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
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 PIE
This is a classic British dessert. It's so delicious and incredibly easy to assemble with no baking required!
Provided by Izy Hossack
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Place the digestive biscuits or graham crackers into a food processor and blend until you get a fine crumb. Pour in the butter and blend again to mix. Tip into a 9-inch pie dish and press down firmly to cover the base and sides of the dish. Chill for 30 minutes.
- Spread the dulce de leche into the chilled crust in an even layer. Cut the bananas into coins about ¼-inch thick and cover the dulce de leche with them.
- Place the heavy cream into a medium bowl and beat with a whisk until thickened. Spread over the sliced bananas. Use a peeler to peel shavings of dark chocolate over the whipped cream. Chill for at least an hour before serving. Keep covered in the fridge for up to 3 days.
Nutrition Facts : Calories 256.4, Fat 18.9, SaturatedFat 11.2, Cholesterol 48.9, Sodium 181.7, Carbohydrate 21.6, Fiber 1.4, Sugar 4.4, Protein 2.8
BANOFFEE PIE
Provided by Chuck Hughes
Categories dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
- Preheat the oven to 350 degrees F.
- In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
- Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
- In a bowl, mix the bananas with lemon juice. Set aside.
- Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
- For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.
BANOFFEE PIE (COMPLETELY FROM SCRATCH)
This Banoffee Pie is a sinfully delicious treat. It is a graham cracker crust pie filled with three layers: bottom layer of velvety toffee, middle layer of sliced bananas and topped with whipped cream sprinkled with cocoa powder or luscious chocolate shavings. This is different from most Banoffee Pie recipes because it is completely from scratch. It doesn't use canned sweetened condensed milk to make the toffee filling (also referred to as dulce de leche). Making the toffee filling is very time-consuming but well worth the effort. If you are looking for a delectable completely homemade treat, this is certainly the recipe for you.
Provided by MarthaStewartWanabe
Categories Pie
Time 9h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dulce de Leche Filling:.
- Place all dulce de leche ingredients in a large saucepan over medium heat.
- Stirring constantly, bring to a slow boil.
- Reduce heat to low and simmer for 3 1/2 - 4 hours, stirring and scraping the sides of the pan frequently until reduced by half. It should leave a thick coating on your spoon.
- Remove from heat and cool to room temperature. As it cools, it will firm up and resemble a pudding pie filling.
- Pie Crust:.
- Preheat oven to 350°F.
- In a medium bowl, stir together graham cracker crumbs, sugar and butter.
- Press evenly into the bottom and sides of a 9-inch pie plate.
- Bake for 10-12 minutes or until lightly browned and firm.
- Place on a wire rack and cool until room temperature.
- Pie Filling & Topping:.
- Once the dulce de leche has cooled, pour into pie crust.
- Arrange banana slices over filling.
- In a large mixing bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form. Pour over banana slices.
- To garnish, dust lightly with cocoa powder OR with chocolate shavings.
- Chill for 2 hours, serve and enjoy!
Nutrition Facts : Calories 781.4, Fat 53.2, SaturatedFat 32.3, Cholesterol 172.1, Sodium 339.1, Carbohydrate 74.2, Fiber 2.2, Sugar 58.5, Protein 7
EASY BANOFFEE PIE
Banana, caramel, and whipped cream in a graham cracker crust. What's not to love?
Provided by Jacqueline Bedsaul Johnson
Categories Desserts Pies Custard and Cream Pies Banana Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour condensed milk into a pie pan and cover tightly with foil for the caramel. Place in a larger pan. Add hot water to the pan but keep it below the top of the pie pan; you don't want to get any water into the milk.
- Bake in the preheated oven until the caramel is thick and brown, about 1 hour.
- Remove from the oven and transfer caramel to a bowl. Beat with an electric mixer until smooth. Pour into the graham cracker crust, cover, and cool in the refrigerator for about 1 hour.
- Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Mix in vanilla.
- Remove pie crust and caramel from the refrigerator. Cover caramel completely with banana slices. Spread whipped cream over top and sprinkle lightly with cocoa powder. Cover and chill until ready to serve.
Nutrition Facts : Calories 460.8 calories, Carbohydrate 60.3 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.2 g, Sodium 244.6 mg, Sugar 46.7 g
CARAMEL-DRIZZLED BANOFFEE BAKE
Enjoy this bake with all the gorgeous elements of banoffee: a crumbly biscuit base, creamy cheesecake-style filling, bananas and caramel
Provided by Nadiya Hussain
Categories Dessert
Time 1h35m
Yield Serves 9 or 16
Number Of Ingredients 19
Steps:
- Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
- Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
- To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
- Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
- Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
- When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.
Nutrition Facts : Calories 554 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EASY BANOFFEE PIE
This heavenly version of banoffee pie is ridiculously easy to make. Although the preparation time is very long, most of that time involves the condensed milk caramelising in the pan without your supervision. Hope you enjoy it!
Provided by Cookie Ads
Categories Dessert
Time 6h30m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water.
- Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better).
- IMPORTANT- Don't ever let the saucepan boil dry.
- Keep checking up on it and adding water if necessary.
- Remove the can and wait a few minutes before opening it very carefully in the sink.
- The condensed milk will look like creamy brown caramel.
- Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold.
- Slice bananas thinly and lay them on top of the toffee filling.
- Whip the cream and spread it over the bananas.
- I usually just cover the bananas, but if you like more cream, spread it as thickly as you want.
- Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve.
- Serve in thin slices with coffee.
- Enjoy!
IRISH BANOFFEE PIE ( CARAMEL AND BANANA
Irish Banoffee pie is very popular in Ireland,and England. It is an easy dessert brimming with Banana and Caramel. Topped of with a fresh coffee scented whip cream. This is a truly delicious pie.
Provided by A Dash Of Love
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- 1 Heat oven to 400 degree's. make crust. Combine cracker crumbs with sugar. Add melted butter. Combine well,and press in to a 9 inch spring form pan bottom,and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool.
- 2 make caramel- Melt butter in saucepan . Add brown sugar. Cook on high heat. Bring to a boil stirring constantly.Make sure sugar dissolves.
- 3 Add the condensed milk,and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly.Mixture should get thickened.If not thickened. Cook a little longer.
- 4 pour half of the caramel on to bottom of crust you made. Slice 3 banana's and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more banana's and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
- 5 make cream topping - Beat the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Keep refrigerated.
Nutrition Facts : Calories 1092.4, Fat 66.1, SaturatedFat 40, Cholesterol 205.1, Sodium 499, Carbohydrate 121.9, Fiber 4.4, Sugar 91.9, Protein 10.9
BANOFFEE PIE
This is a different version of Banana Cream Pie. The name comes from the bananas and toffee. I think you'll like this.
Provided by Ladderman229
Categories Pie
Time 5h15m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place cans of condensed milk in lg. saucepan and cover with water 3/4's up the cans. Bring to a boil, reduce heat to simmer, cover, and simmer for 4 hours, replacing water as necessary.(Milk inside cans will turn to toffee). Remove from pan and allow to cool.
- Cut bananas in 1/2-inch slices and cover bottom of crusts.
- Spread cooled toffee over bananas.
- Add another layer of bananas.
- Whip heavy cream until it turns into whipped cream. Add vanilla extract, sugar & coffee crystals. Stir until well blended.
- Heap whipped cream mixture on top of bananas.
- Sprinkle grated chocolate on top of whipped cream.
- Put in refrigerator for 1-2 hours to chill.
- Enjoy!
Nutrition Facts : Calories 684.6, Fat 33.5, SaturatedFat 16.8, Cholesterol 83.3, Sodium 352, Carbohydrate 90.4, Fiber 1.9, Sugar 74.1, Protein 10
CHOCOLATE BANOFFEE PIE
Delicious, divine and very moreish banoffee pie!
Provided by tildebee
Time 20m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Add melted margarine to crushed biscuits and blend well. Press mixture into the base and partway up sides of an 20cm loose bottomed cake tin.
- Break chocolate into piece's, save 2/3 piece's to decorate. Melt chocolate in a micowave on high for 1.5 mins, stirring halfway. Mix in the carnation caramel. Spread filling over pie base and chill in fridge for 1hour, until firm.
- Slice the bananas, fold into whipped cream and spoon over filling. Decorate with melted chocolate or you can dust with coco powder.
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