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banoffee pie recipe Toffee Ripple with Banana Gold Tiles
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy banoffee pie recipe features a buttery graham cracker crust, a luscious toffee ripple made from condensed milk, fresh banana ‘gold tiles,’ and a light, fluffy whipped cream topping. It’s a no-bake, family-friendly dessert perfect for special occasions or a simple weeknight treat.
Ingredients
- 1.5 cups (180 g) graham cracker crumbs
- 0.5 cup (113 g) unsalted butter, melted
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 tablespoons (28 g) unsalted butter (for toffee)
- 2 tablespoons (25 g) brown sugar, packed
- 3–4 medium ripe but firm bananas, sliced
- 1.5 cups (360 ml) very cold heavy cream
- 2 tablespoons (25 g) powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder (optional)
Instructions
- Crush Crackers: Finely crush graham crackers (or digestive biscuits) until they resemble coarse sand, using a food processor or rolling pin.
- Mix And Press Crust: Melt butter, then mix it thoroughly with the crumbs until evenly moistened. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides.
- Chill Crust: Chill the crust for at least 30 minutes in the refrigerator until firm to the touch. (For an extra crisp texture, you can bake it at 350F (175C) for 8 minutes until light golden).
- Simmer Toffee: Combine sweetened condensed milk, butter, and brown sugar in a heavy-bottomed saucepan over medium heat. Stir constantly for 10-15 minutes until the mixture visibly thickens and turns a rich golden-brown. It should coat the back of a spoon.
- Pour And Cool Toffee: Carefully pour the hot, glossy toffee mixture over the chilled crust, spreading it evenly. Let it cool completely at room temperature, which takes at least 45 minutes, until the surface feels set.
- Slice Bananas: Slice ripe, firm bananas into even 0.25 inch (~0.6 cm) “gold tiles.” Arrange these artfully over the cooled toffee layer, covering the entire surface.
- Whip Cream: In a very cold bowl (preferably chilled first), whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The cream should be airy and hold its shape.
- Top The Pie: Gently spoon or pipe the whipped cream over the banana “gold tiles,” creating a beautiful, fluffy topping for your banoffee pie. Garnish with chocolate shavings or cocoa powder if desired.
Notes
If your toffee looks gritty, keep stirring gently over low heat; it will smooth out as it warms. For an extra crisp crust, you can bake it at 350F (175C) for 8 minutes. Choose ripe but firm bananas to avoid mushiness. Store covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: British
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 450 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg