Banoffee Pie is a rich, creamy, and indulgent dessert made from a delightful combination of bananas, toffee (or caramel), and whipped cream layered over a buttery biscuit base. It’s a perfect no-bake treat for anyone with a sweet tooth and is often enjoyed as a comforting dessert after a hearty meal.
Banoffee Pie:
This pie captures a balance of textures — the crunch of the crust, the smoothness of the toffee, and the lightness of the cream — all brought together by the sweetness of ripe bananas. Its simplicity and decadence make it a crowd favorite around the world.
History:
Banoffee Pie originated in England in the early 1970s. It was invented by Nigel Mackenzie and Ian Dowding, the owner and chef of The Hungry Monk Restaurant in East Sussex. The dessert was inspired by an American dish called “Blum’s Coffee Toffee Pie.” They experimented with the recipe until the perfect balance of banana and toffee emerged — hence the name Banoffee (banana + toffee). Today, it has become a classic British dessert enjoyed globally.
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Banoffee Pie
Ingredients
- 200g digestive biscuits or graham crackers (crushed)
- 100g unsalted butter (melted)
- 400g sweetened condensed milk (1 can)
- 50g brown sugar
- 50g butter
- 3 ripe bananas (sliced)
- 250ml heavy cream (whipped)
- 1 tsp vanilla extract
- Grated chocolate or cocoa powder (for garnish)
Instructions
- Make the Crust:Combine crushed biscuits and melted butter. Mix well and press into a pie dish to form an even base. Chill for 15 minutes.
- Prepare the Toffee Layer:In a saucepan, melt butter and brown sugar together. Add condensed milk and stir continuously over medium heat for 5–7 minutes until thick and golden.
- Assemble the Pie:Pour the toffee over the chilled crust and spread evenly. Let it cool completely, then refrigerate for about 1 hour.
- Add Bananas and Cream:Slice bananas and layer them over the toffee. Spread whipped cream on top.
- Garnish and Serve:Sprinkle with grated chocolate or cocoa powder. Chill for at least another hour before serving.
Notes
- Always use ripe but firm bananas for the best flavor and texture.
- Avoid overheating the toffee to prevent it from burning.
- Whip the cream just until soft peaks form for a light texture.
- Chill the pie well before slicing for clean layers.
- Store leftovers in the refrigerator and consume within 2 days.
Tips for Banoffee Pie:
- Add a pinch of sea salt to the toffee for a salted caramel twist.
- Replace the biscuit base with chocolate cookies for a richer flavor.
- Use a piping bag to decorate with cream for an elegant look.
- Add coffee powder to the toffee for a mocha version.
- Freeze briefly before serving for a firmer texture.
FAQs for Banoffee Pie:
Q: Can I make Banoffee Pie ahead of time?
Yes, you can prepare it a day in advance and keep it refrigerated.
Q: How do I prevent the bananas from browning?
Brush banana slices with lemon juice before layering them.
Q: Can I use store-bought caramel?
Yes, but homemade toffee gives a richer flavor.
Q: Can I make it without condensed milk?
You can use dulce de leche as a substitute.
Q: Is Banoffee Pie gluten-free?
It can be made gluten-free by using gluten-free biscuits for the crust.
Conclusion:
Banoffee Pie is an irresistibly creamy and dreamy dessert that combines banana sweetness with rich caramel indulgence. Its effortless preparation and impressive taste make it an ideal dessert for any occasion — from casual family dinners to festive celebrations. Every bite of this British classic brings pure comfort and satisfaction.