Banoffee Pie

Some 1 month ago, Purnima and I were discussing something. Few of you might know what happens when two extremely talkative people start talking(or chatting). We go on and on and on for a long time till her two kids take control over her keyboard and start typing in some alien language like – sdafgqdsmcbjkrtg.

On one such day, she sent me a link to a nice pie, banana toffee pie and asked me to check it out. I glanced over it, I said, “ looks good”.

After one or two days she again asked me if I actually read the recipe, I said I will do it and forgot.

Then again last week she asked me if I read it and told me it is very interesting to know the method to make toffee for that pie. I started thinking, “toffee? where is the toffee? It has crust, banana, whipped cream and chocolate. What is she talking about?”, but I didn’t tell her that because I thought she might feel bad that I had still not completely read it. I told her, I will surely read it and we can talk about it. Since it had banana, I was a bit hesitant to try it.

So by now, I was very curious to know all about this pie. She also told me I can try it with some other fruit. So that was something I was ready to try. I started searching more details of this pie. A simple search in google, I got a definition

Banoffee pie is an English dessert made from bananas, cream and boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Its name is a portmanteau constructed from the words “banana” and “toffee”.

So, there was no way I could substitute banana in this and still get a banoffee pie. It looked very interesting and easy. So I decided to make it for a small dinner get together that we were having at our friend’s home.

According to me, this is the easiest pie one could ever make. There is no way you can mess it up. At the last moment I decided to make this, and I knew I had some Graham cracker crumbs (which is used for the pie crust) and whipped cream at home. So I asked V to buy just condensed milk. When he brought it, I started pulling out all other ingredients to make this. Soon came to know the crumbs had passed their prime time long ago, so I had to throw them out. I sent V again to buy crumbs. Made the crust, toffee, spread everything else and last moment when I was going to top it with whipped cream, I realized I had run out of that too. So I took a half done pie and on the way to our friend’s home, I bought whipped cream and topped the pie with it at his home. Luckily, V was hit by his usual chocolate love that day and had bought a big chocolate bar. So I grated that and topped the pie with it. Since I had already too many obstacles while making it, I was a bit worried about the taste.

After dinner, while cutting the pie, I realized, the cream was running around all places because it was not set properly (may be next time, I will whip it at home with cream of tartar to make it stand stiff). But whatever it was, this pie was absolutely yummy. It was a bit too sweet for us because of sweetened condensed milk, but the different layers gel together so well and make it absolutely delicious. Thanks Purnima for introducing me to a simple yet so delicious pie and thanks Aamena for posting the delicious pie.

140 grams(1 and 1/4 cup) Graham cracker crumbs or Marie biscuits powdered coarsely
4 bananas
3 tbl spn sugar
1/3 cup butter
14 oz(396gms) sweetened condensed milk
Whipped cream
Grated chocolate

Mix crumbs with sugar and melted butter. Press down the crumbs at the bottom of a pie pan. (I used Wilton’s Springform 8 X 2 5/8″ pan). Refrigerate it for about 1 hr.

In a big vessel, bring water to boil. Drop the condensed milk can (unopened) in water.

Close the lid and let it cook for about 2hrs. (If the the can gets exposed to air while cooking, it explodes. So make sure it is immersed in water all the time. So ideally use a very big vessel with water filled upto the top). Cook for more time to get a hard toffee which will be a bit difficult to spread. I just cooked it for 2hrs on medium heat, so it was thick but still liquid. Let it cool down.

Meanwhile, take out the pan with crumbs. Spread a thick layer of banana on it.

When the toffee is cooled, spread it on top of banana layer.

Top it with whipped cream. Sprinkle chocolate over the top. Refrigerate it for 2-3hrs and serve cold(I didn’t have much standing time here, so the cream didn’t set).

Serves : 7-8
Preparation time : 3hrs(including toffee making time)

PS: You need not sit and stare at the condensed milk can when it is cooking in water. Just make sure water level is always above the can when it is cooking. You can carry on with other work meanwhile (I had a nice afternoon nap when it was cooking).

44 thoughts on “Banoffee Pie”

  1. Loved your write-up, Shilpa! And the pie looks sweet 🙂
    The condensed milk toffee (dulce de leche) is awesome, right? I used to make a flan with that.

    Shilpa: Flan with toffee? thats very interesting Nupur.

  2. What a different pie. My boys will love it for sure. I also saw the video on http://www.videojug. com. A simple desert and easy to make. I just had one question. Even after setting for a long time, is it not too soft to be cut into pieces. Was it easy for you to cut, coz your first picture looks so perfect. Thanks Shilpa for introducing to such a wonderful desert.

    Shilpa: Aruna, yes, the link I have mentioned in above post has a link to videojug. I just cooked condensed milk for 2hrs, so it didn’t become too hard. But if it is cooked more, I think it becomes more hard. It was a bit tough to cut because the cream was running all the places. I think if cream of tartar is used in cream and whipped properly and refrigerated, it becomes more easy to handle.

  3. Hi Shilpa

    Have you tried making this with the ready-made “Dulce de Leche” available tinned in some Caribbean stores.
    It is also available in big super\grocery stores in their Caribbean\Mexican aisles.

    Would save some time in making this yummy quickie recipe.

    My cook-cum-housegirl in Africa would make this for every party that we had !!!

  4. I heard about this thru a friend who was going all ga-ga about it….am yet to taste this….i was planning to try your vindalloo but now u re tempting me this….u re a bad- bad girl :)))

  5. Hello shilpa,

    The recipe seems very easy and delicious. One smallquery please can the condensed milk be cooked directly on the stove by opening it? It should take lesser time for cooking it. Please let me know

    Shilpa: I don’t think so Kiranmayi. The texture may not come out good.

  6. Wow..that sure looks yummmmmmm…can I have that piece please?? Thats a lot of re-search! Tks for posting and sharing! I hv run out of GrahamC, shall make this recipe, first I have GC! Hv a great week! TC of your health.-Chubby! 😉

  7. I had this at a restaurant here and absolutely loved it! your version looks as splendilicious (well even i can make pormanteaus!;) ) and must have been much appreciated

  8. It looks like the famous Southern Banana pie we make here with a different name, they probably borrowed form the English as well. Yummy, great V day dessert to have!:))

  9. Hi Shilpa,
    we are having a get together this weekend and I was wondering what to take as it is to celebrate Valentine day.
    You solved my problem.
    My questions are :
    1)how many servings does it yield?
    2)Can you please give the exact name (brand) and type (eg semi-sweet, bitter etc) of the chocolate you used?
    Thanks in advance

    Shilpa: Anu, it will yield about 7-8 servings(large portions). I used a caramel and nuts chocolate bar(I don’t remember the brand as I just used what I had in hand without even checking 🙁 ). I think some kind of dark eating chocolate would be best suited for it. If you want to make it less sweet, use semi sweet chocolate.

  10. Thats a nice and easy looking yummy recipe. I want to try this out immediately. Can we just use any cream, whip it and pour it out?? Becos here in b’lore near my home I now get Nandini cream. Will it come out good??

    Shilpa: Yes Meena. You can use any cream. If you are using plain Nandini cream, remember to add a little sugar(according to taste) and vanilla extract to it for the taste. Then whip it.

  11. Sinfully delicious. Very simple recipe. I have lots of marie biscuits at home. Will make a crust out of that and try this recipe. Hehe, I like the part where you said, i need not sit in front of the can when it is boiling. What if I dont do the boiling?, put the condensed in the oven to caramelize like a toffee?

    Shilpa: Archana, This is the first time I made candy. So I am not sure if the oven method works 🙁

  12. I love banana! Can u please elaborate on the Toffee part?

    Shilpa: Manasi, when you cook the condensed milk can for more than 2hrs in water, it thickens and becomes toffee. I cooked for 2hrs and removed it before it became too hard. If you cook for abt 3+ hrs, it becomes very hard.

  13. hi shilpa,

    i love ur site. one of the easiest explanations n methods. i have made your biscuit pudding 4 times already n since my family loves a bit of wine in desserts i soaked the niscuits with whisky(did not have wine at the time) n it turned out as delicious as the other 3 that i made . thank for the recipe. now i always keep fresh cream n biscuits at home. the banoffe pie is the next recipe i m gonna try. wish me luck. any suggestions or advice do let me know.

  14. wow! i didn’t know you could just cook the can of condensed milk and get this… but this is a little too time consuming if i might say so… i have an alternative to those who want to quickly make this (probably half an hour)…
    I’m just giving alternatives to the existing recipe posted here:
    1. The crust – once u make the crust… put it in the freezer for about 15-20 minutes while u do the remaining steps (chopping the bananas, making the toffee etc…)
    2. Making the toffee – in a pan, melt about 75-100 gms of butter. Add about 100-150 grams of demerera sugar (brown sugar – if you’re outside india, u might be able to buy muscovado sugar – dark variety) after the sugar caramelizes, add the can of condensed milk to it, and let it boil, until it gets a slightly thick consistency (this is where it gets tricky, coz if it gets too thick then it will form lumps and get tough to spread it out over the bananas).
    3. once u have the toffee ready – take out the pie crust base, and put atleast two layers of bananas and the toffee (alternating).
    once its done, put it in the refridgerator for an hour or so and the whole concoction should set.
    Add the whipped cream just prior to serving so that it doesn’t run all over the place
    the grated chocolate topping is optional as it might just make it a little too sweet.
    Tip: the more bananas u use, the sweetness of the toffee gets offset (which means people who can’t eat things that are too sweet, will like it too. also, using muscovado sugar, adds a different flavor to it reducing the sweetness.
    Note: the toffee here, actually turns nice and brown because of the caremelized brown sugar.. so it might look a little different from the picture above… but tastes awesome nonetheless.
    Used to be my signature dish… but looking at the popularity now, i think i just have to come up with something else 🙂

    Shilpa: Thanks Rohit. I will try your way next time.

  15. I made this sweet for a party in my house and it was a hit. Even elderly people had second serving of this sweet. Thanks and i got this at the right time just before party in my house.

  16. Hi shilpa,

    do you have to use a pie pan or can you use a regular cake pan.


    Shilpa: You can use anything. Since it does not need any baking, you can even use a normal flat bottomed vessel (but springform pans help in taking out the pie very eaily).

  17. Hi Shilpa,
    Hope you are enjoying every moment with your aayi right now and I am sure you are going to bombard us with hundreds of her recipes when you get back ha ha.
    Anyways long time back I had asked you about the banoffee pie but I could not make it for valentines day as the hostess had made several desserts already (none as good as this one if I may add;-))
    Anyways I finally got a chance to make it for Holi and it was gone like that!!!!. Boy, was I happy. Just thought I will let you know that while I was looking for condensed milk I came across dulce de leche by Nestle in the Spanish foods aisle of our regular grocery store. (I had read one of your reader’s comments).
    I was little worried when I opened it but lo and behold it saved me 4 hours!!!. It is toffee ready made!!
    BTW you also get Marie biscuit (called Maria or from Goya) in that aisle.
    So thanks again Shilpa and thanks Chetna for making my day. And thankfully I had no problems with my whipped cream being runny.

  18. I made this pie for my husband and he flipped for it. I used ginger snaps for the crust and I think it went wonderfully with the caramel and bananas. I can’t wait to make it for my grandkids.

  19. Hi! am a regular reader of ur blog..its great!nice recipe there! just wanted to know if we cud pressure cook the condensed milk..rather than cooking it for 2 hrs..

    Shilpa: No idea Bsh. Be very very careful if you attempt any such thing, the can may burst open in the cooker.

  20. Thanks a ton Shilpa! I made the Banoffee pie for a family get-together yesterday and it was the most talked about item in the menu. Thank you so much for the inspiration adn all the lovely recipes. Waiting for more suc wonderful recipes in future!
    Your ardent fan!
    Meera 🙂

  21. Hi Shilpa,

    Thanks for sharing this recipe. I tried it out as I was having relatives over for lunch. Everyone liked it. I did not use cream as I didn’t have, but it still tasted good.

    Your ardent fan!

  22. Hi Shilpa,

    Thanks for this delicious looking dessert recipe…

    I am currently preparing the pie and toffee making is on the go…

    … FiNgErS crOsSeD.. 😉

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