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BANOFFEE PIE - BANANA, TOFFEE/DULCE DE LECHE, COFFEE, CREAM - SO GOOD!



My friend introduced me to this pie. The first time we made it, we followed another recipe but made some alternations. This time around, I adjusted the recipe based on that experience, and you are left with an absolutely perfect Banoffee pie. I am someone who is not experienced when it comes to baking or dessert making, and I was able to accomplish this. So if you're like me, don't be intimidated, this is actually very easy to make!



Banoffee pie is a dessert that originated in England in the 1970s. It is made with a pastry crust, usually made from crushed biscuits, a layer of sliced bananas, and a toffee filling made from sweetened condensed milk that has been boiled until it thickens and caramelizes. Some variations of the recipe include whipped cream or a dusting of cocoa powder on top.


The name "banoffee" is a combination of "banana" and "toffee." The dessert has become quite popular and is now commonly found in many countries around the world. It is often served at special occasions or as a sweet treat after a meal.


This is literally divine! It's so good and easy.







Banoffee Pie - recipe adapted from The New York Times


INGREDIENTS

  • 2 - 14oz cans of sweetened condensed milk for dulce de leche**see note

  • 2 1/2 cups/310 grams graham cracker crumbs

  • 10 tbsp/140 grams salted butter, melted

  • 3 barely ripe large bananas, peeled, sliced about ¼-inch thick**See note


For The Whipped Cream:

  • 2 cups cold heavy cream

  • 2 1/2 tbsp granulated sugar

  • 1 tsp vanilla extract

  • 1 healing tsp instant coffee granules

  • Chocolate shavings or fresh coffee grounds for garnish


Make the Dulce de leche: Take the labels off the cans of condensed milk. Put them in a soup pot and cover them with water. Make sure there are 2 inches of water above the cans. Bring to a boil, lower to simmer, and cook/simmer for 2-4 hours, adding more water as needed to ensure they are submerged at all times. 2 hours for a lighter color and less sweet dulce de leche, longer for sweeter & darker. Then remove and let cool for 30 minutes or overnight in the fridge.

Heat the oven to 350 degrees.


Make the crust: Combine graham cracker crumbs and melted butter in a medium bowl. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie tin. Press the mixture into the pie plate and up the sides using your fingers or the back of a spoon. Make sure it is well packed. Bake until set, 14-16 minutes. Let cool at room temperature for 30 minutes.


Add the Dulce de leche to a microwave-safe bowl and heat for 15-30 seconds or so until it is soft and spreadable. Spoon the dulce de leche into the pie crust and spread it into an even layer. Pile banana slices into a relatively even layer (they might overlap). Transfer the pie to the refrigerator while you make the whipped cream.


Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract, and instant coffee, on medium-high speed until firm peaks form, 2-3 minutes. Spread the whipped cream on top of the bananas and spread it to the edge, covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2-3 hours and up to overnight.


To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.

***NOTES

For the Dulce De Leche -do not use caramel sauce or store-bought dulce de leche unless you want a runny soupy caramel mess at the bottom of the pie- it just doesn't firm up in the fridge the same as making it from condensed milk - it's worth the time, plus it's very passive time.


For the Bananas - I recommend using ones that are a little green or barely ripe, so they are less sweet. The pie is SO sweet as it is, so this gives you banana flavor without the pie being saccharine or too sweet to enjoy (in my opinion). Plus, the less ripe bananas are firmer and hold up better.


Recipe adapted from the New York Times





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