BANOFFEE PIE RECIPE
This Banoffee Pie is a magical tri-layer confection of bananas, toffee and whipped cream that will send your taste buds into an overdrive.
Provided by Julia Frey
Categories Easy
Time 5h50m
Number Of Ingredients 8
Steps:
- Prepare an 8 inch tart or pie plate by greasing with butter and set aside.
- Process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush with a rolling pin.
- Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust at least 4 hours to set.
- Melt the chocolate in a double boiler or in the microwave, then spread on a clean cookie sheet in a thin layer. Put the cookie sheet in the fridge to set for 1 hour. Remove from the fridge and drag the blade of your knife across the chocolate surface in smooth and firm movements to create curls. Once the curls are created, put them back in the fridge until needed.
- Fill the pie crust with the prepared toffee filling and flatten with an offset spatula. Add a layer of sliced bananas.
- Whip the heavy cream with icing sugar and vanilla until soft peaks form then top your sliced bananas with it. Use the back of your spoon to create swirls. Then top with chocolate curls. Chill banoffee pie in the fridge for two hours before serving to allow layers to set and flavours to meld.
Nutrition Facts : Calories 343 kcal, Carbohydrate 17 g, Protein 1 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 91 mg, Sodium 135 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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
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
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
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 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 BREAD AND BUTTER PUDDING
This is one of the easiest and most deliciously, toffeeish and satisfying puddings i have ever made. It goes well with ice-cream, custard etc. We had it once when out for a meal when on holiday and my bf said it was the best pudding he had ever had. I came across it in a ready, steady cook recipe book. I have succesfully substituted the dairy products for soya products in the past also.
Provided by boozysoozy
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 220 c/425 f/ gas 7.
- Cut bread in half diagonally.
- Gently melt butter in pan then stir in sugar and honey until melted.
- Add bananas.
- In a seperate pan gently heat milk + cream.
- Lay half the bread in a small/med oven proof dish and pour half the banana mix then half the milk/cream mix. then lay the rest of the bread, banana mix and cream mix.
- Bake for 12-15 mins until golden.
Nutrition Facts : Calories 727.1, Fat 42, SaturatedFat 25.9, Cholesterol 130.1, Sodium 368.6, Carbohydrate 88.2, Fiber 3.7, Sugar 60.2, Protein 6.1
BANOFFEE PAVLOVA
A baked meringue is topped with banana slices, caramel sauce and whipped cream. This is a delicious combination of two very yummy desserts making one that will have you making it over and over again!!!
Provided by Trishie
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.
- In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.
- Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
- Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.
Nutrition Facts : Calories 278 calories, Carbohydrate 61 g, Cholesterol 11.8 mg, Fat 3.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 2.4 g, Sodium 209.2 mg, Sugar 30.1 g
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.
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
CARAMEL BAILEYS BANANA BANOFFEE CAKE
Learn how to make the best homemade Banoffee Cake. Our decadent cake features banana walnut sponge, caramel toffee and cream cheese frosting.
Provided by Andrew Dobson
Categories Dessert
Time 2h
Number Of Ingredients 24
Steps:
- Preheat oven to 350 F. Line three, 8-inch round cake pans with parchment paper; or use two, 9-inch cake pans. Spray the sides with a baking spray.
Nutrition Facts : Calories 892 kcal, Carbohydrate 82.8 g, Protein 10.4 g, Fat 59.8 g, SaturatedFat 26.9 g, Cholesterol 155 mg, Sodium 523 mg, Fiber 2.7 g, Sugar 57.7 g, ServingSize 1 serving
CLASSIC BANOFFEE PIE
Make a homemade dessert that's sure to have everyone talking with our tempting banoffee pie recipe. Classically delicious, it's a sure favourite of ours here at Carnation and is made with our own creamy Carnation Condensed Milk to make a smooth and golden caramel. An impressive party piece and an ever-popular dessert, you'll be forgiven for thinking that it's difficult to make, but our Banoffee pie recipe is actually incredibly straightforward!
Categories # Banoffee
Yield 12
Number Of Ingredients 20
Steps:
- Watch our quick video to see how quick and easy this Banoffee Pie really is!
- Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes. Has your base turned out too crumbly? Be sure to make sure it's well chilled before you go to the next step - you can chill in the freezer if you're short on time!
- Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour. If your caramel's too runny, you probably didn't get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn't catch and make sure you use a timer!
- Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie. Chill until ready to serve.
MARY BERRY'S BANOFFEE PIE
Mary Berry does her bit to promote that British classic, the banoffee pie. A recipe for a totally crowd-pleasing dessert! You will need a deep 20cm/8in spring form tin to make this recipe.
Provided by Mary Berry
Categories Desserts
Yield Serves 8
Number Of Ingredients 9
Steps:
- Line the base of a deep 20cm/8in spring form tin with baking paper.
- To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.
- To make the filling, heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2-3 minutes - do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.
- Whip the cream in a bowl until soft peaks form.
- Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for an hour.
- Remove from the tin, and zig zag the melted chocolate over the top or dust with cocoa powder.
BANOFFEE PIE
Categories Milk/Cream Mixer Dairy Fruit Dessert Bake Banana Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
- While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
- Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
- Cut bananas into 1/4-inch-thick slices and pile over toffee.
- Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
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Servings 10Total Time 25 minsCategory DessertCalories 613 per serving
- Pour butter into food processor and pulse to combine, or mix biscuits and butter together in a large bowl.
- Line base of a loose-bottom, fluted rectangular 30.5 x 20.5 cm (12 x 8in) tart tin with greaseproof paper.
- Press mixture in. Chill for 1hr. Spread caramel over chilled biscuit base and arrange the banana slices over the caramel in a single layer.
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Servings 1Total Time 6 hrs 30 minsCategory Desserts
- In a large bowl, whisk the flour with the confectioners’ sugar and salt. Using a pastry blender or 2 knives, cut in 1 stick plus 2 tablespoons of the butter until the mixture resembles coarse meal with some pea-size pieces of butter remaining. Stir in the cold water and egg yolk until the dough just comes together. Scrape the dough out onto a work surface and pat into a disk. Wrap the dough in plastic and refrigerate for 1 hour.
- Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9-inch pie plate. Trim the overhang to 1 inch and fold it under itself. Crimp the edge and freeze until firm, about 15 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes, until the crust is barely set. Remove the parchment and pie weights and bake for 20 to 25 minutes longer, until the crust is lightly browned; prick the bottom of the crust lightly to deflate it if it puffs up. Let cool.
- In a medium saucepan, combine the remaining 1 stick of butter with the brown sugar and cook over moderate heat until the sugar is melted, about 5 minutes. Remove from the heat. Stir in the dulce de leche until smooth. Let the filling cool.
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- Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture resembles wet sand.
- Bake for 8 minutes or until just starting to brown. Remove from oven and allow to cool completely.
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