Recipe Banoffee Pie Banana Toffee Pie

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

Ingredients

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

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

Ingredients

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

Ingredients

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.

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