Years ago, in a restaurant in East Sussex in the UK, a chef was testing a recipe for a coffee toffee pie from the US. The problem was that he didn’t like it and it was unreliable. He played around with different combinations until he had the idea to add bananas and the Banoffee Pie was born!
This was a stroke of GENIUS, in my opinion! If you have ever had Bananas Foster, you know that caramel and bananas are beautiful together. I especially love a slightly salty caramel with the sweet bananas.
And the buttery graham cracker crust is honestly good enough to eat on it’s own! Use this crust with any filling that you can come up with. It is buttery and bakes up just crispy enough to hold together.
Hmmm…maybe I’ll make it again next week with a chocolate and marshmallow filling for a s’mores pie?!?!
So many ideas, so little time!
This tart/pie is great to make in advance too. Just make the crust and the toffee layer a day or so before you need it and store at room temperature. When you are ready to serve, add the bananas, whipped cream and chocolate. TA-DA! Dessert is served!
Banoffee Tart
Yield: One 9 inch pie or one 12×4 tart
Ingredients:
To make the crust:
- 195 grams graham cracker crumbs
- 65 grams granulated sugar
- ½ tsp ground cinnamon
- 6 Tablespoons unsalted butter, melted
To make the toffee/caramel layer:
- 100 grams sweetened condensed milk
- 65 grams unsalted butter, chopped to melt faster
- 65 granulated sugar
- 1 Tablespoon golden syrup or light corn syrup
- ½ tsp salt
- 1 tsp vanilla extract
Toppings:
- 2 bananas, sliced
- 1 cup heavy whipping cream + 1 Tablespoon powdered sugar or use ready made whipped topping
- 1 to 2 ounces quality chocolate of your choice, shaved or chopped
- In a medium bowl, mix all ingredients for the crust until evenly incorporated. Pour into pie plate or tart pan. Press into an even layer to cover the bottom and sides of the pan. Press down firmly with a glass or measuring cup.
- Bake at 375° F for 8 to 10 minutes. Remove from the oven and set aside to cool.
- In a medium saucepan, heat condensed milk, butter, sugar, golden syrup or light corn syrup and salt over med-low heat, stirring constantly so that the bottom doesn’t burn.
- Heat until the mixture reaches 225° F, stirring constantly, and then immediately remove from the pan to stop the cooking. Stir vigorously to ensure the caramel is smooth. Pour over cooled crust and set aside to cool and firm up. This will take 2 to 4 hours at room temperature.
- Slice bananas and arrange as desired on top of toffee/caramel layer.
- In the bowl of a stand mixer with the whisk attachment, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and whip to medium peaks. Pipe or spoon on top of bananas as desired.
- With a potato peeler, shave the edge of a bar of chocolate to create curls. Use a spoon to sprinkle on top of whipped cream (if you use your hands, the chocolate will melt QUICKLY!)
