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How to make Banoffee pie including a traditional recipe.
Banoffee (banoffi) pie is a relatively new addition to many cookbooks, due to the fact that it was only created in 1972 in a restaurant in East Sussex, England. Although this sweet dish is less than 50 years old, it has already become one of the most popular British desserts and is fast becoming acknowledged as a traditional British classic.
Banoffee pie consists of the delectable combination of banana, toffee (or caramel) and cream that is presented in a case of shortcrust pastry or alternatively in a case of crushed digestive biscuits.
Banoffee pie consists of the delectable combination of banana, toffee (or caramel) and cream that is presented in a case of shortcrust pastry or alternatively in a case of crushed digestive biscuits.
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If using shortcrust pastry, the pastry is baked blind (see our instructions in the pastry section) and then allowed to cool down before adding the filling. This version of the pie is delicious served with warm custard - homemade, of course.
If you choose to make a base with crushed digestive biscuits, the base must be chilled in the refrigerator before the bananas, caramel filling and cream are added, and the pie is then chilled again.
The caramel or toffee filling can be made from condensed milk, butter and sugar, which are brought to the boil until they caramelise. Alternatively, and a much quicker and easier method, is to boil the unopened can of condensed milk in water for about 2 hours, which when subsequently cooled, produces a lovely, thick caramel sauce when poured from the tin.
Below we include the classic shortcrust pastry base recipe along with a link to a variation which uses a biscuit base.
If you choose to make a base with crushed digestive biscuits, the base must be chilled in the refrigerator before the bananas, caramel filling and cream are added, and the pie is then chilled again.
The caramel or toffee filling can be made from condensed milk, butter and sugar, which are brought to the boil until they caramelise. Alternatively, and a much quicker and easier method, is to boil the unopened can of condensed milk in water for about 2 hours, which when subsequently cooled, produces a lovely, thick caramel sauce when poured from the tin.
Below we include the classic shortcrust pastry base recipe along with a link to a variation which uses a biscuit base.
Banoffee pie
Serves: 2-4 persons
Prep time: 2hrs 15 mins
Cooking time: 25 mins
Total time: 2hrs 40 mins
Items required
- 9 inch (23cm) pie tin
- pastry roller (rolling pin)
- sharp knife or pastry blender (if not using pre-made pastry)
- sieve (if not using pre-made pastry)
- large bowl
- greaseproof paper and dried beans, lentils or pulses for lining the pastry case
- cling film or polythene bag
- saucepan
Ingredients
For the shortcrust pastry
- 6oz (170g) of plain flour
- 3oz (85g) of butter
- 3 tbsp of cold water
- pinch of salt
For the filling
- 8oz (225g) tin of condensed milk
- ½ pint (300ml) of double cream
- 3oz (85g) of butter
- 2oz (55g) of light brown sugar
- 2oz (55g) of caster sugar
- 5 medium sized bananas
- 2 tbsp of milk
Method
Prepare the shortcrust pastry
(skip to step 9 if using pre-made pastry case)- Sift the flour into a large bowl and add the salt. Dice the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs and there are no lumps of butter remaining.
- Gradually add the water and mix together until a dough is formed. Place the dough, wrapped in cling film, into the fridge to chill for 30 minutes. Remove from the fridge at least 15 minutes before using.
- Roll out the dough on a lightly floured flat surface to approximately ⅒ inch (3mm) thick, and then line the pie tin with it. Trim the edges and push the pastry into the sides.
- Place the tin into the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C / Gas mark 5).
- Line the pastry case with greaseproof paper and fill the bottom with the dried beans, lentils or pulses. Bake in the oven for 15 minutes. Remove the paper and beans and return the pastry to the oven to cook for a further 5 minutes so that the pastry colours to a nice golden brown.
- Remove from the oven and leave to cool.
- In the meantime, melt the butter in a small saucepan and stir in the brown sugar.
- Bring to the boil and boil, stirring constantly for 1 minute.
- Remove from the heat. Stir in the condensed milk and the milk and return to the heat.
- Bring to the boil, stirring constantly until the mixture thickens and turns a caramel colour. Remove from the heat and keep to one side.
- Slice the bananas and arrange over the bottom of the baked pastry case.
- Pour the caramel mixture over the bananas in an even layer.
- Chill in the refrigerator for 45 minutes or until set.
- In a mixing bowl, whisk the double cream until it becomes stiff. Spoon over the top of the caramel.
- Chill in the fridge for at least 1 hour. Serve cold.
This modern variation of the classic banoffee pie is a treat for biscuit lovers. The crunchy base combines beautifully with the rich caramel to create a delight for the taste....
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