The Ultimate Banoffee Pie Recipe

Are you craving a delicious dessert that combines the flavors of banana and toffee in a heavenly pie? If so, you’re in for a treat with the ultimate Banoffee pie recipe. This iconic British dessert is not only mouthwateringly good but also surprisingly easy to make. Whether you’re planning to impress guests or simply indulge yourself, this recipe will guide you through every step to create an irresistible Banoffee pie.

What is Banoffee Pie?

Banoffee pie is a delightful combination of bananas, toffee (or caramel), and cream, all piled high on a buttery biscuit base. This dessert originated in England and has since become a beloved treat worldwide. The name itself is a fusion of ‘banana’ and ‘toffee,’ which are the primary flavors in this pie.

The History

The Banoffee pie was invented in 1971 by Ian Dowding and Nigel Mackenzie at The Hungry Monk Restaurant in East Sussex, England. Initially, it was made as an experimental twist on an American dessert, but it quickly gained popularity. Nowadays, Banoffee pie is a staple in many homes and menus, loved for its sweet and satisfying flavor profile.

Ingredients You’ll Need

To embark on this Banoffee pie creation, gather these essential ingredients:

Ingredient	Quantity
Digestive Biscuits	300g
Unsalted Butter	150g
Condensed Milk	1 can (400g)
Bananas	3-4 medium-sized
Whipping Cream	300ml
Dark Chocolate	50g (for garnish)
Vanilla Extract	1 tsp
Icing Sugar	2 tbsp

These ingredients are easy to find and combine to create a dessert that’s simply out of this world.

Making the Biscuit Base

A good pie starts with a perfect base. For Banoffee pie, we use digestives turned into a crumbly, buttery crust.

Crushing the Biscuits

Begin by crushing the digestive biscuits. This can be done by placing them in a plastic bag and using a rolling pin or by blending them in a food processor until they become fine crumbs.

Mixing with Butter

Melt the unsalted butter in a saucepan over low heat or in a microwave. Pour the melted butter over the biscuit crumbs and mix until fully combined. The mixture should resemble wet sand and hold together when pressed.

Forming the Base

Transfer the buttery biscuit mix to a 23cm (9-inch) springform or pie tin. Press the mixture firmly into the base and up the sides to create an even layer. Use the back of a spoon or a flat-bottomed glass to ensure the base is compact and smooth. Place it in the refrigerator to set while you prepare the filling.

Making the Toffee Filling

The toffee is the heart of the Banoffee pie, providing a rich, caramel-like layer that enhances the flavors of the bananas and cream.

Cooking the Condensed Milk

To create the toffee, you’ll need to make dulce de leche. Start by immersing the unopened can of condensed milk in a large pot of water. Ensure the can is fully submerged. Bring the water to a gentle simmer and let it cook for 2-3 hours. Be sure to check the water level regularly, adding more hot water if necessary to keep the can covered.

Cooling and Opening

After the simmering time, carefully remove the can from the water and allow it to cool completely before opening. This step is crucial to avoid any accidents from boiling-hot toffee. Once cooled, open the can, and you’ll be greeted with a thick, rich toffee.

Assembling the Pie

Now comes the fun part—assembling your masterpiece!

Spreading the Toffee

Take your chilled biscuit base from the refrigerator and evenly spread the toffee over it. Use a spatula to smooth it out, creating an even layer. Make sure the toffee reaches the edges of the base.

Adding the Bananas

Peel and slice the bananas into thin rounds. Arrange the banana slices over the toffee layer, covering the entire pie base. The bananas should be placed close together to ensure every bite has a wonderful balance of flavors.

Whipping the Cream

No Banoffee pie is complete without a generous topping of whipped cream.

Preparing the Cream

Before whipping the cream, place your mixing bowl and beaters (or whisk) in the refrigerator for about 15 minutes to chill. Cold equipment helps the cream whip faster and more efficiently.

Whipping to Perfection

Pour the whipping cream into the chilled bowl. Add the vanilla extract and icing sugar. Begin whipping on a medium speed until soft peaks form. Be careful not to overwhip, as you want the cream to be smooth and fluffy.

Layering the Cream

Gently spoon the whipped cream over the banana layer, spreading it evenly. You can create decorative swirls with the back of a spoon for an added touch of elegance.

Garnishing the Pie

For that final touch, a bit of dark chocolate works wonders.

Grating or Shaving Chocolate

Use a grater to sprinkle finely shaved dark chocolate over the top of the whipped cream. This not only adds a delightful contrast in color but also enhances the overall flavor with a hint of cocoa.

Serving Suggestions

Your Banoffee pie is now ready to be served! However, for the best experience, let it chill in the refrigerator for at least an hour. This will help the layers set nicely and make slicing easier.

Cutting and Serving

When serving, use a sharp knife to cut through the layers cleanly. A soft and slightly warm knife can make this process even smoother. Serve each slice with an extra drizzle of caramel sauce if desired.

Variations and Tips

While the classic Banoffee pie is a treat on its own, there are ways to personalize it further.

Adding a Crunch

For a bit of added texture, consider adding a thin layer of chopped nuts, such as pecans or hazelnuts, on top of the toffee layer. This gives a delightful crunch and complements the creamy, soft layers.

Chocolate Lovers

Incorporate a layer of chocolate ganache between the banana and whipped cream layers. Simply melt dark chocolate with a bit of cream, let it cool slightly, and spread it over the bananas.

Healthier Alternatives

If you’re looking to cut down on sugar, consider using a low-sugar or homemade graham cracker crust instead of the traditional digestive biscuit base. Additionally, you can use a lighter whipped topping instead of full-fat cream.

Storage Tips

Banoffee pie is best enjoyed fresh, but you can store leftovers in the refrigerator. Cover the pie with plastic wrap or store slices in an airtight container. It will stay delicious for up to three days.

FAQs

Here are some common questions about making Banoffee pie:

Can I Make It Ahead of Time?

Absolutely! You can prepare the biscuit base and toffee layer a day in advance. Simply assemble the pie with bananas and cream on the day you plan to serve it.

Can I Use Store-Bought Caramel?

While homemade toffee from condensed milk provides the best flavor, you can use store-bought caramel as a time-saver. Make sure to choose a thick, high-quality caramel sauce.

What if My Toffee is Too Runny?

If your toffee is too runny, it may not have cooked long enough. Ensure the condensed milk simmers for the full 2-3 hours and cools completely before opening.

Can I Freeze Banoffee Pie?

Banoffee pie is best enjoyed fresh, but you can freeze it if needed. Freeze individual slices on a baking sheet before transferring them to a container. Thaw in the refrigerator before serving.

Conclusion

Creating the ultimate Banoffee pie is a rewarding experience that results in a truly delectable dessert. With its buttery biscuit base, rich toffee, fresh bananas, and fluffy cream, this pie is sure to delight anyone who tastes it. Remember, the key to a perfect Banoffee pie is patience—allow each layer to set properly, and don’t rush the process. Enjoy your baking journey, and more importantly, the delicious outcome!