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.
- dark brown 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
- 300 g dry biscuits of your choice
- 110 g soft butter, melted
- 4/5 medium bananas
Soft caramel (toffee)
- 65 g unsalted butter
- 40 g whole cane sugar (organic department)
- 355 g sweetened condensed milk ambient temperature
- 350 g heavy whipping cream 30% very cold
- 250 g mascarpone very cold
- 60 g icing sugar
- 0,5 tsp natural vanilla extract
- 50 g dark chocolate pastry
- 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).
- 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).
- 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.
- 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.