Easy dessert recipes always run back of my mind and banoffee pie is one of them. Banoffee pie is actually one of the simplest desserts that I have ever made. No baking, no complications but the end result is truly amazing and the taste is just out of the world. The best part is if you have guests visiting or hosting a party at home and cannot think of a dessert to come up with, I’ll blindly suggest go ahead and make this one. The ingredients needed are super easy to with as well, you may have them lying in your refrigerator already, even if you do not you can run to the nearest grocery store! I always do that in case I get impulsive about making something at the moment.. hahaha!
Banoffee pie is basically an English dessert made out of a biscuit crumb base topped with toffee, bananas, cream and chocolate shavings. It can also be done in a short crust regular tart base but using biscuit crumb is the preferred way. Also one is recommended to use a loose bottomed pan to make this recipe so that the pie can be easily demoulded.
Anyway, lets come back to the dessert now! The name banoffee is a combination of two words put together “banana” and “toffee”. We all know what banana is. Right? Well, toffee sounds new, Is it? I’m sure it doesn’t if you are into desserts and baking. For those who have no clue what it is, toffee, also know as dulce de delche is a confection prepared by slowly heating sweetened condensed milk for 2 to 3 hours which as a result undergoes a reaction and changes its colour and flavour. The easiest way of doing this is submerging a can of unopened condensed milk in a large vessel full of boiling water and keep the vessel on a medium low flame for 2 to 3 hours. Keep a check that the water level should not go below the condensed milk can, the can should remain submerged in water fully or it may explode. If you feel water level reduces, add water so that the can remains submerged. Once done, let the can cool down, and when you open the can, you have a thickened and dark toffee sauce or dulce de leche what it is popularly known as. I’m attaching a picture below so that you can have an idea what it looks like.
My first experience with Banoffee pie was back in Europe two years ago. Frankly speaking, I did not even know what I was eating at that time. Later when I enquired and got to know about it, I tried it a lot of times at home. Like I said how easy it is to make, I made it again and again and fell in love with it. I’m thinking how am this late in uploading the recipe here, well later the better!
Its Valentines day today, you can whip up this dessert if you still do not have something on mind. The irresistible dessert is sure to strengthen your bonding with your partner so no more wasting time and dessert your day with Classic Banoffee Pie and here goes the recipe.
- Digestive biscuits - 250 gm pack (Marie biscuits will work too)
- Melted butter - 100 gms
- Condensed milk - 400 gm (full can)
- Bananas - 2
- Lemon juice - 1 tbsp
- Whipping cream - ¾ cup
- Dark chocolate shavings - as desired (to garnish)
- For making toffee,take a can of condensed milk and in a large vessel full of water and submerge the can.
- Keep the vessel on a medium low flame and let it boil for 2 to 3 hours.
- Be careful that the water level does not go below the can, if it does pour more water so that the can covers with water. Keep checking for this at regular intervals.
- If you want a dark toffee, let it boil for 3 hours, I took it off by 2 hours, and got my desired toffee.
- Once the toffee is done, take it off the flame and let it cool down.
- Meanwhile bash the digestive biscuits in a zip lock bag with the help of a rolling pin and crush them till they resemble crumbs. If you want you can use food processor to grind them.
- Now mix the crumbs with melted butter until it resembles wet sand.
- Press the crumbs evenly into a 9 inch pie dish. Smoothen with the back of a spoon and refrigerate for atleast 30 minutes.
- Now, cut your bananas into thin round slices, add to them a splash of lemon juice and toss well.
- Lemon juice is added to avoid blackening of banana pieces, it also gives a light tangy taste when you dig into the dessert later.
- Also beat the whipping cream and keep it ready. Beat the whipping cream till semi stiff peaks and keep aside. The whipping cream I use is already sweetened so I do not add sugar.
- After half an hour take out the pie dish from the refrigerator, pour in the whole toffee onto the crumb base. You will feel resistance while spreading it at the beginning but using an offset spatula will help. Spread the toffee evenly.
- Now layer the banana bits on top of the layered toffee.
- The last layer is the whipped cream. Slather it from top using an offset spatula and create peak patterns using the back of a spoon.
- To finish sprinkle dark chocolate shavings from top and refrigerate the pie till you serve it.
- Before serving demould the pie carefully, cut and serve.