Chocolate Banoffee Pie is a twist on the classic British Banoffee Pie. I decided to add a layer of chocolate ganache and it was a huge success!
This is a recipe I created in honor of Joan Hayes, the founder of Chocolate, Chocolate and More–a blog dedicated to all things chocolate. Sadly, Joan passed away in October, leaving behind three young children (she was the same age as me).
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Although I never met Joan, I know the kind of recipes she liked, and I’m sure she would have loved this one: it’s a quick, easy to make dessert which contains not only chocolate, but caramel and cream. It’s fabulous!
You may recall, I recently posted my own version of a traditional Banoffee pie, which I’d been wanting to share with you for ages.
Well, when I made the pie, I couldn’t help but imagining another layer on top of the caramel: a rich chocolate ganache. After tasting this version, I like it even more than the original, and it looks more spectacular, too!
Chocolate Banoffee Pie
You won’t even believe how simple this Chocolate Banoffee Pie is to make. If you use a ready-made pie crust and already caramelized condensed milk, there’s almost no cooking involved! Just slice bananas to arrange on the bottom of the crust, pour on the caramel, then the ganache.
Then all that’s left to do is to top it with freshly whipped cream. You don’t even need to pipe it if you don’t want to, and you can cover the entire top if you like; easy-peasy! Sprinkles are also optional.
Head over to Joan’s site for the recipe by clicking the link below, and I bet you’ll find some other recipes you will enjoy, too.
Chocolate Banoffee Pie Recipe
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[…] dessert was so similar in flavor to Banoffee Pie. Banoffee Pie has sliced bananas in a pie crust and caramelized, condensed milk poured on top, with a cream […]
[…] I shared this twist on the traditional pie, CHOCOLATE BANOFFEE PIE recipe in honor of Joan Hayes from Chocolate, Chocolate and More, who recently […]
Thank you! You were right about the heat. Third batch worked, my friends loved the banoffee pie. Me too.
Perfect! So glad it worked and yes, another thin layer would correct the entire problem! So glad they turned out well! Thank you for coming back to let me know, too! :)
I made two banoffee pies last night for a dinner party we are having tonight. Some of my friends don’t eat chocolate, so on one pie I covered the top with fresh blue berries. This is the second time that I have made chocolate ganache, and both time I failed . Instead of the glistening lake of chocolate, it appears as the chocolate and the cream or fat solids separated, leaving a zebra-like dull appearance. I will try to make it look a little better by adding a little more ganache, but don’t want to make another imperfect batch. What am I doing wrong?
Oh dear, I’m so sorry to hear this, Matt. I have never had this happen, so I did a quick google search after my mother suggested that heat might be the reason. I’ll link to the site at the end, but in short, I think you are melting the chocolate and cream with the temperature too high. Here are two suggestions: obviously, heat the ingredients over lower heat, but the other is using a double boiler (a heatproof glass bowl on top of a pot with some water in it-it shouldn’t touch the bottom of the bowl) kept on the burner at a low simmer.) I would also mention that I always use really good quality chocolate (never Hershey’s or Nestle’s chocolate chips) and heavy whipping cream (I look for cream without a lot of additives). This could make a difference in the outcome, too. Good luck! Here’s the link: https://goo.gl/96EoaE
DREAM pie is more like it!! <3 This is so beautiful, what a treat!
Good call! haha!
Banoffee Pie is one of my favourite desserts ever!! Love the fact you’ve added chocolate! What a fantastic way to switch a normal Banoffee pie up!
It’s sooo tasty!
I was in a mentoring group with Joan but never had the opportunity to meet her. It was horrifying to hear about her death. Kudos to you and the others for keeping her site alive and helping her kids out in that way. The pie … oh my gosh; that pie. It’s amazing.
Thank you Christiane.
Oh my goodness, this looks incredible!! The top of that filling looks like glistening lake of chocolate, WOW! I’ve never had banoffee pie, somehow I’ve just never had the opportunity, and this looks soooo good! Heading over to CC and More right now to check it out :)
I had this same thought! A reflective chocolate lake surrounded by snow-capped cream mountains :P Seriously perfect!
I should have stuck a toy ice-skater on top! haha!
I never had the privilege of meeting Joan either, but from all the many comments I’ve read from other bloggers, I know two things for sure: she was a very special woman, and she dearly loved wonderful chocolate recipes. This is a lovely tribute to her, and I have to imagine she would have adored it. Such a fantastic idea to add that layer of rich chocolate ganache! And yes – I hope all of your readers who drool over this fantastic recipe post will head to Joan’s site and support her work there, too. What a nice post – for so many reasons.
I have actually never made or tried banoffee pie before but I want some now!
:)
Wow, that looks like chocolate heaven right about now! Yum. I’ve never made this pie, and it looks amazing.
I LOVE this! The banana, the chocolate, and the dulce de leche sounds like it’s right up my ally! I am definitely craving this now!
It’s a great combo!
[…] I shared this twist on the traditional pie, CHOCOLATE BANOFFEE PIE recipe in honor of Joan Hayes from Chocolate, Chocolate and More, who recently […]
So sad to hear about Joan. As you say, I’m sure she would love this and it’s a great tribute to her. What a wonderfully easy recipe and looks delicious too. That top photo already had me lured in: the chocolate is so beautifully shiny we can just imagine the fork skating in there!
Missed this comment! Thank you, Jill!
Wow! This looks so delicious! I’ve never had a banoffee pie, but the addition of chocolate and dulce de leche makes it very tempting for sure!
The added chocolate does seal the deal for me, at least! Thanks, Cynthia!
Christina – you constantly outdo yourself. You are a baking pro and I always enjoy seeing your new recipes. What brand of chocolate do you usually use in your recipes?
Awww, Patricia! You are much too kind and that is such a compliment coming from you! I used Callebaut chocolate chips in this Banoffee Pie, but often used Trader Joe’s semi-sweet chips, or Belgian chocolate. It just has to be good quality. :)
This looks wonderful I think it would be good to take for a work event when we need to bring a dessert! Sorry to hear about Joan’s passing. It is hard to see those gone way too soon.
Yes, it was very sad, Rosemary. I’m sure your colleagues would love the Banoffee Pie. Thanks for stopping by.