English Banoffee Pie
Banoffee Pie is one of Englands most famous desserts. A simple, no-bake pie consisting of layers starting with a graham cracker crust, toffee, sliced bananas and topped with whipped cream.
Pronounced ban-off-fee, this is an easy pie recipe that looks worthy of a good bakery dessert.
You will be greeted with ooh’s and ahh’s when serving this dessert and have people asking for a second slice.
Banoffee Pie origin
This now beloved pie was invented in the early 1970’s by the owner of the Hungry Monk Restaurant Nigel Mackenzie and his chef Ian Dowding. Banoffee (the combination of banana and toffee) is now in the dictionary.
I like to use a 9-inch (23 cm) fluted tart pan (because the edges look pretty) with a removable bottom which makes it easier to get the tart out of the pan. A 9-inch (23cm) spring-loaded cake pan or a shallow pie pan is also a good option.
All the components of this pie make up the best flavor and the crust is a big part of this. A thick graham cracker crust that is pressed tightly into the pan to help keep the crumbling to a minimum. There will be some, it’s unavoidable.
If you’re making this in the U.K., you can use digestive biscuits. For the U.S., because I can only find digestive biscuits in specialty stores, graham crackers will work too.
What is toffee?
Toffee is like thick, chewy caramel. Butter and sugar are simmered then sweetened condensed milk is added and this is cooked until thickened. When cooled, it sets nicely and is not runny like caramel.
If you’ve tried this English Banoffee Pie or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- For the crust
- 7 ounces (200 grams) graham crackers (about 13 crackers)
- 5 ounces (141 grams/10 tablespoons) butter unsalted
- ½ cup (68 grams) granulated sugar
- For the toffee
- ½ cup (68 grams) granulated sugar
- 5 ounces 141 grams/10 tablespoons) butter unsalted
- 14 ounces (397 grams) sweetened condensed milk
- ¼ teaspoon salt
- 2 ripe bananas, sliced
- ½ cup (118 ml) heavy whipping cream, cold
- 1 ounce (28 grams) dark chocolate, 70%
- To a food processor add the crackers and sugar, pulse until they look like breadcrumbs. With the processor running, drizzle in the melted butter.
- Pour the mix into a loose bottom, 9-inch (23 cm) fluted tart pan. Press the crumbs firmly into the pan and up the sides. I use a measuring cup to help with this (see video). Refrigerate for 1 hour.
- To a small saucepan, add the sugar and butter. Heat over medium-low heat until sugar dissolves into the butter. Bring to a simmer and cook for 5 minutes. Stir in the condensed milk and bring to a simmer. Carefully whisk every 5 seconds so it doesn’t burn on the bottom until thickened and golden brown, about 10 minutes. The butter will start to separate, don’t worry. Once the toffee is golden and starts to pull away from the side of the pan, remove from the heat and carefully whisk to re-incorporate the butter. It will incorporated more as it cools. Allow to cool slightly, then pour into the graham cracker crust. Don’t worry if there is a little butter in the pan, it will soak into the crust. Smooth the toffee and refrigerate for 30 minutes until cooled and set.
- Whip the cream until thickened, not too stiff.
- Once the toffee has chilled, slice the bananas and spread on top of the toffee in 2 layers. Top the bananas with the cream and shave dark chocolate over the top using a potato peeler.
Serving Size:1 slice
Amount Per Serving: Calories: 786Total Fat: 45gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 117mgSodium: 276mgCarbohydrates: 92gFiber: 2gSugar: 74gProtein: 8g