For years I have wanted to make a Banoffee Pie and finally I have found the time and patience to do it. Actually, it doesn’t even take that long and is quite easy to prepare.
A few years ago I was visiting Mallorca quiet a lot, there is a coffee house chain where I always ordered a Banoffee Pie to my coffee and I really really loved it. I haven’t eaten it since and was really craving it, something to lighten up the quarantin blues. It just takes a tiny bit of patience to let the toffee cool down but all in all it’s a pretty simple recipe. It takes a while to melt the sugar but as soon as it starts to melt, it will also burn really quickly, so don’t lose sight of it.
A little suggestion on the side, if you want it to be a little more “fancy”, you can mix some sea salt into the toffee. By the way, I like to use a tart mould where the bottom can be lifted upwards, so you never have the problem of getting tartes, pies, quiches or other things out of the mould.
NO BAKE Banoffee Pie
- 250 g shortbread or graham crackers
- 100 g butter melted
- 100 g brown sugar
- 50 g butter
- 450 g condensed milk (sweet)
- seas salt optional
- 3-4 bananas
- 250 ml heavy cream
- 125 g sourcream
- 8 g cream stiffener
- dark chocolate as garnish
Place biscuits or crackers in a large freezer bag and crush them with a rolling pin until the are fine crumbs. Then combine with the melted butter. Spread the mixture evenly on the bottom of a tart tin and press it firmly with your hands or a spoon. Then put it in the fridge to cool.
For the toffee melt sugar and butter in a pot. This can take a little while, keep an eye on it and stir. As soon as the sugar is completely melted, carefully stir in the condensed milk and let it simmer for a few more minutes. Take the tart out of the fridge and spread toffee on top. Place in the fridge for another hour.
Whip the cream and add cream stiffener then carefully combine with sourcream.
Slice bananas and place on the cooled toffee evenly, then spread the cream on top.
Use a potato peeler or grater to grate chocolate over the pie and serve chilled.
This post is also available in English!