Banoffee Pie
Discover the perfect dessert that combines the sweetness of bananas, the richness of toffee, and the lightness of whipped cream—banoffee pie! This no-bake treat is not only easy to make, but it’s also a crowd-pleaser, ideal for any occasion. Whether you’re hosting a dinner party or simply indulging in a sweet snack, this recipe will leave you wanting more. Let’s dive into the delicious world of banoffee pie!
Ingredients
– 1 digestive biscuit base
– 400g (14 oz) condensed milk (for toffee)
– 2 ripe bananas
– 300ml (10 fl oz) heavy cream
– 2 tablespoons sugar
– Grated chocolate for garnish
– Optional: caramel sauce for drizzling
Servings and Cooking Time
Servings: 8 | Preparation Time: 30 minutes | Cooking Time: None
Nutritional Value
Per serving (1 slice): Calories: 320, Protein: 3g, Carbohydrates: 47g, Fat: 14g. This nutritional information is calculated based on one serving of banoffee pie.
Step-by-Step Cooking Process
1. Prepare the digestive biscuit base by crushing the biscuits into fine crumbs.
2. Mix the biscuit crumbs with melted butter until combined.
3. Press the mixture into the bottom of a pie dish to form a crust.
4. In a saucepan, simmer the condensed milk for 1-2 hours to create toffee.
5. Allow the toffee to cool slightly before spreading it over the biscuit base.
6. Slice the ripe bananas and layer them on top of the toffee.
7. Whip the heavy cream with sugar until soft peaks form.
8. Spread the whipped cream over the bananas evenly.
9. Garnish with grated chocolate and drizzle with caramel sauce, if desired.
10. Chill the pie in the refrigerator for at least 2 hours before serving.
Alternative Ingredients
You can substitute digestive biscuits with graham crackers for the crust. For a healthier option, consider using a low-sugar condensed milk or a dairy-free whipped cream for a vegan version of banoffee pie.
Serving and Pairings
Banoffee pie pairs wonderfully with a scoop of vanilla ice cream or a cup of strong coffee. You can also serve it with fresh fruits for a refreshing contrast.
Storage and Reheating
Store any leftover banoffee pie in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled and should not be frozen, as the texture of the cream and bananas may change.
Cooking Mistakes
- Using overripe bananas can result in a mushy texture.
- Overwhipping the cream may lead to a grainy consistency.
- Not cooling the toffee before spreading can make it difficult to layer.
- Forgetting to chill the pie can affect the overall firmness.
- Using a pie dish that’s too large can lead to a thin filling.
Helpful Tips
- Use a food processor for easy biscuit crushing.
- Ensure the cream is very cold for better whipping.
- Try adding a pinch of salt to the toffee for extra flavor.
- Layer the ingredients right before serving for the best texture.
FAQs
Can I make banoffee pie in advance?
Yes, you can prepare the pie a day ahead. Just keep it covered in the fridge to maintain freshness.
Is banoffee pie suitable for vegetarians?
Absolutely! This dessert is vegetarian-friendly as it contains no meat products.
Can I use a different type of cream?
Yes, you can use whipped coconut cream or any non-dairy alternative for a different flavor and texture.
How long does banoffee pie last?
Banoffee pie can be stored in the refrigerator for up to 3 days, but it’s best eaten fresh.
What can I use instead of condensed milk?
You can use a homemade caramel sauce or a vegan alternative made from coconut milk for a healthier option.
Conclusion
Banoffee pie is a delightful dessert that brings together the richness of toffee, the sweetness of bananas, and the creaminess of whipped cream. Its easy preparation and delicious taste make it a perfect treat for any occasion. Enjoy this indulgent dessert and impress your friends and family with your baking skills!
Banoffee Pie
Ingredients
- 1 digestive biscuit base
- 400 g condensed milk for toffee
- 2 ripe bananas
- 300 ml heavy cream
- 2 tablespoons sugar
- Grated chocolate for garnish
- Optional: caramel sauce for drizzling
Instructions
- Prepare the digestive biscuit base by crushing the biscuits into fine crumbs.
- Mix the biscuit crumbs with melted butter until combined.
- Press the mixture into the bottom of a pie dish to form a crust.
- In a saucepan, simmer the condensed milk for 1-2 hours to create toffee.
- Allow the toffee to cool slightly before spreading it over the biscuit base.
- Slice the ripe bananas and layer them on top of the toffee.
- Whip the heavy cream with sugar until soft peaks form.
- Spread the whipped cream over the bananas evenly.
- Garnish with grated chocolate and drizzle with caramel sauce, if desired.
- Chill the pie in the refrigerator for at least 2 hours before serving.