A very tasty recipe: Banana-Toffee Pie ! Behind this Anglo-Saxon name hides a generous banana dessert with melting caramel (toffee), mixed biscuits, and mascarpone whipped cream.
The banoffee pie can come in different forms: I chose to make it as a dessert in a pastry circle. The advantage? You can see the different layers that make it up, and it holds up well when cut.
What you'll love about this banoffee recipe
flavors : the banana-caramel accord is already a delight, but when you add whipped cream and cookies… It's even better!
Textures : the most of the banoffee pie are its textures. It is crunchy with the biscuits, fondant with the caramel, fruity with the sliced bananas, and creamy with the whipped cream.
Difficulty level : very easy to make! You can like me use a pastry circle or a springform pan for easy release.
A few details on the ingredients
- dry biscuits : this is the base of this banoffee pie. You can use any type of biscuit, personally I like to take all-butter Breton pancakes or even speculoos to add an extra taste.
- sweetened condensed milk : this is what makes it possible to create "toffee", this soft English caramel, by adding a little butter and sugar.
- whole cane sugar : I prefer to use this dark sugar because it brings a beautiful golden color and brings a very subtle taste to the caramel. You can find it in the organic department.
- bananas : you need ripe bananas but not too much (not blackened).
- liquid cream + mascarpone : this is the duo that I use to have a layer of whipped cream that holds together once unmolded (without gelatin).
How to make a banoffee pie?
- Prepare the biscuit base : we mix the mixed biscuits and the melted butter, then we pack this mixture in the bottom of a pastry ring or a springform pan.
- Make the soft caramel (toffee) : gently heat the sugar and the butter then add the sweetened condensed milk. Then we pour it on the biscuit base.
- Arrange the bananas : Cut the bananas into slices and place them on the cooled caramel.
- Add whipped cream : whip the cream and the mascarpone into a firm whipped cream and pour over the bananas.
- Make the chocolate decoration : melt the chocolate then pour it into a piping bag to decorate the top of the banoffee pie.
My tips for a successful banoffee pie
- observe cooling times : the biscuit base must be very cold before pouring in the caramel, and it must also be cold before adding the bananas and then the whipped cream.
- do not overcook the soft caramel (toffee) : once boiling, it takes about 1 to 2 minutes for the caramel to thicken and take on a beautiful golden color. Beyond that, it seeds… This does not spoil its taste but the texture is less pleasant in the mouth.
How to properly store banoffee pie?
The banoffee pie is a dessert with cream, so it must be kept in the refrigerator. It keeps in an airtight bell for about 3-4 days.
Other recipes to try
If you like this kind of desserts to share, I advise you to take a look at these other recipes from the blog:
- No-Bake Speculoos Cheesecake
- Dessert 3 chocolates
- Coffee chocolate mascarpone entremets
- Devil's food cake devil's cake
- Caribbean coconut flan with caramel
- Cottage cheese tart fruit coulis
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful banoffee!
Banoffee Pie, Banana Caramel Chantilly
A very gourmet dessert made up of crunchy biscuits, melting caramel, sliced bananas and mascarpone whipped cream...
Quantity: 8 people
Material:
Ingredients:
Biscuit base
- 300 g dry biscuits of your choice
- 110 g soft butter, melted
bananas
- 4/5 medium bananas
Soft caramel (toffee)
- 65 g Soft butter
- 40 g whole cane sugar (organic department)
- 355 g sweetened condensed milk ambient temperature
Whipped Cream
- 350 g whole liquid cream 30% mg very cold
- 250 g mascarpone cheese very cold
- 60 g icing sugar
- 0,5 cc natural vanilla extract
Décor
- 50 g dark chocolate pastry
Preparation:
Biscuit base
- Mix the dry biscuits and mix them with the melted butter. Pack this mixture well in the bottom of a pastry circle (21cm) placed on a plate (like me) or in a springform pan of 21cm. Refrigerate for at least 30 minutes or place in the freezer for a few minutes.
Soft caramel (toffee)
- In a large saucepan, pour the whole cane sugar and the diced butter. Heat over low heat, stirring until you get a nice caramel color (the sugar should be dissolved)
- Then add the sweetened condensed milk. Continue to stir constantly, bringing the mixture to a boil. From there, count about 1 minute then cut the cooking: the caramel must have thickened and have a nice color (do not overcook at the risk that the caramel seeds).
- Wait for the caramel to cool down a bit (but still runny). Pour it over the biscuit base then put it back in the fridge to solidify (or freezer to go faster).
bananas
- Cut the bananas into thick slices (1cm) and place them on the caramel. For a nice effect, cut the rounds going on the edge of the mold in half (place the cut side on the edge).
Whipped Cream
- Whisk together the liquid cream, mascarpone, icing sugar and vanilla at medium speed, until you get a nice stiff whipped cream.
- Gently place this whipped cream on the bananas, making sure to fill the spaces between the slices. Smooth with a spatula. Refrigerate the banoffee for at least 3 hours.
Décor
- Unmold the banoffee onto the serving platter.
- Melt the dark chocolate, let cool then line a mini piping bag. Cut off the end and make chocolate zigzags on the banoffee. Keep refrigerated until tasting.
Notes:
This dessert can be kept in the refrigerator for 3-4 days, ideally in an airtight bell jar, to prevent it from taking on the smell of the fridge...
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
LadyMilonguera
You make me really envy with your beautiful banoffee!
Lilie bakery
Thank you Lady! :)
Patricia
Super good and very easy as always with your explanations. We don't know how to miss.
Lilie bakery
Thank you very much Patricia! See you soon for new recipes :)
Christine
Hello,
Banoffee pie tested this weekend with our children and they loved it.
The power of banana and the sweetness of caramel, what a delight.
Thank you for this recipe
Lilie bakery
Hello Christine, thank you for your feedback! Glad you and your kids like this banoffee pie! Goodbye :)
Laurianne
Hello,
Thank you for this recipe.
I unmolded the Banoffee pie the caramel poured. Would you have an explanation please?
Thanking you for your response.
PS: this is my first entremet, it was by consulting your site that I decided to start and I am delighted to start this new passion
Lilie bakery
Hello Lauriane, glad you like my recipes! For your caramel, if you used the same ingredients as me, I think it did not thicken enough in the pan. It should be left a little longer next time. Then, when it cools it becomes soft caramel (it solidifies slightly) and therefore does not flow. Goodbye :)
cookie
Hello, superb recipe that I made twice, each time, a great success. I replaced the bananas with a “gelled” pear compote. Thanks a lot
ps: Is it possible to freeze it?
Lilie bakery
Hello, thank you for your feedback! Yes it is possible to freeze it, no more than 3 weeks to keep all the flavor. To thaw it, it will take several hours in the refrigerator. Goodbye :)
Deborah
Bonjour,
I tasted your recipe through a friend and it was simply excellent!
I would now like to make this recipe myself, can you tell me if we can make this dessert 48 hours in advance?
Another question, I have a springform pan and I wanted to know if you place the base of patties directly on the plate of the springform pan or if you put parchment paper first to facilitate the unmolding?
Thank you for your help !
Lilie bakery
Hello Déborah, yes you can do it a little in advance (48 hours is a big max) otherwise the bananas will disgorge. I put it directly in my springform pan, that's up to you, and it depends on the base of your mold whether it's hollow or not. Goodbye :)
Victoria
Thank you so much for this delicious recipe! I followed it to the letter and everyone enjoyed it :) it was the first time I made a banoffee. thanks again
Lilie bakery
Thank you Victoria for your feedback! See you soon :)
Patrick
Hello,
It was my first banofee and everyone had a blast! Thank you for this great recipe, very well explained, easy to make. The flavors and textures go together really well; A delight that I will share with other guests. Thanks again.
Lilie bakery
Thank you Patrick! Glad you like my banoffee! See you soon :)
Gabriella
Hi
Thank you for your always wonderful and delicious recipes!
I have a small question about the base, the biscuit base also for the bavarois, respecting your proportions, I always find that the base is too hard. Do you have a tip on this?
Thank you
Gabriella
Lilie bakery
Hello Gabriella, to answer you, it depends on how the biscuit base is packed in your mould, because the more you pack, the more the base becomes solid and therefore harder to cut afterwards. Try to pack less or otherwise put a little less butter, it will make it more crumbly. See you soon :)
Chloé
Good morning ! I made this recipe twice and it was a great success each time, thank you so much!!! I was wondering why you chose to make a caramel to mix with sweetened condensed milk rather than making milk jam as you usually see in banoffee? THANKS !
Lilie bakery
Hello Chloe, thank you for your feedback! I prefer the taste of this caramel based on sweetened condensed milk because it is less disgusting than the milk jam that you buy on the market, that's all :) This allows you to have a good balance in the end in the entremets. See you soon :)
Alexandra
A real delight.
Thank you for this very good recipe.
Lilie bakery
Thank you very much Alexandra! See you soon :)
Audrey
I had a little doubt about the caramel which seemed to me to take a long time to cook. I wasn't sure when to add the condensed milk. I felt like the sugar took too long to dissolve. But I followed my intuition and it was very good.
Thanks for the recipe :)
We had fun.
Lilie bakery
Glad you like the recipe! See you soon :)