You Say Banoffi, I Say Banoffee
Oct 26th, 2008 by Marilyn
A tip of the baker’s cap to Modernemama from Beach House, who correctly identified yesterday’s mystery dessert as Banoffee Pie. Or is it Banoffi?
While standing in line at the coffee shop last week, I heard about this British dessert for the first time. As the Ancient Recorder of Obscure and Far-Fetched Sweets, I do not usually hear about desserts “for the first time.” So this was big.
Marilyn, to Foodie Barista Girl forced to Feign Interest in Marilyn’s Latest Projects: So, I’m thinking about making homemade dulce de leche. I love everything about it.
Barista Girl: Oh…well, if you’re making dulce de leche, you should definitely make Banoffee Pie.
M: Banoffee?
BG: You’ve never had Banoffee Pie?
M: Tell me. Now.
BG: Well…it’s this thing where you do a graham cracker crust, with bananas, and pour the dulce de leche over the bananas…
M: (gripping counter) Oh my god.
BG: …and then top it with whipped cream. It’s British, with some chocolate on top…
M: * poof! *
Banoffee Pie – born at the equally well-named Hungry Monk Restaurant of East Sussex, it’s a freakishly decadent “pudding” that also goes by Banoffi and even Banoffy, and now seems ubiquitous in the UK, appearing everywhere from supermarkets to Pizza Hut. Like all beloved recipes, there’s healthy disagreement and multiple versions – I found cookie crusts, pastry crusts, top caramel, bottom caramel, and at least three spellings. It was reportedly a favorite of both Margaret Thatcher and Princess Diana, but what really grabbed me was the sound of “banoffee” – it’s a smiler, just say it. So let’s review: British pedigree, burnt sugar and sliced bananas? Call it whatever you like – but for the love of butterfat, get in there and make it.
Banoffee Pie
1 1/2 cups graham cracker crumbs
10 tablespoons butter
1 tablespoon ground cinnamon
1 teaspoon sugar
1 1/2 cans sweetened condensed milk
3 bananas
1 cup heavy cream
1 tablespoon light brown sugar
1 oz square semisweet chocolate
1. Graham cracker crust
Preheat oven to 350 F.
Place graham cracker crumbs in a bowl, then add cinnamon and sugar, stirring to mix. Melt butter. Pour melted butter over crumb mixture, stirring with fork to combine. Use hands to finish mixing, until crumb mixture is thoroughly combined. Press evenly into 9″ pie plate, then bake on center rack for about 10 minutes, until crust appears dry. Set aside to cool.
2. Bananas
Peel and slice bananas – not paper thin, but on the thinner side – and layer in cooled graham cracker crust. Press lightly with a spatula to flatten bananas together.
3. Dulce de leche (the “Toffee” in “Banoffee”)
There are several ways to make homemade dulce de leche – for the patient, traditional way – cooking the unopened can in a water bath – click here. I went with a more impatient method, a bit dicier but certainly quicker:
Scrape approximately 1 1/2 cans sweetened condensed milk (a bit more or less won’t hurt) into a medium-sized saucepan, preferably enameled or nonstick. Cook over medium-low heat, stirring constantly and steadily, for about 20 minutes, or until it deepens to a golden-brown color. Use a wooden spoon or a heatproof spatula to stir and watch carefully, as mixture can burn quickly.
Have banana-filled pie crust ready nearby. When the condensed milk becomes thickened and golden-brown, remove it from the heat. Use the wooden spoon or heatproof spatula to scrape mixture out of pan, and pour over bananas while still warm. Spread dulce de leche around with a spoon or metal offset spatula to cover bananas completely, touching edge of crust. Refrigerate pie until filling is completely cool.
4. Whipped cream and serving
When filling is completely cool, make whipped cream. Using electric mixer, whip heavy cream with brown sugar, starting on medium and increasing in speed, whipping until beaters leave strong peaks in cream.
Using spatula, spread whipped cream over top of pie, creating swirls and peaks. Grate semisweet chocolate in a light, even sprinkle over top and refrigerate until set. Serve and enjoy!
Click me, I’m a printable recipe!
Oh. My. Gosh. I have a dear friend who lives in West Sussex. Surely she’s heard of this. Surely she’s eaten it. Why has she not told me about this?! It’s 10:17 a.m. there–I’m off to make an international phone call & demand reparations!
Oh yeah…I’m soooo making this.
I thought it was Banoffee – bananas meet toffee.
When you’re done making the pie can I put in a request for Sticky Toffee Pudding? Another 80s Brit fave.
Oh. My . God. Looks amazing. I’ve always wanted to do homemade dulce too!
Great recipe and story. I’m tickled by your conversation. Isn’t great how the universe gives you what you need. I don’t mean to be “New Agey” or anything, but it’s true. It happens to me with food all of the time. I saw a recipe for Banoffee last week in The King Arthur’s Baking Companion. It’s a great book. I’m contemplating making an Apple Pandowdy, just because I love the song:
Shoofly Pie and Apple Pandowdy
Makes your eyes light up and your stomach say, “Howdy!”
Have you made an Apple Pandowdy?
Thanks for sharing.
Yep, definitely gonna need 2 slices.
The conversation with the barista was hysterical.
Jayne: I felt the same way! How did it ever escape me all this time.
Susan: hope all your baking is going well; enjoy the pie!
modernemama (Jane): Sticky Toffee Pudding – ooh, as soon as the snow hits, promise!
RecipeGirl: welcome! Homemade dulce isn’t that hard — just a lot of necessary attention at the stove.
muddywaters (Mike): I’ve always loved the sound of Pandowdy, almost as much as “Banoffee.”
Jean: I swear it’s even better on day two. We’ll save you a few slices!
Well, I’m not much of a dessert person, but even so I’ve never heard of this! My husband will be swooning when I show it to him. Of course he’ll have to make it for himself, as he’s the resident Sweet Tooth!
banoffee: fun to say, even more fun to eat. and eat again. and again.
i swear this is like fate. yesterday i happened to catch the rescue chef right in the middle of making this! i had no idea what it was. no recipe. no nothing but a good looking pie. and now here i happen to find this here! how lucky! the only difference in what he did i think is that he put the toffee on the bottom and then the bananas. i’m so glad i found this. i definitely plan on making this soon! thanks!
Oh my heavens! It’s not really that hard, I think I might be able to do it. Thank you.
Mmmmm, that both sounds and looks good. Loved how you wrote out the dessert name in chocolate. Thanks for sharing!
~ingrid
Oh my LAWD! I LOVE this pie. My college roommate lived in Dublin and worked at a little bistro that served banoffee. She raved about it so much that when I went to visit a few years after she had left, we stopped by the restaurant to have a slice. It was HEAVEN. And the pesto and goat cheese wrapped in puff pastry beforehand wasn’t too shabby either! Thank you for making me hungry as always. I love stopping by here each day!
Banofee pie is one of the best British creations!
I’ve never had banoffee pie but I’ve always seen it referred to as banoffee like you say it.
I love how its name is written in chocolate! How’d you do that? Write it flat on a cookie sheet?
Lydia: hope Mr. Sweet Tooth enjoys – and try some yourself.
Grace: yes, I do believe this will see a repeat in my kitchen.
Trishybee: welcome! You’re the second person to mention the TV coincidence – I’ve never seen his show, but everyone says he’s cute.
Terri: it really isn’t that hard, and it’s worth it. You’ll love it!
Ingrid: I should have written out “high calorie,” eh?
Serendipitous Girl: welcome! Glad you found a good slice here on Simmer, and now I’m the one who’s hungry – for pesto and goat cheese.
Veggie Wedgie: hello there, and I’ll second that – Banoffee is a wonderful British import.
Hillary: when I want to “set” a chocolate decoration on a slice, like writing, I’ll pipe the whole word onto parchment – making sure to connect all the letters! and chill it to set. Then I pick it up whole and set it on top. Takes practice, but pretty – and delicious. Perhaps we need a chocolate handwriting seminar?
One of my favourite desserts! I recently bought a tub of Banoffi Ice Cream and that was yummy too! I am loving your banoffi chocolate writing!
Wow that is some pie. Dulce de Leche is one of my favorite things on earth! This combinations sounds great. Beautiful photos too! I found your site on Food Gawker. I’ll be back for sure!
the first time i heard of banoffee pie was in love actually, when keira knightley’s character offered it to the guy who had a crush on her. and since i didn’t have time to wiki it, i never knew what it was – until now. that slice looks amazing! i need to make me some.
Hey Becky, that must be from “Love Actually” right? I love that movie. So that was what she offered that guy huh? Well, I’m already in love with the idea of the pie and I learnt something new. Now I’ve gotta try making it. Thanks for sharing the recipe, Marilyn.
First time I’ve heard of it. But wow! What a combination: banana and toffee.
Personally I dare not make dulce de leche in unopened can. Would not be a pretty sight if it exploded.
okay…must make,definitely must make…
How it’s possible that I’ve never come across this blog before is beyond me. Dulce de leche? Bananas? Whipped cream? Chocolate? In my wildest fantasies I can’t imagine a better foursome.
I have heard of Banoffee Pie before, but am now kicking myself for never making it!
The recipe is featured in one of my cookbooks, one of the ones without any photos, and even though it sounded good…it becomes more irresistible when you can see the actual pie.
Now I HAVE to make this just to satisfy the craving this post has given me! Thanks so much for sharing…
I love the printable recipe……Thanks….oh and that pie………yum….me…..
Freya: Banoffi Ice Cream? Be still my heart!
RobinSue: welcome – since we both love Dulce de Leche, we already have loads in common. Come back for dessert any time.
Becky: Love Actually, how could I forget? My husband always makes fun of me for loving that movie. Actually.
Bentoist: welcome! There’s always room for another new pie. Guaranteed.
Kian: I’m with you on the exploding Dulce. A delicious disaster, but not in my kitchen.
Theresa: send your photo in when you make it (and before you eat it!)
Cheryl: welcome, and glad you finally found it! Agreed, those are all fantasy items, and together…well, it’s almost too good to eat. Not.
Sandie: I urge you to see the actual pie. Don’t wait, make that thing!
Jenni: print that recipe and buy some bananas! You’ll love it.
[...] 1) Marilyn at Simmer til Done for her gorgeous take on Banoffi Pie, You Say Banoffi, I say Banoffee [...]
We English make excellant Puddings…
You can do the dulce de leche in the microwave apparently – was reading a blog about it the other day.
Heat and stir -repeat until it’s done.
Again being very careful as it’ll burn if you’re not careful.
Help!
I made the banoffee, cooked the cond. milk to a golden brown, and chilled the pie. Now the dulce layer is rock hard. Did I cook the milk too long and turn it into caramel? Any rescues for this pie? Should I just peel off the toffee and make a banana cream pie instead? Cut it into bite sized bits and serve it as bars? Help!
Meagan: this happened to me on the first few test pies as well. I do think overcooking the dulce de leche produces a harder caramel, but found that even cooked for less time, it firms up as it cools. Two answers presented themselves. First, the dulce layer eventually softens up in the fridge, releasing a kind of caramel sauce over the bananas. Second, it’s good to let the pie sit briefly at room temperature before cutting and serving.
Also, a general note on Banoffee: I’ve heard from people who insist the dulce layer should be on the bottom, but several British versions have it on top, as I do here. The sort of caramel-banana-pudding that eventually results isn’t quite as neat as a bottom-layer pie, but oh-so-delicious. Thank you for all the input – I will say that either way, it’s terrific.
If I were going to spontaneously explode, now would be the exact time that it would happen. OH MY GOD! How have I need on the planet not knowing that this exists!? I’m in love. AND, I’m going to a pie baking contest the Valentine’s weekend and this is exactly what I’m going to make. Bless you!
My goodness I always thought this was an American thing! I’m a Brit and I have to say that for sheer rich, yumminess banoffee pie is truly peerless. It’s sooooooo filling though.
Are you kidding me, Marilyn? “Forced to feign interest?” You’ve been watching me in action long enough to know I never let myself feel forced to feign anything for anybody! That having been said, I’m glad I finally tracked down this post. Your pics are mouth watering. Now I need to find a way to make some banoffee in the last couple of hours before my shift starts.
Holy Cappuccino, called out by my barista! Please welcome the fabulously talented Caterina.
“Forced to feign interest” is a phrase that’s on your side – it’s me who’s the yammerer. However, you’re certainly right – you feign for no one. And as I recall, someone was supposed to be making that Banoffee Pie with me?
you can actually buy the sweetened milk already turned into dulce de leche.
I’m Scottish, I live in Australia.
Banoffee pie……my fave dessert, made by my mum in law, on a Sunday when we’re at their house for dinner.
Btw, my mil is Welsh!
We had a banana contest at work.
I made this recipe and I won!!!
No one had ever heard of this pie, myself included.
Thank you!!
Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks
marilyn, having spent a lot of time in the UK, i am a LOVER of banoffee pie, you have NO idea how much i love it. in fact, when i cant get it, i make my cousin go to all the Tesco’s in town (supermarket chain in London) to find Haagen Dazs banoffee ice cream. so amazing to find a post for it here on your blog- your pie looks AMAZING, i wish i could invite myself over. mmm mmm mmm! lovely, marilyn! x shayma
I’m British, and am so shocked that this is something local! I like it, but it can be very hit and miss when you buy it in the shops. My brother-in-law loves it though, and I was trawling for a recipe to try when I found this. My favourite thing about it is the sugar coating that sticks to your teeth before the banana cuts right through it and melts it away. I am so making this dessert for the weekend. However, I prefer the bananas between the dulce and the cream.
Hmm.. as an English girl I always thought Banoffee pie was American! You learn something new every day…definitely make it though – it’s divine!!