Banoffee Pie: Banana, Toffee and Fresh Cream Dessert!

Banoffee pie is a classic British dessert that is a grand slam to anyone who loves bananas, caramel and cream! Gild the lily and add a layer of chocolate ganache!

You’ve probably heard of Banoffee Pie, but have you tasted it, or better yet, made it?

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What is Banoffee Pie?

The original creation came from The Hungry Monk restaurant in East Sussex, England. I will link to the original recipe below as I always believe in giving the person(s) who first made the dish the credit that they deserve.

I made this particular pie to take to a block party (with lots of children) so I omitted the coffee in the cream. It’s so simple, you honestly don’t even need a recipe: a Banoffee (or Banoffi) Pie is essentially a no-bake caramel, banana and (coffee) cream pie!

Update: I shared this twist on the traditional pie, CHOCOLATE BANOFFEE PIE recipe in honor of Joan Hayes from Chocolate, Chocolate and More, who recently died. 

 Banoffee Pie

slightly adapted from the original Hungry Monk recipe

Ingredients

• one pie crust, baked or cookie/biscuit crumbs
• 1 can of sweetened condensed milk (do not use evaporated) or caramel flavored condensed milk or dulce de leche
• 1 or 2 firm, but ripe bananas
• lemon juice for bananas
• 8 to 12 oz of heavy whipping cream

Directions

USING REGULAR CONDENSED MILK: Pour can into top of double-boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and caramel-colored. Remove from heat. Beat until smooth.

USING CARAMEL FLAVORED CONDENSED MILK OR DULCE DE LECHE: open the can/jar and use as is.

Slice the bananas and toss with a little lemon juice.

Next, arrange the bananas in the bottom of the pie.

Pour the caramel over the top of the bananas, then allow to cool (if warm).

Next, whip the cream and depending on how much you want to use, pipe a decoration around the outer part of the pie, or cover all of the caramel with the cream.

Finally, add candy espresso beans if desired and keep refrigerated until ready to serve.

It’s a bit messy, but the taste is worth it!

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Banoffee Pie: A Simple, but Sensational Banana, Toffee and Fresh Cream Dessert!

Yield: 8 to 10 slices

Prep Time: 10 minutes

Total Time: 10 minutes

A no bake, caramel, banana and cream filled pie from England.

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Ingredients

• one pie crust, baked or cookie/biscuit crumbs
• 1 can of condensed milk (do not use evaporated) or caramel flavored condensed milk or dulce de leche
• 1 or 2 firm, but ripe bananas
• lemon juice for bananas
• 8 to 12 oz of heavy whipping cream

Instructions

USING REGULAR CONDENSED MILK: Pour can into top of double-boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and caramel-colored. Remove from heat. Beat until smooth.

USING CARAMEL FLAVORED CONDENSED MILK OR DULCE DE LECHE: open the can/jar and use as is.

1. Slice the bananas and toss with a little lemon juice.
2. Arrange the bananas in the bottom of the pie.
3. For the recipe for the tartlets in the background, click on the Passion Fruit and Lemon Meringue recipe below this post.
4. Pour the caramel over the top of the bananas, then allow to cool (if warm).
5. Whip the cream and depending on how much you want to use, pipe a decoration around the outer part of the pie, or cover all of the caramel with the cream.
6. Add candy espresso beans if desired and keep refrigerated until ready to serve.

Nutrition Information:

Yield: 10 slices Serving Size: 1 slice
Amount Per Serving:Calories: 351Total Fat: 22gCarbohydrates: 23gProtein: 5g

Did you make this recipe?

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