The first time I ever got the chance to taste a Banoffee pie, I just melted right into my chair and couldn’t forget about it for weeks. I kept going back to that coffee shop just order it and after a few months of doing this regular trip for banoffee pie and coffee … I gained 30 pounds! Hahaha….
I couldn’t pin down what it was that made me lust for this pie like a crazed woman and I tried to whip up my version of it , but there was something missing! Most times I will just get right down to replicating any dish I have fancied from restaurant and not even bother to google ingredients. Had I done that when I was going bananas over banoffee then I would’ve figured out some tricks to it.
This English pastry would seem so basic with not much ingredients to it, but the trick comes with the toffee. It’s where I got stumped. I couldn’t figure out how to end up with that toffee taste and creamy texture. Unfortunately, my brain was in the wrong place at the time when I endlessly tried to make my own banoffee pie.
The name of the dish comes from the ingredients of the pastry itself. The combination of banana and toffee. Reading through it’s origin, the men behind this delectable pie borrowed its concept from the American dish called Blum’s Coffee Toffee pie which is made up of smooth toffee and coffee flavoured whipped cream.
They adapted the same toffee filling into their own version by boiling a can of condensed milk and adding a layer of bananas. Hence, they named their own dish as a Banoffee pie because of that mouth watering combination of bananas and creamy toffee. You can opt to make a cookie crumb crust and add some chocolate ganache in the pie itself for a little more sinful indulgence.
1 cup(s) graham cracker cookie crumbles
.5 cup(s) pecans , toasted, finely chopped
4 tablespoon(s) unsalted butter , melted
2 tablespoon(s) packed brown sugar
2 can(s) (13.4 ounces each) dulce de leche (caramelized sweetened condensed milk)
4 large bananas
1 cup(s) heavy cream
1 tablespoon(s) confectioners’ sugar
.25 teaspoon(s) vanilla extract
- Preheat oven to 350 degrees F. In bowl, mix crumbs, pecans, butter, and brown sugar. With back of spoon, press onto bottom and 1 inch up sides of 9 1/2-inch springform pan. Bake 10 minutes. Cool on wire rack.
- Filling: Spoon dulce de leche into cooled crust and spread evenly. Peel and slice 3 bananas. Arrange over filling. In bowl, beat cream, sugar, and vanilla just until stiff; spread over bananas. Refrigerate 2 hours.
- To serve, peel and slice remaining banana. Arrange over cream. You may choose to drizzle some gooey chocolate syrup over the pie and sprinkle some slivered almonds or chopped walnuts. If you’re feeling a little more indulgent, why not make some chocolate caraque or thickly shave some chocolate swirls for a full on guilty splurge since you’re already at it.
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Photo Credit: Allerina & Glen MacLarty
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