Banana Toffee Pie Recipes

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BANOFFEE



Banoffee image

I heard about this pie in England, and be sure it's a wonderful one.

Provided by Madeleine

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 8

Number Of Ingredients 7

1 ½ cups graham cracker crumbs
1 cup butter
½ cup white sugar
3 teaspoons ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

Steps:

  • Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
  • In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
  • Open can and pour toffee into pie crust. Allow to cool.
  • Slice bananas over toffee.
  • Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

Nutrition Facts : Calories 709.6 calories, Carbohydrate 60.1 g, Cholesterol 159.2 mg, Fat 51 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 31.3 g, Sodium 344.1 mg, Sugar 47.8 g

BANOFFEE PIE



Banoffee Pie image

With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we've simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.

Provided by Margaux Laskey

Categories     pies and tarts, dessert

Time 30m

Yield One 9-inch pie

Number Of Ingredients 11

1 1/4 cups/155 grams graham cracker crumbs (about 10 whole graham crackers)
5 tablespoons/70 grams unsalted butter, melted
1/3 cup/65 grams granulated sugar
1/2 teaspoon kosher salt
2 1/2 cups/600 milliliters store-bought dulce de leche (about 20 ounces)
3 large bananas, peeled and sliced about 1/4-inch thick
1 1/2 cups/360 milliliters cold heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules (optional)
Chocolate shavings or fresh coffee grounds, for garnish (optional)

Steps:

  • Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. 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 plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
  • Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should 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, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 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.

EASY BANOFFEE PIE



Easy banoffee pie image

Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate. Who could resist?

Provided by Liberty Mendez

Categories     Dessert, Treat

Time 25m

Yield Serves 8-10

Number Of Ingredients 7

225g digestive biscuits
150g butter , melted
397g can caramel or 400g dulce de leche
3 small bananas , sliced
300ml double cream
1 tbsp icing sugar
1 square dark chocolate (optional)

Steps:

  • Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
  • Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
  • Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.

Nutrition Facts : Calories 518 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

MARY BERRY'S BANOFFEE PIE



Mary Berry's banoffee pie image

Mary Berry does her bit to promote that British classic, the banoffee pie. A recipe for a totally crowd-pleasing dessert! You will need a deep 20cm/8in spring form tin to make this recipe.

Provided by Mary Berry

Categories     Desserts

Yield Serves 8

Number Of Ingredients 9

150g/5½ oz digestive biscuits (about 10)
75g/2¾oz butter
75g/2¾oz butter
75g/2¾oz light muscovado sugar
1 x 397g/14oz full-fat condensed milk (see tip)
1 tsp vanilla extract
300ml/10fl oz double cream
3 small just-ripe bananas, sliced
50g/1¾oz dark chocolate, melted or cocoa powder

Steps:

  • Line the base of a deep 20cm/8in spring form tin with baking paper.
  • To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.
  • To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2-3 minutes - do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.
  • Whip the cream in a bowl until soft peaks form.
  • Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for an hour.
  • Remove from the tin, and zig zag the melted chocolate over the top or dust with cocoa powder.

BANOFFEE PIE



Banoffee Pie image

A delicious graham cracker crust topped with smooth toffee, banana slices, and freshly whipped cream.

Provided by Whitney Wright

Categories     Dessert

Time 32m

Number Of Ingredients 11

1 3/4 cups graham cracker crumbs ((about 11 full crackers crushed))
7 tablespoons unsalted butter (melted)
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup butter
1/2 cup dark brown sugar (packed)
1 14 oz can sweetened condensed milk
3 bananas (sliced)
1 1/2 cups heavy cream
3 tablespoons powdered sugar
chocolate shavings, swirls, or sprinkles for topping

Steps:

  • Preheat the oven to 350°F. Set the oven rack to the middle position of the oven.
  • In a medium size bowl combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix to combine.
  • Spread the graham cracker crumbs into a 9 inch pie plate or tart dish (see notes). Press the crumbs evenly up the sides and along the bottom of the dish. Bake for 7-8 minutes. Remove the crust from the oven and allow it to cool completely.
  • To make the filling, add the butter and brown sugar in a saucepan. Stir over medium low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from heat and pour over the crust.
  • Chill the crust and toffee for 2 hours or until firm.
  • Whip the cream and powdered sugar until stiff peaks form.
  • Place the sliced bananas overtop the toffee. Spread the whipped cream overtop of the banana slices.
  • Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired.
  • Pie must be stored in the refrigerator. Will keep for 2-3 days.

Nutrition Facts : Calories 506 kcal, Carbohydrate 41 g, Protein 2 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 114 mg, Sodium 227 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

BANOFFEE (BANANA TOFFEE) PIE



Banoffee (Banana Toffee) Pie image

An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.

Provided by Tara

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk, or more to taste
1 (9 inch) prepared graham cracker crust
3 bananas, sliced
1 cup heavy cream
2 tablespoons white sugar

Steps:

  • Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
  • Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
  • Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
  • Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

Nutrition Facts : Calories 459 calories, Carbohydrate 60.2 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 244.6 mg, Sugar 46.7 g

BANOFFEE PIE RECIPE



Banoffee Pie Recipe image

This Banoffee Pie is a magical tri-layer confection of bananas, toffee and whipped cream that will send your taste buds into an overdrive.

Provided by Julia Frey

Categories     Easy

Time 5h50m

Number Of Ingredients 8

3 cups chocolate wafers (or chocolate covered digestive cookies)
1/2 cup unsalted butter (melted*)
1 cup dulce de leche or caramel sauce (*)
2 bananas (sliced)
1 1/2 cups heavy whipping cream (chilled)
1/4 cup powdered sugar ((or confectioners sugar))
1 tsp vanilla extract
2 oz chocolate ((chips or chunks))

Steps:

  • Prepare an 8 inch tart or pie plate by greasing with butter and set aside.
  • Process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush with a rolling pin.
  • Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust at least 4 hours to set.
  • Melt the chocolate in a double boiler or in the microwave, then spread on a clean cookie sheet in a thin layer. Put the cookie sheet in the fridge to set for 1 hour. Remove from the fridge and drag the blade of your knife across the chocolate surface in smooth and firm movements to create curls. Once the curls are created, put them back in the fridge until needed.
  • Fill the pie crust with the prepared toffee filling and flatten with an offset spatula. Add a layer of sliced bananas.
  • Whip the heavy cream with icing sugar and vanilla until soft peaks form then top your sliced bananas with it. Use the back of your spoon to create swirls. Then top with chocolate curls. Chill banoffee pie in the fridge for two hours before serving to allow layers to set and flavours to meld.

Nutrition Facts : Calories 343 kcal, Carbohydrate 17 g, Protein 1 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 91 mg, Sodium 135 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

BANANA TOFFEE CREAM PIE



BANANA TOFFEE CREAM PIE image

Categories     Fruit     Dessert

Yield 12 servings

Number Of Ingredients 9

1 15 oz package Pillsbury all ready pie crusts
2 3 oz package cream cheese, softened
1/2 cup butterscotch caramel fudge ice cream topping
3 cups sliced bananas
2 1.4 oz toffee candy bars, chopped
1 1/3 cups whipping cream
2 Tbsp brown sugar
1 tsp vanilla
Banana slices

Steps:

  • Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. Bake at 450 degrees for 9-11 minutes or until lightly browned; cool completely. In small bowl, combine cream cheese and caramel topping; beat until smooth. Spread over bottom of cooled crust. Arrange 3 cups banana slices over cream cheese mixture. Reserve 2 Tbsp of the chopped candy bars; sprinkle remaining candy bars over banana slices. In small bowl, beat whipping cream, brown sugar and vanilla until stiff peaks form. Spread over pie. Refrigerate at least 2 hours before serving. Just before serving, garnish with reserved chopped candy bar and banana slices. Store in refrigerator.

BANANA-TOFFEE PIE



Banana-Toffee Pie image

Categories     Liqueur     Milk/Cream     Food Processor     Fruit     Nut     Dessert     Bake     Banana     Brandy     Chill     Bon Appétit     Ireland     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

Crust
3/4 cup whole almonds, toasted
1/2 cup plus 1/3 cup all purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
1 tablespoon banana liqueur or brandy
Filling
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
3 large bananas, peeled, sliced
2 tablespoons banana liqueur or brandy
Whipped cream

Steps:

  • For crust:
  • Finely grind almonds in processor. Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine. Add butter and process using on/off turns until mixture resembles coarse meal. Beat egg and banana liqueur in small bowl to blend. Gradually add enough egg mixture to form moist clumps. Gather dough into ball; flatten to disk. Wrap dough in plastic and refrigerate 2 hours.
  • Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Trim to fit. Freeze crust 15 minutes.
  • Line pie crust with aluminum foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake until crust is golden brown, about 10 minutes. Transfer pan to rack and cool completely.
  • For filling:
  • Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts. Continue cooking until mixture is thick, stirring constantly, about 3 minutes. Remove saucepan from heat. Stir vanilla extract into toffee mixture.
  • Toss bananas with banana liqueur in medium bowl. Arrange bananas in single layer in crust. Pour warm toffee mixture over bananas. Refrigerate pie until cool, about 1 hour. (Can be prepared 6 hours ahead. Cover and keep refrigerated.)
  • Serve pie with whipped cream.

BANANA TOFFEE CREAM



Banana Toffee Cream image

I spotted this recipe in a magazine about 40 years ago. Its tasty ingredients and ease of preparation appealed to me. I recall when my preschool daughter and I were planning her upcoming birthday party, I asked her what kind of cake she wanted. She replied, "I don't want a cake...I want that 'brickle stuff'." -Betty Ferguson, Edmonton, Alberta

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 3

1/2 cup heavy whipping cream, whipped
1/2 cup English toffee bits or almond brickle chips
1 large ripe banana, sliced

Steps:

  • In a bowl, combine the cream, toffee bits and banana. Spoon into parfait glasses or dishes. Cover and refrigerate until serving.

Nutrition Facts : Calories 588 calories, Fat 42g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 363mg sodium, Carbohydrate 54g carbohydrate (50g sugars, Fiber 2g fiber), Protein 2g protein.

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