Classic Banoffee Pie: A Sweet British Delight

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3 large ripe bananas
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar
  • Chocolate shavings for garnish

Steps and instructions

  1. Preheat your oven to 325 F (165 C).
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then chill in the refrigerator.
  3. While the crust is chilling, pour the condensed milk into a saucepan and simmer over low heat. Stir constantly for about 15 minutes or until the milk has thickened and turned a caramel color. Remove from heat and let cool.
  4. Slice the bananas and arrange them on top of the cooled crust. Pour the cooled caramel mixture over the bananas, spreading evenly. Chill in the refrigerator for about 1 hour or until the caramel is firm.
  5. In a large bowl, beat together heavy cream, vanilla extract, and powdered sugar until soft peaks form. Spread the whipped cream over the caramel layer.
  6. Garnish with chocolate shavings before serving. Store any leftovers in the refrigerator.

Tools for making

  • Pie dish - A 9-inch pie dish is needed to bake and serve the banoffee pie.
  • Saucepan - A medium-sized saucepan is required to simmer the condensed milk and make the caramel.
  • Mixing bowl - A large mixing bowl is necessary to beat the heavy cream for the whipped cream topping.
  • Whisk - A whisk will be used to mix the heavy cream, vanilla extract, and powdered sugar for the whipped cream topping.
  • Spatula - A spatula is useful for spreading and smoothing the caramel and whipped cream layers.
  • Knife - A knife will be used to slice the ripe bananas.
  • Grater or vegetable peeler - A grater or vegetable peeler can be used to create chocolate shavings for garnishing the pie.

Recipe variations

  • Use a chocolate cookie crust instead of graham cracker crust.
  • Experiment with different flavors for the crust, such as crushed digestive biscuits or crushed vanilla wafers.
  • Add a layer of sliced strawberries or other fresh fruits along with the bananas.
  • Sprinkle some toasted nuts, like chopped almonds or walnuts, on top for added crunch.
  • Drizzle caramel sauce or chocolate sauce over the whipped cream for extra flavor.
  • Replace the heavy cream with whipped coconut cream for a dairy-free version.
  • Make it gluten-free by using gluten-free graham cracker crumbs or a gluten-free cookie crust.
  • Add a sprinkle of sea salt over the caramel layer to enhance the sweet and salty contrast.
  • Add a layer of chocolate ganache or Nutella between the crust and the caramel layer.

Recipe overview

Banoffee pie is a delightful dessert that originated in England and has since gained popularity worldwide. A delicious combination of bananas, cream, and toffee layered on a buttery graham cracker crust, this pie is sure to become a new favorite. This recipe is straightforward to make, even if you're a beginner baker, and does not require any complicated techniques or hard-to-find ingredients. The result is a rich and creamy dessert, with the sweet caramel perfectly balancing the freshness of the bananas and the lightness of the whipped cream. Perfect for any occasion, this Banoffee pie is a treat that everyone will love.

Common questions

  1. Can I use a different type of cracker for the crust? Yes, you can substitute graham cracker crumbs with crushed digestive biscuits or any other similar type of sweet biscuit.
  2. Can I use store-bought caramel instead of making it from condensed milk? Yes, you can use store-bought caramel sauce if you prefer. Simply skip the step of making caramel from condensed milk.
  3. How do I prevent the bananas from turning brown? To prevent the bananas from browning, you can brush them with a little lemon juice before placing them on the crust.
  4. Can I make the pie ahead of time? Yes, you can make the pie ahead of time. However, it is best to add the whipped cream and garnish just before serving to maintain its freshness.
  5. How should I store any leftovers? Leftover banoffee pie should be stored in an airtight container in the refrigerator. It is best consumed within 2-3 days.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients.
  • Saucepan - Used for simmering the sweetened condensed milk to make caramel.
  • Pie Dish - A 9-inch dish for forming and serving the pie.
  • Whisk - Used for whisking and beating the heavy cream.
  • Spatula - Helpful for spreading and smoothing the layers of the pie.
  • Knife - For slicing the bananas and garnishing with chocolate shavings.
  • Refrigerator - To chill and set the pie before serving.

Origin stories

Banoffee pie, a delightful concoction of bananas, cream, and toffee, was invented in East Sussex, England in 1972 at The Hungry Monk restaurant. The restaurant’s owner, Ian Dowding, and the chef, Nigel Mackenzie, were trying to improve an unreliable American recipe for Blum’s Coffee Toffee Pie. They substituted a caramel boiled from a can of condensed milk after finding that the pie stayed firm and created a beautiful layer. Not stopping there, they added fresh bananas and whipped cream, sparking the creation of the beloved Banoffee pie. They initially named it 'Banoffi', a portmanteau of banana and toffee, and it was such a hit that it made the restaurant famous. Today, it remains a beloved dessert in Britain and has found fans worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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