Banoffee Pie
Banoffee pie is a luscious dessert that originated in England, combining the delightful flavors of bananas and toffee. This no-bake pie is perfect for any occasion, offering a rich and creamy texture that melts in your mouth. With its simple ingredients and straightforward method, anyone can create this indulgent treat at home. Your family and friends will be begging for seconds after just one bite!
Ingredients
– 200g digestive biscuits
– 100g unsalted butter, melted
– 397g can of sweetened condensed milk
– 2 large bananas, sliced
– 300ml heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– Grated chocolate or cocoa powder for garnish
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, and the chilling time is around 3 hours.
Nutritional Value
Nutritional value per serving (1 slice): Calories: 350, Total Fat: 22g, Saturated Fat: 13g, Carbohydrates: 36g, Sugars: 18g, Protein: 3g. This is based on one serving size.
Step-by-Step Cooking Process
1. Crush the digestive biscuits into fine crumbs.
2. Mix the biscuit crumbs with melted butter until well combined.
3. Press the mixture into the bottom of a pie dish to form the base.
4. Refrigerate the base for about 30 minutes to set.
5. In a saucepan, heat the condensed milk, stirring continuously until it turns a caramel color (about 10-15 minutes).
6. Allow the caramel to cool slightly, then pour it over the biscuit base.
7. Layer the sliced bananas evenly over the caramel.
8. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Spread the whipped cream over the bananas, smoothing it out.
10. Garnish with grated chocolate or cocoa powder before serving.
Alternative Ingredients
You can substitute digestive biscuits with graham crackers or any other sweet cookie for the crust. For a dairy-free version, use coconut cream instead of heavy cream and a dairy-free condensed milk alternative.
Serving and Pairings
Banoffee pie is best served chilled and can be paired with a side of fresh berries or a scoop of vanilla ice cream for extra indulgence.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s not recommended to freeze banoffee pie, as the texture of the bananas and cream may change.
Cooking Mistakes
- Overheating the condensed milk can lead to a burnt taste.
- Not chilling the crust enough can result in a soggy base.
- Using overripe bananas may make the pie too mushy.
- Forgetting to whip the cream properly can lead to a flat topping.
- Not allowing the pie to chill long enough can affect the texture.
Helpful Tips
- Use ripe but firm bananas for the best flavor and texture.
- Chill your mixing bowl and whisk for better whipped cream results.
- Layer the bananas just before serving to prevent browning.
- Add a splash of lemon juice to the bananas for extra freshness.
FAQs
What is banoffee pie made of?
Banoffee pie is made with a buttery biscuit base, a layer of caramel (from sweetened condensed milk), fresh banana slices, and topped with whipped cream.
Can I make banoffee pie in advance?
Yes, you can prepare the pie in advance and store it in the refrigerator for up to 3 days. Just add the cream topping before serving.
Is banoffee pie vegan?
Traditional banoffee pie is not vegan, but you can make a vegan version using dairy-free substitutes for cream and condensed milk.
Can I freeze banoffee pie?
Freezing banoffee pie is not recommended as the texture of the bananas and cream can change upon thawing.
How long does banoffee pie last?
When stored in an airtight container in the refrigerator, banoffee pie can last for up to 3 days.
Conclusion
Banoffee pie is a delightful dessert that combines the sweetness of bananas and toffee with the richness of whipped cream. It’s simple to prepare and guaranteed to impress your guests. Enjoy this delicious treat at your next gathering, and watch it disappear!
Banoffee Pie
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 397 g can of sweetened condensed milk
- 2 large bananas sliced
- 300 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Grated chocolate or cocoa powder for garnish
Instructions
- Crush the digestive biscuits into fine crumbs.
- Mix the biscuit crumbs with melted butter until well combined.
- Press the mixture into the bottom of a pie dish to form the base.
- Refrigerate the base for about 30 minutes to set.
- In a saucepan, heat the condensed milk, stirring continuously until it turns a caramel color.
- Allow the caramel to cool slightly, then pour it over the biscuit base.
- Layer the sliced bananas evenly over the caramel.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the bananas.
- Garnish with grated chocolate or cocoa powder before serving.
