Have you tried a British Banoffee Pie before? A magical tri-layer confection with caramel sauce, bananas and cream that will make your taste buds sing!
Banoffee pie, although not as known outside of the British Isles, is an absolutely rock star back home. I admit I never heard of it myself until I, a Canadian expat, moved to England nearly 8 years ago. Upon arrival, however, I started noticing this luscious creamy pie in every cafe, restaurant and patisserie in London.
Let’s start with the name itself. The word ‘Banoffee’ is a combination of two words actually. Banana and Toffee, which will reveal what is on the inside. A crushed cookie crust, then layers of toffee or caramel, sliced bananas, a cloud of whipped cream and chocolate curls make this stunning dessert.
Banoffee Pie was invented in East Sussex, England in the early 70s, and although this creation is 100% English, many Brits think it’s American because of the luxuriously indulgent nature of this dessert, which is not too English.
FOR THE PIE
- ½ teaspoon kosher salt
- 5 tablespoons/70 grams unsalted butter, melted
- ⅓ cup/65 grams granulated sugar
- 3 large bananas, peeled and sliced about 1/4-inch thick
- 2 ½ cups/600 milliliters store-bought dulce de leche (about 20 ounces)
- 1 ¼ cups/155 grams graham cracker crumbs (about 10 whole graham crackers)
FOR THE WHIPPED CREAM
- 1 teaspoon instant coffee granules (optional)
- 2 tablespoons granulated sugar
- Chocolate shavings or fresh coffee grounds, for garnish (optional)
- 1 teaspoon vanilla extract
- 1 ½ cups/360 milliliters cold heavy cream
PREPARE THE OVEN
- Heat the oven to 350 degrees.
FOR THE CRUST
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt.
- Stir until fully incorporated and sandy.
- Transfer to a 9-inch pie plate.
- Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides.
- Make sure it is well packed.
- Bake until set, 12 to 15 minutes.
- Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Spoon the dulce de leche into the pie crust and spread into an even layer.
- Pile in banana slices into a relatively even layer (they should overlap).
- Transfer the pie to the refrigerator while you make the whipped cream.
FOR THE WHIPPED CREAM
- Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee on medium-high speed until firm peaks form, 1 to 2 minutes.
- Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning).
- Chill the pie, uncovered, for 2 hours and up to overnight.
- To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired.
- Store leftover pie in the refrigerator, covered, for up to 5 days.
- The whipped cream may lose some height, but the pie will be no less delicious.