📝 About This Recipe
Born in the 1970s at The Hungry Monk restaurant in East Sussex, the Banoffee Pie is a British triumph of textures and flavors. This decadent dessert features a buttery, salted biscuit crust filled with luscious, slow-cooked toffee, sliced ripe bananas, and a cloud of espresso-infused whipped cream. It is the perfect marriage of salty, sweet, and creamy that has become a global sensation for its effortless indulgence.
🥗 Ingredients
The Buttery Crust
- 250 grams Digestive Biscuits (crushed into fine crumbs; Graham crackers can be used as a substitute)
- 125 grams Unsalted Butter (melted)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
The Toffee Filling
- 1 can Sweetened Condensed Milk (approx 397g; label removed)
- 50 grams Unsalted Butter (for extra richness)
- 2 tablespoons Dark Brown Sugar (to deepen the caramel color)
Fruit and Topping
- 3-4 large Ripe Bananas (firm but yellow with few spots)
- 400 ml Heavy Whipping Cream (chilled)
- 1 tablespoon Icing Sugar (sifted)
- 1/2 teaspoon Instant Espresso Powder (optional, for a sophisticated depth)
- 1 teaspoon Vanilla Extract (high quality)
Garnish
- 20 grams Dark Chocolate (for shaving or grating)
- 1 teaspoon Cocoa Powder (for dusting)
👨🍳 Instructions
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1
Prepare the toffee (Dulce de Leche) by placing the unopened can of condensed milk in a deep saucepan. Cover completely with water (at least 2 inches above the can) and simmer for 3 hours. Ensure the can is always submerged by topping up water as it evaporates to prevent the can from bursting.
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2
After 3 hours, remove the can with tongs and let it cool completely to room temperature. DO NOT open the can while hot as the pressurized caramel may spray out.
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3
While the toffee cools, prepare the crust. Pulse the biscuits in a food processor until they resemble fine sand. Alternatively, place them in a bag and crush with a rolling pin.
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4
Mix the biscuit crumbs with the melted butter and sea salt until the mixture feels like wet sand.
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5
Press the mixture firmly into the bottom and up the sides of a 9-inch (23cm) loose-bottomed tart tin or springform pan. Use the back of a spoon to ensure it is packed tightly.
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6
Chill the crust in the refrigerator for at least 30 minutes to set firm.
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7
Once the toffee can is cool, open it and pour the contents into a small bowl. Whisk in the extra 50g of melted butter and dark brown sugar for a smooth, glossy consistency.
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8
Spread the toffee mixture evenly over the chilled biscuit base. Return to the fridge for another 20 minutes.
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9
Peel and slice the bananas into 1/2-inch thick rounds. Arrange them in a dense layer (or two) over the toffee filling.
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10
In a large chilled bowl, whip the heavy cream, icing sugar, vanilla extract, and espresso powder until soft peaks form. Be careful not to over-whip into butter.
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11
Spoon the whipped cream over the bananas, creating decorative swirls and peaks with a spatula for a rustic look.
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12
Finish by grating dark chocolate over the top and adding a light dusting of cocoa powder.
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13
Carefully remove the pie from the tin and place on a serving plate. Slice with a sharp knife dipped in hot water for clean cuts.
💡 Chef's Tips
Always keep the condensed milk can submerged in water to avoid a kitchen explosion; check it every 30 minutes. Use bananas that are yellow with tiny brown speckles; they are sweet but firm enough to hold their shape. If you are short on time, you can buy pre-made 'Carnation Caramel' or Dulce de Leche in a jar. For the cleanest slices, chill the entire assembled pie for at least 2 hours before serving. Add a pinch of sea salt on top of the toffee layer before adding bananas for a 'salted caramel' twist.
🍽️ Serving Suggestions
Serve with a hot cup of Earl Grey tea to cut through the richness. A glass of dessert wine, such as a chilled Sauternes, complements the caramel beautifully. Pair with a shot of bitter espresso to balance the intense sweetness of the toffee. For a summer twist, serve alongside a scoop of tart raspberry sorbet.