Food Conversations: Banoffee Pie

Food Conversations: Banoffee Pie

Hi friends. I’m here to make your Eid special.
I’ve been making this Banoffee Pie for years and it’s an absolute hit each time. N has been nuts about it since the first time I made it (and he doesn’t like banana in desserts), and since it’s quite indulgent and you can’t have more than a slice at a time, he’s usually stuffing his face with one slice and actually planning when he’s going to have the next one – (this is my life).

It’s got the most heavenly caramel/toffee/dulce de leche filling inside (you can even have it just like that, it’s so good) and topped with bananas and delicious cream. You can distinctly taste each layer as you bite into it and all of them together, they’re just magic.  
It’s a no-bake pie, which is the best kind of pie, really. And it’s super simple to make which totally ups its sex appeal for me. If you don’t count the waiting time in between, the assembling work is literally not more than 15 minutes. And overall something that you can have ready in just about 45 minutes.
Now let’s not small talk because we all have useless acquaintances for that and just get into this. Before you begin, my biggest tip, read a recipe fully before starting to make it. 


BANOFFEE PIE
Total time: 45 mins (including 15 mins of prep time and 30 mins of setting/cooling time)

Serves: 8

INGREDIENTS
The Crust
Digestive Biscuits, 250 grams
Unsalted butter, 125 g

The Caramel Sauce
Sweetened Condensed Milk, 395 g 
Dark Brown Sugar, 1/2 cup
Unsalted Butter, 75 grams

The Filling & Topping
Bananas, 2
Thick cream, 250 ml (I used this one)
RECIPE
Let’s go.


1. Take your digestive biscuits and crush them. I usually crush them by putting in a plastic bag and banging with a meat tenderizer. You could also use your hands.
2. Put the crushed biscuits in  the pan where you want to make the pie. I use a pan with a removable base (like this) so once the pie is ready, you can just slide it out. If you don’t have that, line your pan with parchment paper so you can lift it out altogether and the crust doesn’t break.
3. Take your unsalted butter (125 g) and melt it. I give it a go in the microwave for about 20 seconds.
4. Add the melted butter to the crushed biscuits and mix it up.
5. Start pressing the mixture down into the pan and start making the base crust. You can use a spoon to smooth it out, spread it around. It’s super easy, guys. Keep the crust higher around the edges if you want a pie-like look to it, but even if you don’t do this, it’s cool. I’ve done it both ways.
6. Put this in the fridge for about 20 mins so the crust can set and go make caramel (caramel recipe below).
7. After making the caramel and cooling it down for 15-20 mins, take out your crust from the refrigerator. Pour the caramel onto your crust. (When I’m impatient, I let the caramel cool for about 5 mins only – just enough so that its thick and when you add more stuff on top, it won’t sink into it)
8. Slice bananas and spread them over the caramel.
9. Take cream and spread it over the bananas. I first squeeze all the cream out of the pack and then use a spoon to spread it around.
10. Put it in the fridge and let it cool. The colder it is, the more delicious it becomes.
11. Eat it fast.
TIP: The bananas generally go black in about a day and a half so if you want things to stay fresh you can choose to make half the dessert in advance and then add the bananas at a later stage. For example, if I’m prepping the dessert at night for having the next day, I’ll make the dessert uptil step 6 and let the crust and caramel cool in the fridge overnight. The next day, 6 hours before actually having the dessert, I’ll add the bananas and cream on top.
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Caramel Sauce Recipe

1. Put a small pan on medium-low heat. (On my electric stove, I keep it at 3 or 4 on a scale of 0-9 ).
2. Put unsalted butter (75 g) and watch it melt in about a minute.
3. Add the brown sugar and condensed milk and mix.
4. Keep mixing until the brown sugar is all dissolved and there are no lumps. This should easily be done in about a minute.
5. Set alarm for 8-10 mins. And sit around, check text messages, etc. And stir after every min because the sauce can stick to the pan and burn (you can reduce the stirring once you are more of an expert on this but for now check every minute) Also, if it does burn a little bit, mix it all up, no big deal. I’ve made it with burnt sauce before, the flavor changes a tiny bit but it’s all good.
6. After 8-10 mins (or if it happens sooner), you’ll see the sauce bubbling. At this point, it should be thicker than before. It thickens even more after you take it off the stove, so don’t be worried if it seems a little bit thin. Now if its not already started to boil a little bit, increase the heat and wait until small bubbles of caramel start rising. Keep bubbles going for 30-40 seconds then take it off.
7. Take the sauce off the stove and let it cool for about 20 mins. If you put it in the fridge to cool down, it might become very hard, so I prefer to cool it at room temperature.
8. Your caramel is ready.
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This guy tastes the BEST when it’s been cooling in the fridge for at least 6 hours. We usually break into it before that because, zero self-control, but it always tastes better when we go back for the second round.
I love this guy, I mean pie (wow I’m so lame), and I’m sure most of you will too. Make it for Eid and tell me all about it.

You can also check out the recipe for a Pineapple Toffee Dessert that I posted last year which uses the same caramel sauce from this one.

Note: The blog’s 3rd anniversary giveaway is LIVE, is worth $3500 and is running for Pakistan and UAE until July 3rd, 11:59 PM GST! Enter right now if you haven’t already. Here’s the link.

52 Comments

  1. I would make this just for the pictures! It looks so pretty with the lights! Your blog keeps getting better every day!

  2. Pehlay tu… The pictures are AWESOME!!?????? you make things seem so easy! Even a lazy ass like me gets encouraged! This is on my to-do list now and i shall share once i make this, probably before eid ? Can't wait… Also i love how you do just the right amount of talk before it can even become useless 😀 stay blessed! ?

  3. Not a big fan of banoffee items but you made it look so neat and easy!! I'm Almost tempted to make it 😛

  4. I tried your pineapple toffee dessert and it turned out just as you had described it,Heavenly.So I am gonna try this too definitely

  5. Omg. Bananas are love!!! I could eat a dozen in a day. :p And its super easy. So gonna try soon. Thank you for this.

    The fairy lights are looking awesome btw ?

  6. Yippee I'm so so excited dude??

  7. Seriously reading this article was very hard for my soul. You shouldn't read it while fasting. I literally know what mouth watering is like oh my!
    ?

  8. totally trying this one out

  9. I tried this recipe for the first time at one of my collagues place. Damn it was to droll over. I felt like chopping off each hand moving towards that pie but *sighs* I couldn't do that. You know. *Morals sometimes kick in badly* .The worst part was that she was too concious for her recipe, before she even placed it on the table.. She literally announced, Do NOT EMBARRASS yourself asking about the recipe. Haha Damn,I can finally die in peace now. Thank you bubble, for sharing this. And its sound so damn easy. You are such a *creative nigga* 😛 consider it as a compliment.

    1. Author

      Hahaha, I know, I love banoffee pies in general. And I'm happy you can make it now 😀

  10. Hahaha would you believe I actually made this pie after your pineapple toffee dessert (using the recipe of caramel from that). Looks like I've already made this. Hehe

    1. Author

      WOW. I could've never been creative enough to make that without a recipe lol, Good jobbbb

  11. I'm so going to try it. I love bannofee pie but have never attempted it as I thought it would be too difficult. Thanks for posting this recipe.

  12. not a big fan of bananas but thid whole dessert seems yummy n its so easy to make definitely trying it out soon thanks love the pics were mouth watering

  13. Hey shehzeen! Great recepie and as u said super simple! Will be trying it out soon and share my experience with ya!

  14. what a beauty. Your pictures are ON POINT. cannot wait to make this along with the salted caramel tart I have planned for eid hehe <3

  15. I would eat the caramel on its own while cooking it. I can't stand banana in deserts idk why I'd love to try this with strawberries! Thanks for the recipe 🙂

    1. Author

      Jeee, same with me. I have such a hard time leaving the caramel on its own :O

  16. I will definitely try it and best part for me is no baking 🙂 Laziest Tush ever!
    Those fairy lights in the backdrop <3

  17. Adding dark chocolate shavings on top of the cream really kicks it up a notch.

  18. Yum would definitely make it and thanks for step by step recipe ☺

  19. Omnomnom. Gonan try soon. 😀

  20. Looks delicious!!! I'm going to try this today iA. Which brand of thick cream did you use??

    -ZA

  21. Im so going to try this out soon, cant wait 😀
    And man, awesome photography (Y)

    -Amna Jamil

  22. Cooling in the fridge now. Cannot wait to try it, thanks! X

  23. Which cream do you use? The Puk one? Sorry I am a disaster in the kitchen. ?

  24. Hi, I have a question. Which cream did you take? the fresh one? because the fresh one isnt sweet.

    1. Author

      I used the packaged one called Puck Thick Cream. And it's not sweet but combined with the toffee, it all tastes so goood

  25. Oh so delicious! Thanks for sharing the recipe.

    Goodwill comment: theres a missing hyperlink in step 2; where you are supposed to show the removable base of the pan.

    Love,
    S

  26. Made this for eid dawat & I can't believe my pie finished in 10 minutes!!! Like one whole pie gone. Thank God for second pie hiding in the fridge. Though some nasty hands got hold on it…��

    Thank you for saving lives of those who're super hopeless in cookinggg….*jappiyaan & pappiyaan*

    1. Author

      SO happy to hear that. And pretty genius to actually have TWO on hand. (Y)

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