Banoffee Pie is an English dessert made with a layer of Banana’s, toffee (caramel), cream and either a pastry base or one made from crumbled biscuits & butter. Hence, Banoffee was derived from Banana + Toffee.
I use to make Banoffee Pie years ago when I worked at Cafe Sopra at Waterloo. The layer of caramel was achieved by simmering unopened cans of sweetened condensed milk in a big pot for several hours (the cheater’s way).
The resurgence of this dessert for me came a few months ago when a friend asked for help with it. She dreaded making the toffee (caramel) element. No cheating for her – she wanted to make the caramel from scratch but found little success. So I taught her how to make Dulce de Leche (very similar to caramel only that it’s made from sweetened milk). It takes a little time but the results are addictive – she loved how easy it was. You can find this recipe by clicking on the recipe title here Dulce de Leche.
The rest is a piece of cake! Once you have each element prepared its easy to assemble. In my recipe I use digestive biscuits crumbled with butter. I prefer the texture to that of a pastry base. Each layer of Banoffee Pie is delicious, but put it all together and it becomes irresistible.
Every layer of Banoffee Pie (Banana, toffee (caramel), cream & crumbed biscuits with butter) is yummy, but all together is becomes delectable.
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
100g Butter, melted
250g Digestive Biscuits, crumbled
4 cups or 1 ltr Full-cream milk (cow's or goat's milk)
150 grams Granulated white sugar
2 tblsp Light corn syrup
1/2 tsp Baking soda
1 tsp Pure vanilla extract
300ml Whipping Cream
- Grease a 22cm Flan tart tin. In a food processor, pulse biscuit crumbs with melted butter a few times till it comes together and press into the tin to make the pie shell. Chill for 10 minutes.
- Put the milk, sugar, corn syrup, baking soda and salt in a large, heavy-duty (about 8 litre) saucepan. Place over medium to medium-high heat and bring just to a boil.
- Watch carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, and reduce heat until the milk is just at a low rolling boil. If the milk foams up too much, remove the saucepan from the heat until the foam starts to subside. Then return to heat.
- Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel coloured (this will take about 40-60 minutes). It is important to frequently stir the milk so it does not burn. Adjust the heat as necessary; you want the milk to be at a low rolling boil.
- Note: There are several stages the milk goes through during the cooking process. When the milk first comes to a boil there is a lot of foam. Eventually the foam subsides and after about 15 minutes, you will notice that the milk turns a light beige colour. As it continues to cook, the milk thickens and gets darker and darker in colour. The more you cook the Dulce de Leche, the thicker and more caramel coloured it will become. Once the Dulce de Leche has been reduced to about 1 1/4 cups (300 ml) it is ready.
- Remove from heat and strain, if necessary. Stir in the vanilla extract. Let cool before covering and storing. The Dulce de Leche can be stored in the refrigerator for at least a month
- Pour the Dulce de Leche into the chilled base and smooth over with a palette knife.
- Place slices of banana ontop.
- Whip the cream until medium peaks – don’t over whip. Then pipe or smooth over the top of the banana.
- Sprinkle with grated chocolate.