, until the sugar has dissolved. Add the sweetened condensed milk and bring to a boil, always mixing. Let it boil for about a minute and spread over the biscuit base. Let it cool for a few minutes and then chill it for at least 1 hour in the fridge, until firm. 

 

3. Slice the bananas and place them over the toffee. Top with whipped cream and decorate with cocoa powder. Leave it in the fridge until it’s time to serve.

 

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