When we began thinking about the menu for the flagship London Calling location, I knew we needed a dessert (also known to the British as a “pudding”) option. As with all our products it had to appeal to our American audience…both in name and in flavor. The giggle worthy “Spotted Dick” dessert (a steamed sponge cake with sultanas or raisins) was jokingly considered and promptly tabled because it would be harder to say than pasty. I experimented with Trifle, Sticky Toffee Pudding, Eaton Mess, Custard and Lemon Curd (more on those delicious desserts in later posts). I suspect it was my English business partner that finally said “What about Banoffee Pie? I googled all the Banoffee Pie recipes I could find and then my sister and I made some of the recipes and without question it was the “Winner, Winner, Chicken Dinner”.

This pie is a layered combination of graham cracker crust (crusts can also use British cookies, shortbread or Biscoff), dulce de leche (a thick milk based caramel- like sauce that is created by the browning of milk) and fresh bananas all topped with whipped heavy cream and finished with accents of chocolate shavings or cocoa. It took top dessert billing on our menu and after 10 years has not left. It was the same way at the restaurant where it was founded, the Hungry Monk in Jevington, East Sussex, England. It is reported customers would call ahead to make sure it was on the menu and it’s popularity soon spread all over England– all the way (according to the internet) to Margaret Thatcher! For Americans, the closest flavor match would be Bananas Foster or to a lesser extent a Banana Cream Pie. Banoffee Pie makes it’s movie star appearance in the British Christmas and love story classic “Love Actually” when Kiera Knightly offers a slice to her new husband’s best friend as a peace offering. Let’s just say it wasn’t the pie he was in love with. If you have not tried Banoffee Pie or if you have not seen “Love, Actually” I would venture a guess that you have now found your new favorite pie and your new favorite movie. Bon Appetit! Watch this for a quick visual of how to make this classic.

Banoffee Pie (Bananas + Toffee...ish)

This is a very quick and easy pie to make if you purchase the Dulce De Leche. But that's easy to make as well if you think ahead. It will impress everyone at the table and become a go-to for family gatherings.

Print Recipe

Prep Time 30

Cook Time 8

Course Dessert

Cuisine British

Servings 10

Equipment

1 Deep Dish Pie Pan 9" diameter
1 Stand Mixer with whisk attachment You can use a medium mixing bowl and a hand mixer
1 Tablespoon
1 Teaspoon
1 Small Sieve or a cheese grater To sprinkle on the cocoa or to grate the baking chocolate
1 Paring Knife To cut the bananas
1 Small Spatula or Spoon To spread the whipped cream

Ingredients

1 1/2 Cups Fine Graham Cracker Crumbs Make your own and use 11 full graham crackers, a rolling pin and a gallon freezer bag.
6 Tablespoons Butter, Melted
2 Tablespoons Granulated Sugar
2 Cups Dulce De Leche This can be purchased in the international section of the grocery store or you can make your own from sweetened condensed milk.* This is thicker than caramel and it's important to use dulce de leche. If you use caramel the pie will be too runny to cut.
3 Large Bananas (About 10" in length) Yellow, no green, no brown spots. Used enough to cover the pie in 1 layers of bananas--it doesn't have to be precise
2 Cups Heavy Cream
4 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract
4 teaspoons Cocoa, powdered or 1 square of sweetened baking chocolate

Instructions

Preheat Oven to 350 degrees
Mix 1 1/2 cups fine graham cracker crumbs with 2 Tablespoons granulated sugar and 6 Tablespoons melted butter in the pie dish and mix well with your hands. When it is well mixed, press into the bottom and sides of the pie pan as evenly as you can.
Bake for 8 minutes or until it just begins to brown. Be careful to not overbake. The warm smell of toasted graham cracker will just begin at 8 minutes.
While the crust is baking, pour the 2 cups of heavy cream into a mixing bowl. Add the 4 Tablespoons of powdered sugar and the 1 teaspoon of vanilla. Whip at medium speed until the cream holds peaks. Don't overmix or you will get butter!
Pull the crust from the oven. Next you are going to spread the dulce de leche onto your crust. If your dulce de leche is too thick to spread or pour easily, heat it in the microwave in a glass dish for 1-3 minutes, stirring occassionally. Pour the 2 cups of dulce de leche into the crust. Spread evenly.
Peel and then slice the bananas into the dulce de leche and evenly cover the dulce de leche. Medium thick slices.
Use a spatula to scrape the the whipped cream on top of the bananas and fully cover so that they do not turn brown.
Use a small sieve to sprinkle the cocoa on top or the cheese grater and sweetened baking chocolate for garnish
Refrigerate for up to 3 days. Do not freeze or the bananas will turn brown and mushy.

Notes

*I prefer the flavor of dulce de leche made from sweetened condensed milk versus the premade version. Follow this link to learn to do it on the stove top and this link to learn to do it in the oven. Either way it's super easy. The version of making it on the stovetop takes more attention and care. I used (2) 14 ounce cans of sweetened condensed milk to yield (a little over) the 2 cups needed for this recipe. You can use up the remainder of the amount on graham crackers or over ice cream! The cooked sweetened condensed milk version will "weep" over time so it's best to serve immediately.

I also prefer chocolate shavings as a garnish (using a grater and a good quality sweetened baking chocolate) for it's deeper chocolate flavor and texture but cocoa is always in the cabinet and an easy final garnish

Keyword Bananas and Toffee, Banoffee Pie, British Dessert