Reviewed: Apr. 14, 2012

This is really tasty! Personally, I don't think I need the crust to be so thick so probably use 2/3rd's of the crust recipe next time. And yes, for sure we'll be having this a next time!

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Luvs2Cook!

Cooking Level: Expert

Reviewed: Apr. 5, 2012

The flavor of this was delicious, although a little rich--a small piece goes a long way. But it was way too much butter for the crust--it was super hard when chilled because of too much butter. I also like the bananas on the bottom and the toffee on top. I'd make it again, but with a lighter crust and more bananas.

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Reviewer:

dfranz

Reviewed: Jan. 2, 2012

This is one of my favorite desserts and I have a few things that I do differently. Instead of ginger I use cinnamon, and I only add two Table spoons of sugar to the crust ( that reduces the sweetness and the calories ). As for cooking the sweetened condensed milk, I have discovered that submerging it in water and cooking it in a pressure cooker takes 45 minutes only!! and you can cook at least two cans together!

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Reemtastic

Reviewed: Dec. 24, 2011

Too sweet

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Reviewer:

Yui

Cooking Level: Beginning

Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Living In: Chicago, Illinois, USA

Reviewed: Dec. 11, 2011

I made this recipe once as is and it was good. I made it again with a couple of tweaks and it was outstanding! First, I used three bananas instead of two, second while the sweetened condensed milk thing is cool, it is far easier (and taste exactly the same) to just buy a can of dulce de leche. You can get it in the latin section of the grocery store (at least in Texas you can). Third, to cut the sweetness a little I made a coffee flavored whipped cream by dissolving 1/2 a teaspoon of instant coffee in the cream. Just let it sit a couple of minutes and it will dissolve, then add 1 teaspoon of sugar and whipped the cream per the directions. I also put the bananas in first and made it in a cheesecake pan for a pretty presentation. In short, the recipe as is is pretty good, but the changes I made took it to the next level. I can't take credit for the changes though, I used the original Hungry Monk (where banoffee pie originated) recipe as guidance.

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KEICOD

Reviewed: Nov. 8, 2011

too much butter in the crust. Try to buy caramel leche premade. Very sweet.

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Reviewer:

pat

Reviewed: Oct. 19, 2011

I think the layer of bananas could be thicker, and it's a little rich but it's quite an experience. Though I was really impressed at first, over the week I have noticed it's not something I will make again. It's just too much for us, only half of us are eating it and slowly at that. Thanks for showing me something different though! Boiling condensed milk is just not my area. I would probably appreciate it more if I were familiar.

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Sep. 6, 2011

my sweetheart and I made this recipe for the first time and OMG! it turned out to be super delicious. We loved it!!! He sprinkled dark chocolate shavings on top of the cream and it looked irresistible.we used 8 oz cool whip instead of thick whipping cream and it was yummy. we took ebabysmom advice to use Dulce de Leche, it saved alot of time and made it an instant dessert. Dont think twice about adding the ginger to the crust, definitely gives a spin to the flavor. we thought 2 large bananas would be enough but atleast there should be 4 layers of banana to make it a BANoffee.

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