Comments on: You Say Banoffi, I Say Banoffee

By: shayma

shayma — Fri, 15 Jan 2010 01:13:49 +0000

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

By: Garden Landscape Designs

Garden Landscape Designs — Wed, 10 Jun 2009 17:08:26 +0000

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

By: nancy

nancy — Tue, 24 Feb 2009 18:16:14 +0000

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!!

By: Paula

Paula — Sat, 31 Jan 2009 03:00:45 +0000

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!

By: carmen

carmen — Thu, 29 Jan 2009 04:28:25 +0000

you can actually buy the sweetened milk already turned into dulce de leche.

By: Marilyn

Marilyn — Mon, 19 Jan 2009 17:00:59 +0000

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?

By: Caterina

Caterina — Mon, 19 Jan 2009 15:17:15 +0000

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.

By: mizzi

mizzi — Thu, 15 Jan 2009 20:36:51 +0000

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.

By: Joy the Baker

Joy the Baker — Wed, 14 Jan 2009 20:34:41 +0000

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!

By: Marilyn

Marilyn — Wed, 24 Dec 2008 22:43:13 +0000

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.