I’ve been an anglophile for as long as I can remember. I love British culture, their way with words, their fascinating history and yes – even some of their food. I recently became hooked on The Great British Baking Show, which you absolutely must check out if you haven’t done so already. After watching the show, I can definitely confirm that the Brits deserve their reputation for being excellent bakers. Their prowess and creativity inspired me to bake a classic British dessert, the oddly named Banoffee Pie. With banana + toffee flavors (hence the name), this is a seriously delicious dessert that you’ll definitely want in your baking repertoire.
Banoffee Pie was first made at a pub called The Hungry Monk in the 70s. With a thick layers of caramel, sliced bananas and piles of whipped cream, it has since become one of England’s most cherished desserts. It seems that there are many different versions floating around – some people love making a crust out of digestive biscuits, while others make a more traditional pie crust; some top the pie with chocolate shavings, while others add some chopped up candy bars. Even the method of making the caramel can differ. The most traditional method involves boiling an unopened can of condensed milk for three hours, but I became a little scared once I read warnings of caramel explosions if done incorrectly. There are much quicker routes out there, one of which I opted for instead. I like that everyone has their own take on this dessert and enjoyed taking ideas from several different recipes.
What I love the most about this dessert is the variety of flavors and textures within it. It has a crumbly and buttery crust that pairs so well with the dense, gooey caramel. The bananas freshen everything up and ensure that the dish isn’t cloyingly sweet, and the fluffy whipped cream offers a great contrast between the other heavier elements. I liked adding shaved chocolate to mine, but I’m sure some chopped up Heath bars would be wonderful too. It’s easy and fun to make and is sure to please a crowd.
- For the crust:
- Scant two cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- For the filling:
- 8 tablespoons unsalted butter
- ½ cup dark brown sugar
- 14 oz. can sweetened condensed milk
- 2 bananas, thinly sliced
- 2 cups whipping cream
- 1 teaspoon vanilla extract
- ⅛ cup chocolate shavings
- Preheat the oven to 375 degrees.
- Combine the graham cracker crumbs and melted butter in a medium bowl. Place the mixture into a pie dish, pressing down with your fingers to form a crust. Bake for 7 minutes.
- To make the caramel, start by melting the butter in a medium saucepan. Once melted, add the dark brown sugar and cook over low heat. Keep stirring until sugar has dissolved and the mixture looks smooth, about 5-10 minutes. Add the sweetened condensed milk and bring mixture to a simmer, stirring constantly. Once the mixture is gently simmering, cook for about 3-5 more minutes. Remove from heat once the mixture is a thick, creamy consistency.
- While still warm, pour the caramel into the pie crust. Refrigerate for at least 30 minutes so that the caramel becomes firm.
- While the pie is chilling, make the whipped cream. Beat the whipping cream and vanilla with an electric mixer until the cream is fluffy and forming peaks.
- After the pie has chilled, place the banana slices around the edge of the pie, working inwards until the pie is completely covered. Cover with the whipped cream and sprinkle the chocolate shavings on top. Keep refrigerated until served.
Notes:
If you can find digestive biscuits, feel free to substitute them for the graham cracker crumbs in the crust.
If you’re looking for an even easier method for the caramel, a great substitute is ready-made dulce de leche.
I use a y-peeler to make the chocolate shavings – simply drag the peeler along the edge of a bar of chocolate.
You’re right that these different flavors and textures came together really well. I’m predisposed towards anything with toffee in the name (even with a dropped “t”), and this one lived up to the promise. That caramel sauce was magnificent! It tied everything else together perfectly.
I’m so glad you enjoyed this! I agree that the caramel sauce really was magnificent. I think it stole the show!
What a fun, lovely dessert, Julia. I will have to make this for my mom (British but has been in the US for ages). Since it was developed in the 70’s she’s probably never heard of it. I had a big discussion with friends at work recently about what exactly digestive biscuits are. None of us seemed to know! Looking forward to trying this, Julia.
How cool that your mom is British, Geraldine! You’ll have to let me know if she has heard of banoffee pie. Oh, and you’ll have to try and track down some digestive biscuits. They’re great because they’re not overly sweet and have a great texture – slightly chewy, slightly crispy. If you have any World Market stores around you, they usually sell McVitie’s digestive biscuits there 🙂
Holy Cow, Julia! You know I’ve been waiting for this! And it’s sounds as good as it looks! Pinned multiple times to make later (when I’m feeling indulgent)! I love how simple this is too… just a few components. This could be made up quickly for last minute dinner plans or when a sweet tooth strikes! As much as I try to eat right, I have a love/hate relationship with sweetened condensed milk! Why does it taste soooo good!?! The Great BBS…. I long to watch. My Ma told me about it months ago, but we have very limited cable/TV, so I don’t see it. I need to look for it online or on Netflix. I hear it’s a smash! Thank you for this Julia! Looking forward to it!
Aw, thank you Traci! I’m glad the instagram photos tempted you 🙂 Oh, and you really have to watch The Great BBS! I have a feeling you’d love it. I hope you can track it down somehow!
i have always wanted to make a banoffee pie. it always looks so light & airy, plus is there a better combination that bananas & chocolate? i feel like this would even be good with a little peanut butter mixed into the biscuits. fun to learn that you’ve always been an anglophile 🙂 xo
I think you would love banoffee pie, Amanda! I’d love to see your take on a GF version 🙂 And you’re so right – there really isn’t a better combination than bananas and chocolate, except bananas, chocolate and caramel!
We know how to bake for sure, I always go a bit nuts with cake back home… Love this!
Thanks, Emma! I’m sure you’re a pro at making banoffee pie!
Beautiful photos, Julia! And I will confirm that this was an absolutely irresistible dessert…and really quite easy to make. Not at all as intimidating as the creations on the Great British Baking Show!
You’re right, this is definitely not as daunting as the Great British Baking Show desserts! Maybe we can try a more challenging one soon 🙂
Bananas and toffee are two of my favorite thing!! This pie sounds like heaven to me! I wish I had a huge slice right now 🙂 I’ve been trying to bake more lately so I think I need to check out that baking show! I get so addicted to all cooking shows!
Thanks, Izzy! I think you’d love this pie! And I have a feeling you would definitely become addicted to the Great British Baking Show…I certainly did!
Julia, I made it for Easter Day.
It was a total success. There were many cakes but people had yours twice. Ramiro, five times… (He even took a picture of your blog’s name to copy the recipe.)
I added dulce de leche instead of toffee …” Bana- leche”. DELICIOUS!!!
We missed you both!!!
Happy Easter!.
Silvia, that is so wonderful to hear! Bana-Leche sounds wonderful. I’m glad everyone enjoyed it 🙂
I’ve never had a banoffee pie, but it sounds *amazing*! I’m glad to know there are other options besides boiling a can of condensed milk…that, plus me, sounds like a recipe for disaster! I’m wishing I had a slice of this right now…
Oh, I think you will love banoffee pie! You really can’t go wrong with caramel, bananas and whipped cream. Let me know what you think of it if you try it out!