Banoffee Recipe - Allrecipes.com
Banoffee Recipe

Banoffee

Recipe by  

"I heard about this pie in England, and be sure it's a wonderful one."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
  2. In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
  3. Open can and pour toffee into pie crust. Allow to cool.
  4. Slice bananas over toffee.
  5. Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2007

I've made this many times using the condensed milk. I got a tip from my Irish friend -- you can boil several cans of the milk and then put them back in the cupboard until you are ready to use them. One time I gave her back is to buy pre-made caramel in the can. It's called Dulce de Leche and can be found by the Mexican food at your grocery store. It's exactly the same (according to my friend from Ireland). You do have to soften the dulce de leche up a bit to make it spreadable - easy to do in the microwave (out of the can of course!). Just made it last night - great stuff!

 
Most Helpful Critical Review
Nov 04, 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.

 
Apr 12, 2007

Yummy!...Instead of boiling the can of condensed milk I pour 2 cans into a 9 X 13 dish and cover with tin foil, put that into a larger oven dish, fill it with water half way up the 9 X 13, then bake at 300 degrees for 1 and a half hours---makes a wonderful toffee!

 
Sep 21, 2005

Absolutely AWESOME!!! This is FANTASTIC!! I was worried that one can of condensed milk wouldn't be enough but it was spot-on. (By the way, PLEASE don't worry about the can exploding. I've done it dozens of times, and I've lived to tell the tale... I do, however, make sure that I am around to top up the water as it boils off. Also, be careful when you open the can - the second it is punctured, the boiling hot milk oozes out. I wrap the can and the can-opener in an old towel, thus protecting my hand). Thanks so much, Madeleine!

 
Sep 25, 2003

Definitely put the bananas under the caramel. Also on top of the whipped cream you can sprinkle finely grated chocolate, or instant coffee granules and cocoa. The first time I had it in England, it came with the coffee dusting, and that's the way I'll always remember it best.

 
Sep 25, 2003

Very good pie. I made a few changes, though: I made a graham cracker crust (but I unfortunately forgot to put ginger in it), I boiled two 14-ounce can sweetened condensed milk for about 2 3/4 hours. Let stand them for 10 minutes and poured them into a medium bowl, stirred with a fork to make a more spreadable consistency, and poured half of the "toffee" into the bottom of the crust. I garnished the toffeed pie with thinly sliced bananas (about 1/4 inch) dipped in lemon juice, and poured remaining toffee onto bananas. Not oversweet, as I feared it would be. As another reviewer suggested, I flipped cans at mid-boiling time. Very easy, but very good, and can easily be served for company. Thanks for the recipe.

 
Apr 12, 2006

I had been searching for a recipe for Banoffee for a while. When I was in England in 2001, nearly every restaurant had some kind of dessert with this flavor, whether it be ice cream, pie, cake, etc. It's such a good combination and this recipe is no exception. You have to follow the recipe for the crust, because the ginger makes the crust. I took this to several gatherings of family and friends and it is always well received. It is different, but not so different that people won't try it. I was nervous about boiling the can too, but I've done it now at least 3 times with no explosions, so it's fine.

 
Sep 25, 2003

Of the recipes I've found, this one came closest to the Banoffi I had at the Shack Restaurant in Dublin, Ireland. My friends agreed. Despite my friend Andy's fear, the can of condensed milk did NOT explode. But I was careful to keep enough water in the pot. I used 1/2 cup of butter as suggested by the last reviewer and this worked very well. I also used 3 bananas instead of 2 and added about 2 teaspoons of sugar and 1 teaspoon of vanilla to the whipped cream. Next time I might try a deeper dish pie and add even MORE bananas.

 

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Nutrition

  • Calories
  • 710 kcal
  • 35%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 51 g
  • 78%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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