Best Ever Banoffee Pie Food

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BANOFFEE PIE



Banoffee Pie image

Provided by Danny Boome

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

1 (14-ounce) can sweetened condensed milk
2 cups crushed graham crackers, about 11 crackers
1 stick butter (1/2 cup), melted
2 large ripe bananas
2 cups heavy cream
1/8 teaspoon ground cinnamon
2 ounces bittersweet chocolate, grated

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.

EASY BANOFFEE PIE



Easy banoffee pie image

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

225g digestive biscuits
150g butter , melted
397g can caramel or 400g dulce de leche
3 small bananas , sliced
300ml double cream
1 tbsp icing sugar
1 square dark chocolate (optional)

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



Banoffee image

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

1 ½ cups graham cracker crumbs
1 cup butter
½ cup white sugar
3 teaspoons ground ginger
1 (14 ounce) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream

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 RECIPE BY TASTY



Banoffee Pie Recipe by Tasty image

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

30 oz sweetened condensed milk
14 graham crackers
6 tablespoons unsalted butter, melted
nonstick cooking spray
1 ½ cups heavy cream
1 tablespoon sugar
3 bananas, sliced
chocolate shaving, for garnish

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

THE BEST BANOFFEE PIE YOU'LL EVER MAKE!



The Best Banoffee Pie You'll Ever Make! image

Different to all the others on here. This is simple to make and doesn't take ages. I always make a double one as there is never enough to go around...everyone will want seconds. Deviate from this recipe at your peril. I have followed this recipe exactly for years and have NEVER has a duff pie. Cook time does not include chill time.

Provided by Tulip-Fairy

Categories     Pie

Time 20m

Yield 1 pie

Number Of Ingredients 12

250 g digestive biscuits
1 teaspoon mixed spice
100 g melted butter
50 g caster sugar
50 g dark brown sugar
100 g butter
397 g sweetened condensed milk
1 tablespoon black treacle
4 small bananas
284 ml double cream, lightly whipped
cocoa powder, to dust
chocolate curls, to decorate

Steps:

  • Blitz biscuits to fine breadcrumbs.
  • Add mixed spice and melted butter and blend.
  • Press the mixture into a lined loose bottomed cake tin, then chill well.
  • Place butter and sugars into a non stick pan, melt until it turns to a liquid.
  • Add the condensed milk and bring gently to the boil, stirring continuously.
  • Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel.
  • Add the treacle and mix thoroughly.
  • Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm.
  • Arrange the bananas over the caramel.
  • Cover with whipped cream.
  • Dust with cocoa powder or chocolate curls to decorate.

BANOFFEE PIE



Banoffee Pie image

Provided by Chuck Hughes

Categories     dessert

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 8

20 Oreo cookies
1/4 cup butter, melted
1 can sweetened condensed milk
2 ripe bananas, sliced
Juice of 1 lemon
2 cups 35-percent cream
1/4 cup icing sugar
2 tablespoons strong coffee

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.

NEXT LEVEL BANOFFEE PIE



Next level banoffee pie image

Take this classic dessert to the next level with our marvellous makeover, featuring salted caramel, banana chips, crushed biscuits and peanut butter cream

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Number Of Ingredients 10

262g pack dark chocolate oat biscuits (we used Hobnobs)
65g butter , melted
4 slightly overripe bananas
4 tbsp light brown soft sugar
1 lime , juiced
397g tin Carnation caramel
80g banana chips , crushed
100g smooth peanut butter
100g icing sugar
340ml double cream

Steps:

  • Whizz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs into the tin and up the sides until the whole case is lined. Chill for at least 10 mins.
  • Heat oven to 200C/180C fan/gas 8. Halve the bananas lengthways and tip into a shallow roasting tray or baking dish. Squeeze over the lime juice, scatter with the brown sugar and bake in the oven for 15-20 mins until caramelised. Leave to cool slightly, then thoroughly mash and spread evenly over the tart base.
  • Tip the caramel into a saucepan, bring to a simmer and bubble for a few minutes to thicken. Add a pinch of flaky sea salt. Crush the banana chips using a rolling pin on a chopping board. Take the pan off the heat and stir in most of the banana chips, then spread the mixture over the banana layer and put back in the fridge for at least 4 hrs to set.
  • To make the peanut butter cream, beat the peanut butter with the icing sugar and 140ml of the cream until smooth. Whisk the rest of the cream until it just holds its shape, then fold through the peanut butter cream to ripple. Top the tart with pillows of the whipped cream. Scatter with the rest of the crushed banana chips and serve.

Nutrition Facts : Calories 835 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 69 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

EASY BANOFFEE PIE



Easy Banoffee Pie image

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

1 (14 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
½ pint heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract
3 medium bananas, thinly sliced
½ teaspoon cocoa powder for dusting, or as needed

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

ORIGINAL BANOFFI/BANOFFEE PIE



Original Banoffi/Banoffee Pie image

I gather there is a bit of controversy in England over Banoffi/Banoffee pie ... the controversy swirling around where it came from, etc. Apparently most of the credit is claimed by Nigel Mackenzie of the Hungry Monk in Sussex; however, on Ian Dowding's web site, there is a slightly different story. Mr. Dowding was the head chef at the Hungry Monk, and concludes that they didn't invent it in the strict sense of "invention," but helped it evolve. (It's an interesting story; you can read it at http://www.iandowding.co.uk.) In any event, this is Mr. Dowding's recipe for what he believes is the best version of Banoffi pie. Note that the long prep time includes time to make the toffee/caramel by boiling the cans of sweetened condensed milk.

Provided by KLHquilts

Categories     Pie

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 11

9 ounces flour (Mr. Dowding says "plain flour," which I interpret as "all-purpose flour" in the U.S.)
1 ounce icing sugar
4 1/2 ounces butter
1 egg
1 egg yolk
2 (5 ounce) cans sweetened condensed milk
5 -6 bananas, ripe
3/4 pint heavy cream
2 teaspoons caster sugar
1/8 teaspoon instant coffee
1/4 teaspoon ground coffee

Steps:

  • Make toffee: (Note that these are my directions for making toffee; Mr. Dowding presents an oven method.) Remove labels from two cans of sweetened condensed milk. (Note that it MUST be sweetened condensed milk, NOT evaporated milk!).
  • Fill a large stockpot with water and bring to a boil. (You want the water to be a good 4-6 inches over the tops of the cans.) Drop the cans into the boiling water and boil for 2-1/2 hours.
  • Note that it is EXTREMELY important to keep track of the water, and to make certain that the cans stay covered. If the water boils below the tops of the cans, the cans may overheat and eventually explode. If you keep the cans covered with water and pay attention, this is not a dangerous thing to do -- just don't take a nap, go outside, or get involved in a long phone conversation. Stay in the kitchen and you'll be fine!
  • When you're done boiling the cans, turn the heat off and let the water cool a bit. I place the stockpot in the sink and start running cool, then cold, water into the stockpot, so the transition from boiling water to cool water is slow and steady. When the cans are completely cool to the touch, it's safe to open them. Do NOT open the cans when they're hot, to avoid being splattered by hot caramel.
  • Make pastry: Place flour and sugar in a bowl. Cut the butter into cubes and cut into the flour mixture until it appears like fine bread crumbs.
  • Work in the egg and egg yolk to form a paste.
  • Chill dough for half an hour. Roll out pastry and line a 1" deep springform pan.
  • Prick the pie crust, then line with parchment paper and weigh down with pie weights or dried legumes.
  • Cook at 350 for fifteen minutes, then remove from oven and remove the parchment paper and pie weights.
  • Return the pie crust to the oven and cook until it is evenly golden. (Mr. Dowding does not give a time estimate.) Remove from oven and cool.
  • Assemble pie:.
  • Spread caramel/toffee over cooled pie crust.
  • Peel and split the bananas lengthwise. Arrange them on top of the coffee so that the curve of the banana fits the curve of the pie crust.
  • Whip the cream, instant coffee, and caster sugar until it holds its shape (soft whip).
  • Spread the cream over the bananas, up to the edge of the pie crust. Sprinkle very lightly with ground coffee.

Nutrition Facts : Calories 398, Fat 22.8, SaturatedFat 13.9, Cholesterol 105, Sodium 109.9, Carbohydrate 44.3, Fiber 1.9, Sugar 22, Protein 6

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From tamingtwins.com


HOW TO MAKE THE BEST BANOFFEE PIE RECIPE - LITTLE FIGGY FOOD
Step One: Prepare your pan and ingredients for putting your Banoffee pie together. Start by greasing the tart pan with butter. Melt the butter for your crust in the microwave, then set aside to give the butter time to cool. Place the digestive biscuits or graham crackers in a food processor and pulse until the cookies resemble fine crumbs.
From littlefiggy.com


BANOFFEE PIE RECIPE BEST RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


BANOFFEE PIE-- BANANAS + TOFFEE + SHORTBREAD = BEST. PIE. EVER
Boil the filling for at least 1 minute, stirring constantly to be sure the caramel sets up as it should. Nobody likes a runny pie. Bake your pie crust -- some cookie crust recipes assure you that they do not need to be baked to stay crunchy. I like to make sure my crust stays crisp by baking it before filling-- about 8 minutes.
From heatherlikesfood.com


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