Among the many British desserts, Banoffee Pie (Banana Sandwich Pie) stands out for its simplicity of preparation, unique flavour combinations and irresistible goodness. This dessert combines the freshness of bananas, the sweetness of toffee, and the creaminess of whipped cream in a perfect combination, and each bite is a blissful sweetness. Next, let’s discover how to make a perfect Banoffee Pie.
Origin of Banoffee Pie
Banoffee Pie was first created in the 1970s by a restaurant in the UK. It is a combination of the words “Banana” and “Toffee”, which reflects the main ingredients of this dessert. The main ingredient of the dessert. Today, Banoffee Pie is a favourite amongst dessert lovers in the UK and around the world.
Ingredients
- Digestive biscuits: 200g
- Unsalted butter: 100 g (melted).
- Condensed milk: 1 tin (approx. 397 g, cooked and transformed into toffee)
- Ripe bananas: 3-4
- Whipped cream: 300 ml
- Icing sugar: 25g
- Dark chocolate: some (for decoration)
- Lemon juice: a little (to prevent the bananas from oxidising)
Steps
Making the biscuits for the base
- Crush the digestive biscuits in a food processor or place in a ziplock bag and crush with a rolling pin.
- Mix the melted butter with the crushed biscuits and spread the mixture evenly over the bottom of a pie dish lined with baking paper and refrigerate for 30 minutes to firm up.
Making the Toffee Layer
- Cook the tin of condensed milk in boiling water for about 2-3 hours to turn the toffee golden brown. Be careful to keep the tin completely submerged in the water and you will need to keep replenishing the water halfway through.
- Spread the cooked toffee evenly over the biscuit layer and refrigerate for 1 hour or more.
For the banana layer
- Slice the bananas and drizzle with a little lemon juice to prevent oxidation. 2.
- Spread the banana slices evenly over the toffee layer.
Cream Layer
- Pour the whipping cream and icing sugar into a mixing bowl and beat with an electric whisk until stiff peaks form. 2.
- Spread the whipped cream evenly over the banana layer.
Decoration
- Sprinkle crushed dark chocolate on top of the whipped cream layer, or use a chocolate shaver to make chocolate shavings for decoration.
Tips
- When cooking toffee in condensed milk, make sure the water level is higher than the tin to avoid an explosion.
- Toffee can be made up to a day in advance, and when you want to create a simple yet layered dessert at home, Banoffee Pie is the way to go. This British-originated dessert is made with bananas and toffee and topped with light whipped cream, making every bite a tongue-tingling treat. Discover the process of making Banoffee Pie and witness the birth of this classic dessert.
Prepared ingredients
- Biscuit base:
- Digestive biscuits: 200g
- Butter: 100 g (melted)
- Toffee layer:
- Condensed milk: 1 tin (about 400g)
- Banana layer:
- Ripe bananas: 3
- Whipped cream layer:
- Light cream: 200ml
- Icing sugar: 2 tablespoons
- Decoration:
- Chocolate chips or chocolate sauce: suitable amount
Production process
Step 1: Make the biscuit base
- Put the digestive biscuits in a plastic bag and crush them with a rolling pin.
- Mix the biscuit crumbs with the melted butter and press them into the bottom of a baking tray.
- Chill in the fridge for about 30 minutes to allow the crust to harden.
Step 2: Make the Toffee Layer
- Place an unopened tin of condensed milk in a pressure cooker and fill with water to the top of the tin.
- Bring to the boil over high heat, then reduce the heat to medium-low and continue to cook for about 1 hour to transform the condensed milk into a thick toffee colour.
- Remove from the heat and open the lid to spread the toffee evenly over the bottom of the biscuits.
- Refrigerate again to allow the toffee layer to harden slightly.
Step 3: Spread Banana Layer
- Slice bananas and spread evenly over toffee layer.
Step 4: Make the whipped cream layer
- Pour the light cream into a mixing bowl with the icing sugar and beat with a whisk until 60% whipped.
- Spread the whipped cream evenly over the banana layer.
Step 5: Decorate
- Sprinkle the whipped cream layer with chopped chocolate or drizzle with chocolate sauce to add colour and texture.
Tips
- When making toffee with condensed milk make sure the water level is sufficient to prevent the condensed milk canister from bursting due to the heat.
- The darker the colour of the toffee, the stronger the flavour, but be careful not to overcook it.
- Do not over whip the whipped cream to avoid grainy texture and aesthetics.
- Sliced bananas can be drizzled with a little lemon juice to prevent oxidisation and darkening.
