James Martin Banoffee Pie Recipes

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

Ingredients

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

BEST-EVER BANOFFEE PIE

Best-ever banoffee pie image

With its fantastic combination of banana and toffee, banoffee pie is hard to beat. This one has a chocolate biscuit base and is made on the hob rather than boiling the condensed milk in the can for hours.

Provided by The Hairy Bikers

Categories Desserts

Yield Serves 12

Number Of Ingredients 9

Ingredients

75g/2½oz butter
300g/10½oz chocolate oaty biscuits
115g/4oz butter
115g/4oz soft dark brown sugar
397g/14oz can sweetened condensed milk
450ml/16fl oz double cream
5 ripe but firm bananas
1 tsp fresh lemon juice
25g/1oz coarsely grated plain chocolate or chocolate curls

Steps:

To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter.
Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. Make sure it is evenly distributed, especially where the base meets the sides. Cover and chill in the fridge for 30 minutes, or until set.
To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown.
Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours).
Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top.
Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich.

BANOFFEE PIE

Banoffee Pie image

Provided by Chuck Hughes

Categories dessert

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

20 Oreo cookies
1/4 cup butter, melted
1 can sweetened condensed milk
2 ripe bananas, sliced
Juice of 1 lemon
2 cups 35-percent cream
1/4 cup icing sugar
2 tablespoons strong coffee

Steps:

Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
Preheat the oven to 350 degrees F.
In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
In a bowl, mix the bananas with lemon juice. Set aside.
Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.

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