Rich, decadent, and loaded with bananas, dulce de leche and whipped cream, this banoffee pie has everything to fix your sweet tooth!
Remember my foolproof dulce de leche I shared with you last week? Well, I’m back today with the second part of this recipe: a banoffee pie! So again, it was not a classic dulce de leche recipe, that usually involves one single ingredient that you cook for several hours, but instead a quick version which is halfway between caramel and toffee. I was totally bluffed by this recipe: how easy it was and close to the classic dulce de leche both in taste and texture, so I had to share it with you somehow. You can make it in 3 minutes and spread over some delicious crepes or… pour into this irresistible banoffee pie!
After many years blogging, I realized I had never shared a banoffee pie recipe on the blog. It was about time to make it happen. There are many different banoffee pie recipes and you can get lost in all these recipes, so I help you choose today with my favorite one. Easy and perfect in every way. Before we go further, let’s go back to a quick history of this dessert. Do you have any idea when it was invented and where? I thought it was an American dessert at first. I was wrong. It’s actually a British dessert, that has been created in the early 1970’s, which is quite recent for a baking invention if you think about it (although I was not born by the time).
The classic banoffee pie was made with a short pastry pie crust, but over the years this crust has often been replaced by a crumbed biscuit base, as you would do for a cheesecake. This base is mostly done with crumbed biscuits (such as Digestive, Graham Crackers or Shortbread biscuits) that you combine with melted butter. You then line the bottom and the edge of a baking dish with this mixture, using your finger or a glass to flatten it. I opted for this modern version, but if you would like to bake a traditional pie crust instead, just head over to this pie crust recipe and divide quantities by two (this is a basic pie crust recipe that will never let you down; it works every time perfectly!). If you do so, remember to bake the crust before you pour the filling into it (I would recommend baking it for about 10-12 minutes at 400 F/ 200C, covering the bottom with dried beans).
Then you need to prepare the sweet toffee filling, using condensed milk, sugar and butter. You will be surprised to see how easy it is! I always feel a little bit stressed whenever I have to prepare a salted caramel sauce and even though many people claim it’s extremely easy to make (and claim to be expert at it), I confess here that I still find it tricky as you have to have your sugar heated at the right temperature and use a saucepan with a heavy bottom to obtain the desired result. But even if you are an expert at making salted caramel sauce, you will never find easier than this kind of dulce de leche recipe – the EASIEST one ever!
You will never be worried to burn your sugar or fail at any step, cause there aren’t steps. Just combine all the ingredients together, cook for a couple of minutes, and you’re good to go. Yes, really, nothing more I swear. It’s that easy! This is why I made more of it and stored it into a glass jar for my sweet cravings, so I can use it on top of vanilla ice cream, with crepes or onto a generous slice of brioche.
As for now we use it into this crumbed biscuit base. Then all you need to do is to slice your bananas on top of this filling, garnish with whipped cream, and your dessert is ready! Note that I just whipped up the cream without adding any sugar here, as the dessert is already really sweet and you really don’t want to have it sweeter (in my opinion). Used nature, this whipped cream brings an interesting contrast in flavor with a light texture that cuts the rich and dense filling.
So really nothing difficult in this recipe at all, while it still looks very professional and high level. Indeed, when I served the one you have in front of you to my guests, I received the best ever compliment I ever had from one of them who didn’t really know I had a food blog: “Oh wow! In which bakery did you buy it?”, he said. I felt so happy to have to say: “Well, I baked it myself!”. And I’m pretty sure you will soon get the same kind of compliment!
- 425g (15oz) graham crackers or Digestive biscuits
- 1 cup (170g) unsalted butter, melted and cooled
- 1 stick (113g) unsalted butter
- ¾ cup (135g) dark brown sugar
- 1 can (14oz / 396g) sweetened condensed milk
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups (480 ml) cold heavy cream
- 3 ripe bananas
- Grated dark chocolate (optional)
- For the crust: in a food processor, pulse the crackers to fine crumbs. Add the melted butter and pulse until the mixture looks wet and holds together when pressed. Transfer the crumbs to a 10-inch tart pan with a removable bottom. Press the crust firmly and evenly onto the bottom and up the sides of the pan. Refrigerate for 1 hour.
- In the meantime, make the filling: melt the butter in a medium saucepan over medium-high heat. Add the brown sugar, sweetened condensed milk, vanilla, and salt and bring to a boil, stirring continuously until the mixture darkens, about 2 minutes.
- Pour the filling into the prepared crust and smooth into an even layer. Place in the fridge and let sit for 1 hour.
- When ready to serve, slice the bananas and place evenly on top of the pie.
- Whip the cream with an electric hand mixer until stif peaks form, and pour onto on top of the pie, and garnish with grated chocolate if desired.