IRISH STYLE BANOFFEE PIE
Ohh banoffee pie, how we love you! It's the perfect spring pie filled with caramel cream and bananas, then topped with a light and fluffy whipped cream. The crunchy graham cracker crust is lovely. When cut, the slices come out very easily. The pie is filled with banana and toffee flavor. This banoffee pie recipe is a must-try.
Provided by Racquel Sweeney
Categories Fruit Desserts
Time 25m
Number Of Ingredients 17
Steps:
- 1. First, make the base by melting the butter and pouring it onto the crumbled digestive biscuit.
- 2. Stir well.
- 3. Press into a 8-inch loose bottom spring back base tin.
- 4. Leave to chill in the fridge until you make the caramel filling.
- 5. To make the caramel sauce, melt over medium heat in a pot with butter, syrup, sugar, and the contents of the evaporated milk.
- 6. Stirring continuously, use a wooden spoon to clean the sides of the saucepan. When the butter has melted and the mixture is bubbling slowly but steadily, start timing 10 to 12 minutes as caramel can burn easily.
- 7. Stir into the corners and all around the bottom steadily. When the mixture has coloured slightly and started to thickened remove from heat. Leave to cool a little.
- 8. In a small bowl, slice the bananas.
- 9. Pour over the top a little lemonade or lemon-lime soda so the bananas keep their yellowish colour.
- 10. To make the cream, in a small pot combine gelatin and cold water let stand until it thickens.
- 11. Place over a low heat stirring constantly just until the gelatin dissolves. Remove from the heat and let cool (do not allow to set).
- 12. Whip the fresh heavy cream with the sifted icing sugar with a hand-held electric mixer until thick.
- 13. Now, slowing beating, add the cooled gelatin to your whipping cream.
- 14. Add to your digestive base the caramel sauce.
- 15. Then the sliced bananas spreading them out evenly.
- 16. Add to that the whipped cream. Try to make a swirl effect just for decoration with your cream.
- 17. Just sprinkle some chocolate sprinkles over the top of the banoffee pie.
IRISH BANOFFEE PIE - CARAMEL AND BANANA PIE
This rich and decadent Banoffee pie is topped with the most wonderful coffee-flavored whipped cream. With a beautiful presentation, this would be delicious for a special occasion but it's an easy pie that can be whipped up at any time. The base is a buttery graham cracker crust that's filled with rich caramel and bananas. The...
Provided by Nor Mac
Categories Other Desserts
Time 35m
Number Of Ingredients 22
Steps:
- 1. Pre-heat oven to 400 degrees. Make crust. Combine cracker crumbs with sugar. Add melted butter. And cocoa if making a chocolate crust.
- 2. Combine well. Press into a 9-inch springform pan bottom going up halfway up sides of the pan. Bake for 10 minutes. Remove from oven and cool.
- 3. Make caramel - melt butter in a saucepan. Add brown sugar. Cook on high heat. Bring to a boil stirring constantly. Make sure sugar dissolves.
- 4. 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. The mixture should get thickened. If not thickened, cook a little longer.
- 5. Pour half of the caramel on to the bottom of the crust you made.
- 6. Slice 3 bananas and toss with a little lemon juice. Place slices in caramel.
- 7. Pour the rest of the caramel on top.
- 8. Now slice 3 more bananas and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
- 9. Make cream topping - Beat the cream cheese until whipped. Add in the whipping cream with confectioners' sugar and coffee.
- 10. Beat until soft peaks.
- 11. Fold in 1 sliced banana.
- 12. Top pie with cream.
- 13. Shave the chocolate bar on top. Add walnuts on top if desired. Decorate how you wish.
- 14. Ready to serve. Keep refrigerated.
BANOFFEE (BANANA TOFFEE) PIE
An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.
Provided by Tara
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 5
Steps:
- Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
- Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
- Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
- Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.
Nutrition Facts : Calories 459 calories, Carbohydrate 60.2 g, Cholesterol 57.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 244.6 mg, Sugar 46.7 g
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
Banoffee pie boasts a cookie crumb crust, with layers of caramel, sliced bananas, and cream, all topped with chocolate drizzle or shavings.
Provided by Irish American Mom
Categories Dessert
Time 2h30m
Number Of Ingredients 11
Steps:
- Prepare an 8-inchround springform cake pan by lining it with parchment paper and greasing the sides.
- To make the base, crush the graham cracker into crumbs using a food processor. Or place the crackers in a plastic zip top bag and crush using a rolling pin. Place the crumbs in a bowl.
- Melt the butter in a pot over a low heat or in the microwave. Pour the butter over the cracker crumbs in the bowl and mix to combine.
- Spoon the mixture the prepared baking pan and press down with the back of a spoon until level. Place in the fridge to cool for 15 minutes or until firm.
- Add the butter and brown sugar to a saucepan and turn the heat to low. Stir the mixture constantly until the butter melts and the sugar dissolves completely.
- Add the condensed milk to the butter and sugar mixture. Bring to simmering point and stir over the heat for 4 minutes. Take care not to bring the toffee to a rolling boil, because the texture will become grainy. Keep the heat low so the bubbles are minimal as it reduces. Add the vanilla extract and stir.
- Pour the toffee over the cracker base in the baking pan. Return to the fridge to cool for at least 1 hour before decorating. Let the toffee layer set before decorating.
- Add the cream and powdered confectioner's sugar to a bowl. Whip until soft peaks form.top.
- Slice the bananas and arrange them in neat rounds over the toffee layer.
- Top with cream and level with the back of a spoon. (The cream can be piped for a decorative finish, but a flat finish looks great.) Allow to cool in the fridge before serving.
- To serve, remove from the baking pan. Decorate with zig zags of melted chocolate on top.
Nutrition Facts : Calories 807 kcal, Carbohydrate 89 g, Protein 8 g, Fat 48 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 139 mg, Sodium 809 mg, Fiber 2 g, Sugar 65 g, UnsaturatedFat 15 g, ServingSize 1 serving
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
NEXT LEVEL BANOFFEE PIE
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
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
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