Reviewed: Nov. 13, 2009

This is a great simple recipe for banoffee! My brother begs me for this pie whenever he's in town.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Nov. 8, 2009

It's true that this recipe is delicious and simple (though time-consuming), but in my pie shell filled with extra banana, I still had WAY to much room to fill with whipping cream. It turned out almost like a throwing pie for all the whipped cream! I think that it needs a LOT more banana to fill a regular pie shell. The pie crust had way too much butter and I had to soak a lot out with a paper towel! Also the ginger in the crust gave it a mysterious-but-not-really-good flavor. I think I'll try a graham cracker and nut crust next time, or even a gingersnap/graham cracker mix. Recipe worth messing with!

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KIRSTENFINNIGAN

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

I'm sorry, but this was way too sweet for our tastes. I also think the crust recipe could have done with about a quarter of the sugar. It was interesting to try, though, and diffewrent from anything I have ever made. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 15, 2009

AMAZING!

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*tinkerbell*

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Reviewed: Aug. 30, 2009

Emm,OK, but....A couple of things. First, I'd never had Banoffee before, never even heard of it. I used 1/2 c. butter and 1 t. ginger for the crust. I thought the crust was too sweet with 1/2 c. sugar. I baked the S.C. milk @ 300 in a water bath, as another reviewer suggested, but for 2 hours. (I guess it turned out like it would have if I boiled the can, but I'm not sure.) I used 3 bananas, sliced very thin. I dusted instant coffee (pushed through a sieve to make a powder)and cocoa powder lightly on top of whipped cream. Like I said, "OK" by me. People said it was really good. Don't know if I'll make this again.

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anne

Cooking Level: Expert

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Reviewed: Aug. 20, 2009

The pie is fantastic exactly as written. I'm not sure how the nutrition information was tallied though. Don't know if this matters to everyone but this is what I got using a Keebler Ready Made graham cracker crust. Whole pie crust = 880 cals and 40 grams fat. Can of La Lechera Dulce de Leche (same as a can of condensed milk) = 1200 cals and 30 grams fat. 2 medium bananas = 210 cals and .8 grams fat. 1 cup heavy whipping cream (yields 2 cups whipped) = 821 cals and 88 grams fat. The total of all of these is 3111 cals and 159 grams fat. This divided by 8 = 389 cals and 20 grams fat. This is considerably less than what is listed...approximately half. Now we can enjoy a second piece :)

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alig

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Reviewed: Jul. 4, 2009

I made this for my daughter's 20th birthday. I did cut the amount of butter in the crust. I also wimped out and only boiled the condensed milk for 2 1/2 hours, my nerves couldn't take any more. My daughter said this was one of the best birthday cakes I've made for her. Thankyou Madeleine.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jun. 22, 2009

was yum yum!

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Reviewer:

Claire

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Reviewed: May 7, 2009

I was very anxious to make this because of the unusual combination of ingredients, and I was a little disappointed in it. I thought the banana flavor overpowered everything else, and when you took a bite of everything together you couldn't even taste the ginger in the crust, and the toffee was more a texture than a taste. By itself I loved the crust, and would like to try it with something else. I put the can of condensed milk on its side while simmering it and avoided the noise some have mentioned. Although the condensed milk had a gelatinous quality when I opened it, after I put it in a bowl and beat it with a spoon it became smooth and easily spreadable. I would recommend using only 1 cup of heavy cream. I had a little less than 2 cups and thought it was way too much. The people I served it to loved it, but this is South Alabama where banana pudding reigns, so I guess the banana flavor wasn't too much for them!

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 1, 2009

This is yummy, its just the boiled milk I had a bit of trouble with. Mine came out kind of clumpy and didn't pour over the bananas, but I had to spread it, sort of like a peanut butter consistency, but a bit more rubbery. Therefore, the first can didn't cover my bananas, so I had to use the second can I boiled. Now maybe my toffee to banana ratio is off and it will be just too much...Also, be careful when you first open the can, I used a bottle opener and it spurted out onto my hand - hot sugar - ouch!

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SJRJA

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Reviewed: Apr. 12, 2009

YUM!!! Surprisingly easy to make. I used Buttersnap biscuits instead of the Graham crackers. Very nice.

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Betina

Cooking Level: Expert

Living In: Pakenham, Victoria, Australia

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Reviewed: Feb. 17, 2009

Awesome! I didn't put as much ginger in the crust, but will use a little more next time. Had no problem with cooking the milk, came out gorgeous! Will definitely make again.

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goddess

Cooking Level: Expert

Living In: Campbell, Texas, USA

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Reviewed: Feb. 16, 2009

This is a wonderfully decadent pie, and is SO easy! I made one and my hubby and 2 sons wiped it out in a matter of seconds, and demanded I make it again tomorrow! That's coming from some tough critics, because I make desserts most every night because they won't eat leftovers, even desserts!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jan. 20, 2009

Wow, who would have 'thunk' that boiling sweetened condensed milk would have turned into a toffee? Amazing!

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Barbaradjt

Cooking Level: Expert

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Reviewed: Jan. 19, 2009

I loved this, but two (of the three) guests I served it to felt it was much too sweet.

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Sara

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 11, 2008

If you can, buy the condensed milk already caramalised.. (In Australia you can get them at most supermarkets) Much easier.. I lightly cover my bananas in lemon juice to stop them going brown.This is way nice served with vanilla ice cream..

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AussieMum

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Reviewed: Sep. 14, 2008

Oh so delicious and rich. Try mixing a bit of instant coffee or espresso powder into the cream as you're whipping it for another flavor. **CAUTION** It is extremely important to add more boiling water frequently during the cooking of the sweetened condensed milk. 3 hours is a long time and the saucepan should not be allowed to boil dry.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Sep. 14, 2008

I truly had doubts about this and I was really just making it because I thought it was interesting to boil the can of condensed milk...but oh my! This is amazing! Kind of like a carmel banana cream pie but oh so much better! This may be on my top 10 favorite desserts list! I highly recommend trying this - it's fantastic!!!

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 24, 2008

1st place winner at our county fair. Easy to make. 2nd time I made it, I used the crumbs of leftover scones in place of the graham crackers and it worked great. I also used 1/2 the whipped cream topping, to cut the calories. Besides it already impressed the judges. I agree on using the 3 tsp. ginger, it seems to balance the flavors. QUESTION for you that have tried it, has anyone incorporated chocolate somehow?

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Blubarb

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Reviewed: Aug. 1, 2008

This pie is absolutely delicious and I prefer making it myself, rather than buying it in the shop. I only boiled my tin of milk for two and a half hours, though, and it was a bit runny after slicing the pie. Next time I will definitely boil for at least 3 hours, but I think it wouldn't hurt at all to boil for 3 and a half, or even 4. I've read some recipes where it calls for 4 to 6 (!!) hours of boiling -- so next time I'm definitely going to go beyond 3 hours to avoid runny toffee! Otherwise this recipe was spot on, though I did use Digestives for the crust and omitted the ginger.

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