Banoffee Pie

I have seen, cooked and eaten enough eggs these past few days because of the Easter celebration. For a change, thought I’d make something without eggs in it. Banoffee pie.

Truth be known, I have not heard of this pie until a few weeks ago when a good friend of mine told me that he suddenly craved for a banoffee pie after seeing photos of desserts I have made. The name sounded exotic that I searched for images and recipes online. And how funny was that because a few days ago before he mentioned banoffee pie, I actually came across this banana and caramel pie recipe and thought about trying it one of these days.  I didn’t realize it was the banoffee pie he was talking about.

This pie is one of those desserts that have come a long way, having many variations now as far as recipe is concerned. Not to mention the different acceptable spellings for its name … banoffee, banoffy or banoffi. The pie is pretty simple to prepare, made from sliced bananas, sugar, butter, whipped cream and caramel made from boiling a can of condensed milk. I’ve seen two ways to prepare the caramel, one is to boil the can of milk submerged in water for a couple of hours ( more like a making a toffee), and the other method is to cook it over low heat, stove top, in a saucepan with the butter and brown sugar. Some recipes use pastry as base while others use crushed biscuits, like a cheesecake biscuit. There were at least two ways to prepare the filling, one is to place the sliced bananas in the prepared base, cover them with the toffee, let it set in the fridge for an hour, then topping it with whipped cream to serve. Or you can pour the filling first into the prepared base, let it set then top it with whipped cream and grated chocolate… just like this…Ingredients


1.   Line base of a 20cm springform tin with non-stick baking paper. Roughly break up the biscuits and place into a food processor. Process until finely crushed. Add melted butter and process to combine.2.   Transfer the biscuit mixture to the tin and firmly press over base and halfway up sides. Refrigerate.3.   Place the condensed milk, sugar and butter in a medium saucepan. Using a wooden spoon, stir mixture over low heat for 10 minutes or until the caramel thickens.4.   Pour mixture onto biscuit base. Cover and refrigerate for at least an hour to set.5.   Peel and slice bananas, and arrange them carefully over the caramel filling.6.   Top with whipped cream. Sprinkle grated chocolate over pie to garnish. To serve, cut the banoffee pie into wedges.Recipe adapted from Fresh Magazine.

This entry was published on April 8, 2012 at 10:24 pm. It’s filed under cooking, desserts, food, Quick Desserts, recipes, Sweet treats and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

15 thoughts on “Banoffee Pie

  1. This looks so tasty! Lovely photography to boot 🙂

    • Razel Rull-Navarro on said:

      Thank you. Very tasty indeed. I tried putting my serve in the freezer for ten minutes before having it, ’twas actually nice with all the different textures melting in your mouth 🙂

  2. Looks wonderful and loving the photos!

  3. oh my…looks so good! I also had never heard of this pie until you shared.. thanks!

    • Razel Rull-Navarro on said:

      It was. Thanks. What I found out as well was it is even better if you freeze it 🙂 It’s one of those very sweet type of desserts that only a small slice and you’ll have your sweet tooth fix. After having our slices, I kept the rest in the freezer and it was yum when served almost like an ice cream, a banana flavor ice cream 🙂

  4. Just Amazing Raz

    Happy Easter


  5. Pingback: The beauty of hand holding (and banoffee woe) « Darcy Isla as you find her

  6. This is my favourite pie. I discovered it whilst in Goa, India of all places, and my husband and I ate it every day at a wonderful restaurant with sand floors. I’ve tried to make it myself, but it just turns out way too sweet, your mixing of the cream with the milk may just calm down the sweetness a bit.

    • Razel Rull-Navarro on said:

      True. I mean the cream worked well, otherwise way too sweet for my own liking. I’m thinking next time I make this, I’ll boil the condensed milk just like the way my grandmother did instead of mixing it with butter and brown sugar. I remember liking the toffee caramel from boiling the condensed milk. That will probably tone down the sweetness and should taste nice with the whipped cream too 🙂

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