My First Banoffee Pie
I first made this pie for a neighbor’s party. I was so nervous. Would it be too sweet? Would it hold together? Well, it vanished in ten minutes. People asked for the recipe all night. I still laugh at that.
This pie matters because it brings people joy. It is a happy dessert. Sharing it creates a sweet memory. That is the best part of baking.
Why This Crust Works
You press the dough right into the pan. No rolling pin needed. Your hands are the best tool. Press it smooth and even.
Baking it alone is key. It gets deep golden and firm. This strong crust holds the gooey filling. It won’t get soggy. Let it cool completely. Patience here makes a better pie.
The Magic of the Filling
This is the fun part. You cook canned milk, sugar, and butter. It turns into thick, golden caramel. You must stir it constantly. Doesn’t that smell amazing?
Fun fact: This caramel is called “dulce de leche” in many places. It matters because it’s the heart of the pie. That rich, buttery flavor is pure comfort. Pour it hot over the cool crust. Then let the fridge do its work.
Putting It All Together
Use bananas that are just ripe. Not too soft. Slice them and layer them on the cold caramel. This keeps them from turning brown too fast.
The whipped cream has a secret. A little espresso powder. You won’t taste coffee. It just makes the cream taste more like cream. A wonderful trick. Spread it over the bananas. Then add some chocolate shavings. So pretty!
A Slice of History
This pie was invented in England. A clever chef in the 1970s put it together. He used what was in his kitchen. Canned milk, bananas, cream. A simple idea that became a classic.
That story matters to me. Great food doesn’t need fancy parts. It needs a good idea and love. What’s your favorite dessert that uses simple things? I’d love to hear.
Your Turn to Share
This pie is best shared right away. The bananas are fresh. The cream is fluffy. Gather your people. Slice with a warm knife for clean cuts.
Who will you make this for? Tell me about them. And what’s your favorite pie to eat in the summer? Let’s swap stories. Happy baking, my friend.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1â…“ cups (6â…” ounces/189 grams) | For the crust |
| Granulated sugar | 5 tablespoons (2¼ ounces/64 grams) | For the crust |
| Table salt | ½ teaspoon | For the crust |
| Unsalted butter, melted | 10 tablespoons | For the crust |
| Sweetened condensed milk | 1 can (14 ounces/397 grams) | For the filling |
| Dark brown sugar, packed | ½ cup (3½ ounces/99 grams) | For the filling |
| Unsalted butter | 6 tablespoons | For the filling |
| Baking soda | ¼ teaspoon | For the filling |
| Table salt | ¼ teaspoon | For the filling |
| Ripe but firm bananas | 3-4 | For bananas and whipped cream |
| Heavy cream, chilled | 1½ cups | For bananas and whipped cream |
| Granulated sugar | 1½ teaspoons | For bananas and whipped cream |
| Instant espresso powder | 1 teaspoon | For bananas and whipped cream |
| Vanilla extract | ½ teaspoon | For bananas and whipped cream |
| Bittersweet chocolate | For shaving, as needed | For garnish |
My Ultimate Caramel Banana Cream Pie
Hello, my dear. Come sit. Let’s make my favorite pie. It’s called Banoffee. That’s just a fancy word for banana and toffee. I learned it from a magazine years ago. My grandson still asks for it every birthday. Doesn’t that smell amazing? It tastes like a happy hug. Let’s begin.
Step 1: First, we make the sweet crust. Mix your flour, sugar, and salt. Pour in the melted butter. Stir it all up. It will look like wet sand. That’s perfect. Now, use your hands. Press most of it into the pan bottom. Press the rest up the sides. I still laugh at that. My first time, my crust was so lumpy.
Step 2: Bake your crust until it’s golden brown. A little tip: put the pan on a baking sheet. It catches any butter drips. Rotate the pan halfway. This makes it bake evenly. Let it cool completely. This takes patience. I know, it’s hard to wait. (Hard-learned tip: If the crust is warm, the filling will slide right off!).
Step 3: Now, the magic filling. Put everything in a big pot. You must stir constantly. Scrape the sides well. Cook until it gets thick and caramel-colored. This takes about 10 minutes. It will bubble and smell like butterscotch. Pour it into your cool crust. It’s very hot, so be careful. Let it sit, then chill for hours.
Step 4: Time for bananas and cream. Slice your bananas thick. Lay them nicely over the cold caramel. For the cream, add a secret: a pinch of espresso powder. You won’t taste coffee. It just makes the flavor sing. Whip it until it forms soft peaks. Spread it over everything. Top with chocolate shavings. What’s your favorite part: the crust, caramel, or cream? Share below!
Cook Time: 45 minutes (plus 6+ hours chilling)
Total Time: About 7 hours
Yield: 8 generous slices
Category: Dessert, Pie
Three Fun Twists to Try
This pie is wonderful as-is. But sometimes, it’s fun to play. Here are three ideas I’ve tried over the years. They each make it feel new.
The Cookie Crust: Swap the pastry crust for a crushed chocolate wafer crust. It’s so easy and chocolaty.
The Salty Swirl: Sprinkle a little flaky sea salt over the caramel layer. Sweet and salty is the best combination.
The Berry Burst: Add a layer of fresh raspberries with the bananas. The tart berries cut the sweetness beautifully.
Which one would you try first? Comment below!
Serving It Up Just Right
This pie is a celebration all by itself. But a few little touches make it extra special. For plating, use a warm, wet knife to slice. Wipe it clean between cuts. This gives you perfect, clean slices. A little extra chocolate on the plate looks lovely.
What to drink with it? For the grown-ups, a small glass of tawny port is divine. It tastes like roasted nuts and goes so well with caramel. For everyone, a cold glass of milk is the classic choice. Or try a frothy iced coffee. Which would you choose tonight?
Keeping Your Banana Cream Pie Perfect
This pie is best eaten the day you make it. The bananas can turn brown. But we can slow that down. Cover any leftovers tightly with plastic wrap. Press it right onto the whipped cream. Store it in the fridge for one more day.
I do not recommend freezing this pie. The creamy filling and bananas do not like the cold. They become watery and sad. I learned this the hard way once. I wanted to save a slice for my grandson. It was a mushy mess.
You can be a smart batch cook. Make the crust and filling two days ahead. Keep them separate in the fridge. Slice the bananas and whip the cream the day you serve. This spreads out the work. It makes a special dessert feel easy. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Pie Problems
Is your crust crumbling when you press it? Your butter might be too hot. Let the melted butter cool for five minutes. This helps the dough hold together. I remember when my crust fell apart. I was too impatient with the butter.
The caramel filling might look grainy or separate. This happens if you cook it too fast. Keep the heat at medium. Stir it constantly with a wooden spoon. This gentle cooking makes a smooth, silky caramel. A smooth filling means every bite is perfect.
Is your whipped cream too soft or too stiff? Start slow with your mixer. Then go to high speed. Stop when you see stiff peaks. Over-whipping makes butter. Getting the cream right matters. It makes a light, fluffy cloud on top of your pie. Which of these problems have you run into before?
Your Pie Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend for the crust. It works just fine.
Q: How far ahead can I make it? A: Make the crust and filling two days early. Add bananas and cream the day you eat it.
Q: I don’t have espresso powder. A: That’s okay. Just leave it out. The whipped cream will still be delicious.
Q: Can I make a smaller pie? A: You can halve the recipe. Use a small pie dish. Just watch the baking time.
Q: Any fun extra tip? A: A fun fact: The “offee” in Banoffee comes from “toffee”! For extra crunch, sprinkle toasted nuts on the caramel layer. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this pie. It is a treat full of happy memories for me. The smell of baking crust fills a kitchen with love. I would love to hear about your baking adventure.
Tell me all about it. Did your family gobble it up? Did you make any fun changes? Your stories are my favorite thing to read. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Ultimate Caramel Banana Cream Pie
Description
A decadent Banoffee Pie featuring a buttery shortbread crust, a rich homemade caramel filling, fresh bananas, and espresso-spiked whipped cream.
Ingredients
For the Crust:
For the Filling:
For the Bananas and Whipped Cream:
Instructions
- For the crust: Adjust oven rack to lowest position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until dough forms. Using your hands, press two-thirds of dough into bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of pan. Press and smooth dough with your hands to even thickness.
- Place pan on wire rack set in rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 35 to 45 minutes, rotating pan halfway through baking. Let crust cool completely, about 1 hour. (Cooled crust can be wrapped loosely and stored at room temperature for up to 24 hours.)
- For the filling: Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring and scraping edges of saucepan constantly, until mixture registers between 221 and 224 degrees, 9 to 13 minutes (temperature will fluctuate; to take temperature, remove pot from heat and check in several places). Pour over crust (mixture will be very hot). Let cool at room temperature for 30 minutes and then refrigerate until filling is completely chilled, at least 6 hours or up to 2 days.
- When ready to serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter.
- For the bananas and whipped cream: Peel bananas and slice into ½-inch-thick rounds. Arrange bananas on filling in single layer to cover entire surface.
- Using stand mixer fitted with whisk attachment, whip cream, sugar, espresso powder, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream attractively over bananas. Garnish with shaved chocolate.
- To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve immediately.
Notes
- The caramel filling must be cooked to the correct temperature (221-224°F) to set properly. For best results, ensure the filling is fully chilled before adding bananas and cream. The assembled pie is best served the same day to prevent the bananas from browning.