BANOFFEE (BANANA TOFFEE) PIE
An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.
Provided by Tara
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
Steps:
- Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
- Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
- Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
- Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.
Nutrition Facts : Calories 459 calories, Carbohydrate 60.2 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 244.6 mg, Sugar 46.7 g
BANOFFEE PIE
Steps:
- Pour the can of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan.
- Add the crushed crackers to a food processor. Pour in the melted butter and pulse until it sticks together and the graham crackers get pulverized. Pour the graham cracker mixture into a 9-inch spring form pan and press with your hands or a 1 cup measurer to evenly distribute on the bottom of the pan. Chill to set for about 15 minutes in the refrigerator.
- Pour the dulce de leche over the graham cracker base. Spread evenly. Slice the peeled bananas and arrange over the top covering the entire surface. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate. Serve.
BANOFFEE PIE
With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we've simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 30m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
- Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
- To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
EASY BANOFFEE PIE
Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate. Who could resist?
Provided by Liberty Mendez
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
- Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
- Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.
Nutrition Facts : Calories 518 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
EASY BANANA-TOFFEE CREAM PIE
Like most banana-toffee cream pies, this easy-to-make version is beyond scrumptious-and yet we managed to make it even more so. (Check out the crust!)
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool completely.
- Microwave caramels and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are melted; stir until mixture is blended.
- Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in caramel sauce. Spread bananas onto bottom of crust; top with cream cheese mixture.
- Cover with COOL WHIP. Refrigerate 3 hours.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANOFFEE PIE RECIPE BY TASTY
Here's what you need: sweetened condensed milk, graham crackers, unsalted butter, nonstick cooking spray, heavy cream, sugar, bananas, chocolate shaving
Provided by Chris Salicrup
Categories Desserts
Time 6h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚F (200˚C).
- Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
- Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
- Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
- Reduce the oven temperature to 350˚F (180˚C).
- In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
- Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
- Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
- Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
- In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
- Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 78 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 67 grams
BANOFFEE
I heard about this pie in England, and be sure it's a wonderful one.
Provided by Madeleine
Categories World Cuisine Recipes European UK and Ireland English
Yield 8
Number Of Ingredients 7
Steps:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
- In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
- Open can and pour toffee into pie crust. Allow to cool.
- Slice bananas over toffee.
- Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.
Nutrition Facts : Calories 709.6 calories, Carbohydrate 60.1 g, Cholesterol 159.2 mg, Fat 51 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 31.3 g, Sodium 344.1 mg, Sugar 47.8 g
BANANA-TOFFEE PIE
Categories Liqueur Milk/Cream Food Processor Fruit Nut Dessert Bake Banana Brandy Chill Bon Appétit Ireland Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 18
Steps:
- For crust:
- Finely grind almonds in processor. Add flour, sugar, lemon peel, cinnamon and cloves and process briefly to combine. Add butter and process using on/off turns until mixture resembles coarse meal. Beat egg and banana liqueur in small bowl to blend. Gradually add enough egg mixture to form moist clumps. Gather dough into ball; flatten to disk. Wrap dough in plastic and refrigerate 2 hours.
- Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Trim to fit. Freeze crust 15 minutes.
- Line pie crust with aluminum foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake until crust is golden brown, about 10 minutes. Transfer pan to rack and cool completely.
- For filling:
- Stir brown sugar, butter and 1/4 cup whipping cream in heavy medium saucepan over medium heat until sugar dissolves and butter melts. Continue cooking until mixture is thick, stirring constantly, about 3 minutes. Remove saucepan from heat. Stir vanilla extract into toffee mixture.
- Toss bananas with banana liqueur in medium bowl. Arrange bananas in single layer in crust. Pour warm toffee mixture over bananas. Refrigerate pie until cool, about 1 hour. (Can be prepared 6 hours ahead. Cover and keep refrigerated.)
- Serve pie with whipped cream.
BANANA TOFFEE PIE
Really simple to put together. Preparation time is inclusive of cooking the Sweetened Condensed Milk.
Provided by Jazz Lover
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove the label from the sweetened condensed milk and submerge, unopened, in a pot of water.
- Cover and boil for 2.5 hours. Be sure to keep the can covered with water the entire time.
- Cut up the banana and lay in the crust.
- Open can of condensed milk and gently stir contents with a knife until smooth.
- Pour over bananas.
- Whip cold whipping cream with vanilla with an electric mixer on high until whipped.
- Spread the whip cream over toffee.
- Shave chocolate over pie.
- Place in the freezer for 1 hour before serving.
Nutrition Facts : Calories 579, Fat 35.7, SaturatedFat 19.1, Cholesterol 98.4, Sodium 257.7, Carbohydrate 61.4, Fiber 1.9, Sugar 46.6, Protein 7.1
BANOFFEE PIE
Provided by Abigail Langlas
Categories Fruit Dessert Banana Macadamia Nut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For crust:
- Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 1 hour.
- Preheat oven to 350°F. Bake crust until golden and cooked through, about 20 minutes. Cool on rack.
- For filling:
- Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Top pie with sliced bananas, covering filling completely. for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely. (Can be prepared 2 hours ahead. Chill.) Cut pie into wedges and serve.
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