Does anyone have a great recipe for "Banoffee" pie?

Question

It's actually a fabulous pudding. Reputedly, Princess Di's favorite. I've tasted many variations over the years, in Great Britain and down South, but never got the recipe. I would like to try and make one myself to surprise my family. Thanks.

Answer 1

Check the food network website....one of the chefs on that channel featured banoffee on her show. It is sickeningly easy.

Answer 2

Banoffee Pie
275 g butter
250 g ginger biscuits (or digestive, butter etc)
150 g caster sugar
400 g sweetened condensed milk
5 bananas
500 ml double cream
chocolate (for grating)



1. Crush the gingernut biscuits so they resemble breadcrumbs.
2. Melt 4oz of the butter and mix with the biscuits.
3. Press mixture into a dish about 28cm diameter and about 6-7 centimetres deep.
4. Chill.
5. Place remaining butter and sugar in a non stick saucepan and melt.
6. Add the condensed milk and gently bring to the boil stirring continously so mixture does not burn.
7. Boil for 5 minutes exactly to make a light caramel.
8. or Place remaining butter, sugar and condensed milk in a large glass bowl and microwave 2-3 minutes , stirring occassionally.
9. It should change colour to a light caramel.
10. Dont over do it as it will make the toffee too hard.
11. Allow to cool slightly and then pour over biscuit base.
12. Chill.
13. Slice the bananas over the caramel.
14. Beat the cream until stiff and cover bananas.
15. Top with grated chocolate Be warned this is very sweet.

Answer 3

here is the recipe for banofee pie
Ingredients

* Tin (~400g) of condensed milk (NOT evaporated milk!)
* Three large bananas
* One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do)
* Half-pint of double cream, or whipping cream
* 2 tablespoons margarine (or butter)

Method

Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs. Gently heat some margarine in a saucepan until liquid (or just leave some out at room temperature to soften). Pour crumbs and liquid/soft margarine and mix in with the crumbs until they start to bind together. Transfer the biscuit crumbs to a round dish (a large Pyrex dish is good) and pat with a spoon so that they cover the base. Place in the fridge to set. Put the tin of condensed milk in a pan of boiling water (NB- don't open the tin first!) and allow to boil for 2 hours . You should put a lid on the pan to prevent all the water boiling off. When done, remove the tin and leave to cool a little (you could pour cold water on it to cool the outside). When cool enough to handle, open the tin carefully - the condensed milk will have caramelised and may well shoot out the opening. Pour/spoon the toffee from the tin onto the biscuit base of the Pyrex dish. Place back in the fridge to cool. Slice the bananas and arrange them on top of the toffee. Whip the cream until peaking, then fold on top and smooth out. Dust with chocolate powder for effect. Keep in the fridge until needed, covered with cling-film.
Tips

You may want to make the biscuit base with a lip (a bit like a flan or pavlova). Start the condensed milk boiling, then do the base. Have a rest for a while, then pour out the toffee and start on the cream and bananas. Serve cut into wedges in a bowl.