Banoffee pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both. Its name is a portmanteau constructed from the words “banana” and “toffee”. It is sometimes spelled “banoffi”.
250g digestive biscuits
125g butter, melted
2 ripe (but not brown) bananas
300ml double cream
395g can sweetened condensed milk
70g brown sugar
Extra butter and brown sugar for frying bananas.
Place the biscuits in the bowl of a food processor and process until crushed. Add the butter and process until well combined.
Put the biscuit mixture in a round 25 cm (base measurement) fluted tart tin with removable base. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of the tin. Place in the fridge until required.
In a skillet, place some butter and add the peeled, sliced bananas. Sauté lightly until the bananas are golden. Sprinkle some brown sugar on top and mix well. Remove from heat and allow to cool.
Once bananas are cooled, place in prepared biscuit base, arranging slices in a layer along the bottom.
To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil!).
Pour the hot caramel over the bananas on the biscuit base. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Slice and top each portion with a dollop of cream. Serve immediately.
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