Easy Banoffee Pie Recipe
Easy Banoffee pie is truly easy to make. There aren't a lot of ingredients in the recipe, but they work together magnificently, making this pie one of our favorite banana pies ever.
Crust - Make your favorite homemade tart or pie crust. We love our homemade, buttery and incredibly tasty tart crust recipe, so we definitely recommend making it.
Dulce de Leche - You can either buy dulce de leche or you can make it at home, it's really easy. Check the tips below.
Graham Crackers - They add a much needed crunchy texture to this banoffee pie.
Bananas - Usually you will find fresh bananas in banoffee pies, but we love the combination of baked bananas (such an amazing caramelized treats) and fresh bananas, that are a bit lighter.
Whipped cream - Whip whipping cream to stiff peaks with some vanilla seeds. There's no need to add sugar because dulce de leche is already sweet.
Chocolate Shavings - Use dark chocolate or semi-sweet chocolate shavings.
How to Make Banoffee Pie (Step by Step Recipe)
Short and sweet:
1. Bake the buttery tart crust.
2. Spread dulce de leche.
3. Sprinkle with crushed graham crackers
4. Add baked and fresh banana slices
5. Spread another layer of dulce de leche
6. Add whipped cream and chocolate shavings
7. Serve
Banoffee Pie Condensed Milk or How to make Dulce de Leche from Sweetened Condensed Milk
Dulce de leche is a Spanish word for "Candy made of Milk". And that's exactly what it is. Milk and sugar cooked together until you get a nice, thick, sweet consistency, called Dulce de Leche. There are two ways of making dulce de leche at home:
1. Combine full-fat milk and sugar in a saucepan and place over low heat. While constantly stirring, cook the mixture for at least one hour or until you get the consistency needed.
2. Less messy way: Peel the labels off the cans of sweetened condensed milk. Place the cans (closed of course) to a large pot, filled with water. The water must cover the cans for about 2 cm (1-inch). Cover with a lid and cook for about 4 - 5 hours at a low simmer. It’s important to check the water level every hour and add hot water if the level drops below the top of the cans. After 4 - 5 hours of cooking, turn off the heat and allow the cans to come to room temperature. Don’t open them before they are at room temperature. Store in the fridge until needed. You can make this one day ahead of up to a month ahead of when you have time. This method is used in this recipe.
If you find a good dulce the leche that you love, you can absolutely use the store-bought.
Banoffee Pie Origin
Banoffee Pie is basically Banana + Toffee together. Banoffee Pie originates from the United Kingdom and has been created by Nigel Mackenzie and Ian Dowding in 1971, so it's not a medieval dessert, but a pretty newish dessert, that quickly took the world by storm. Completely understandable, since it's incredibly tasty. A British classic, that's one of those crowd-pleasing treats that everyone loves.
How long does homemade Banoffee pie last
Banoffee Pie is best served straight from the fridge the same day. Store in the fridge (or the dulce the leche will become too liquidy) for up to a day. You can, however, prepare the prebaked tart crust, baked bananas and dulce de leche ahead.
Banana desserts you might like
- Banana and Peanut butter Ice Cream
- Banana Bread with Cream Cheese Frosting
- Upside down banana cake
- Banana Oat Pancakes - No sugar added
- Chocolate and Banana Dutch Pancake
METHOD
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Pie crust
First, prepare the pie crust. If you are using our recipe, simply click the link on the left "tart dough" and follow the instruction. You will need 1/2 of the recipe, but you can freeze the other half for another time. You can make this step a few days in advance.
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Homemade dulce de leche (optional)
One day ahead: If you are making your own dulce de leche, peel the labels off the cans of sweetened condensed milk. Place the cans (closed of course) in a large pot, filled with water. The water must cover the cans for about 2 cm (1-inch). Cover with a lid and cook for about 4 - 5 hours at a low simmer. It’s important to check the water level every hour and add hot water if the level drops below the top of the cans. After 4 - 5 hours of cooking, turn off the heat and allow the cans to come to room temperature. Don’t open them before they are at room temperature. Store in the fridge until needed. You can make this one day ahead of up to a month ahead of when you have time.
TipIf you already have a favorite store-bought dulce de leche, go ahead and use store-bought. -
bake the bananas
Preheat your oven to 180 °C / 350 °F. Place 4 unpeeled bananas on the baking sheet lined with parchment paper. Place in the oven and bake for 20 minutes at 180 °C / 350 °F. Remove from the oven, cool to room temperature. Peel the bananas and cut them on 0,5 cm (1/4-inch) slices. Slice the rest of the fresh bananas as well.
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crust
Spread 200g / 7 oz of dulce de leche on top of the prebaked pie crust. In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers. Spread them evenly over the dulce de leche in the prebaked pie crust.
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easy banoffee pie
Evenly spread both baked and unbaked banana slices in circle on top of the graham cookies. The banana slices should cover the whole layer. Using a spatula or your hand, gently press the banana slices into the graham - dulce de leche mixture. Spread the rest of the dulce de leche over the bananas, so that it covers the whole layer. Cover easy banoffee pie with plastic wrap and place in the fridge for at least 2 hours (or overnight) or in the freezer for 1 hour.
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Serve
Before serving, whip the whipping cream with vanilla seeds to get stiff peaks. Place the whipping cream in the fridge before serving the banoffee pie. Always serve your banoffee pie cold, straight from the fridge. Right before serving spread the whipped cream on top of the pie and sprinkle with chocolate shavings. Cut on even slices and serve. Enjoy. Store in the fridge for up to a day, but it's best served the same day.
