Banoffee Pie or Banoffee Pudding is everyone's favourite dessert right?
In essence it is made up of a crumbly biscuit base, a thick layer of caramel, bananas, whipped cream and chocolate.
Banoffee Pie
Hands up..I rarely make Banoffee Pie.
Before I got married, I would make it ALL.THE.TIME..but after marriage, there was already someone in my husbands family who made it a lot so I no longer needed to!
But..one thing that has never changed is my love for it and what's not to love! Caramel, Bananas, Cream and Buttery Biscuits! OMG YUM!
Why is it called Banoffee?
Banana and Toffee = Banoffee.
Toffee is thick chewy caramel.
Toffee is made by boiling together sugar and butter.
Back in the day, we used to boil a tin of condensed milk in boiling water for 4 - 5 hours to get it to the exact consistency required to make Toffee - Thick, Fudgy, Chewy, Delicious Caramel.
Nowadays you can just buy the Caramel! Or use Dulce De Leche.
Banoffee Pie Taste
Banoffee Pie is as much about flavour as it is about texture.
It is creamy, soft and chewy and crumbly and just divine.
The flavour is sweet with all the various elements complimenting each other to make for the perfect dessert.
Is it easy to make?
So so easy. This is the kind of dessert that very young kids can make.
It requires minimal effort and is therefore perfect for gatherings and everyone loves it!
Can I make it in a tin?
You can make it in any tin or dish that you like as long as it is around 20cm - 23 cm in diameter.
Using a fluted pie tin means you can remove it from the tin and the presentation is a little fancier.
Should the Bananas be ripe?
Use ripe Bananas in this recipe with a few black spots but not loads of black spots, a thin skin or bananas that are bruised.
You don't want to use green or very firm yellow bananas either.
Storage
Fridge
You can store Banoffee Pie in the fridge immediately after it is made. Don't leave it out!
It keeps for 2 days.
Freezer
No it cannot be frozen. For quality reasons, I wouldn't even recommend freezing smaller portions.
How to make individual Banoffee Pies
Yes, you can make them in individual smaller tins or jars.
Just layer the individual elements into 10 - 12 jars.
Can it be made ahead?
Yes! You can make it up to a day in advance although you can make it up to 2 days ahead if need be.
If you are likely to be making it 2 days ahead, I would recommend keeping the elements seperately and then assembling them on the day as the Bananas will brown and get soggy and could split the cream.
Notes
Make sure you give the biscuit base enough fridge/freezer time to set.
Keep the Banoffee Pie in the fridge at all times after it is ready.
How to make Banoffee Pie
Bash the biscuits up in a ziplock bag or food processor until fully crumbled.
Place in a bowl.
Add the butter and the sugar and mix well.
Grease a 20cm - 23cm dish or loose bottomed tin with butter. Add the biscuit crumb.
Tightly press the biscuit crumb into the bottom of the tin (and up the sides if using a tin).
Place the dish in the freezer for 10 minutes.
Check that the base is fully set.
Loosen the Caramel with a spoon by giving it a good mix and then pour it onto the biscuit base.
Arrange the banana slices on top of the caramel.
Now whip the cream to soft peaks.
Layer on top of the bananas.
Add the Chocolate. I used shards of chocolate but grated chocolate is fine.
Place the Banoffee Pie in the fridge until you're ready to serve.
More Dessert Recipes:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Banoffee Pie
Ingredients
- 230 g Digestive Biscuits
- 125 g Butter Melted
- 55 g Light Brown Sugar
- 397 g Caramel
- 3 Bananas Sliced
- 300 ml Double Cream
- 1 tablespoon Icing Sugar
- 50 g Chocolate Milk or Dark
Instructions
- Bash the biscuits up in a ziplock bag or food processor until fully crumbled. Place in a bowl.
- Add the butter and the sugar and mix well.
- Grease a 20 - 23 cm dish or loose bottomed tin with butter. Add the biscuit crumb. Tightly press the biscuit crumb into the bottom of the tin (and up the sides if using a tin). Place the dish in the freezer for 10 minutes.
- Check that the base is fully set. Loosen the Caramel with a spoon by giving it a good mix and then pour it onto the biscuit base.
- Arrange the banana slices in a single layer on top of the caramel.
- Now whip the cream with the icing sugar to soft peaks. Layer on top of the bananas. Grate over the Chocolate.
- Place the Banoffee Pie in the fridge until you're ready to serve.
Nutrition
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