Italian Banoffee Pie
There are few desserts as simple as making a banoffee pie and few that get the sounds of pure delight than this recipe. It’s of Italian origin I am told and although I love Italian food, have not had so many great desserts out of Italy so far.
You may have had one from woolies or a home industry but there is nothing like a home made banoffee and as we know, the act of making it transfers the love for the people you are making it and will taste so much better. It’s banana, cream, caramel and a beautiful crunchy base, you just have to try it, you will love it. This pie should serve about 8 people, it’s rich and seriously delicious. Use a 22cm pie dish.
What you need
120g butter
1/2 packet tennis biscuits
1/2 packey Marie bisuits (you can use a packet of tennis biscuits on their own)
1 tin caramel (carnation or clover make a great caramel)
3 or 4 bananas sliced about 5mm thick
250ml fresh whipping cream (be careful when you buy cream these days, there are so many varieties and some just do not whip)
1 teaspoon vanilla essence
The process
First off, take your biscuits and break them into a shopping bag, then place the shopping bag on the counter and with a rolling pin or wine bottle crush them into a fine powder. Now melt the butter in a medium size pot and add the biscuits, remove from the heat and mix the biscuit and butter mixture until all of the biscuit is evenly coated with butter.
Spoon into the pie dish about three quarters of the mixture and using a spoon spread it evenly and quite firmly over the bottom and up the sides of the dish. Try not to make the base thicker than about 3mm and press it down firmly. Using your finger tips, press the rest of the biscuit mixture into the sides of the dish closing up any holes.
Pop it into the fridge for about half an hour while you have a cuppa or a glass of wine and prepare the cream and bananas.
Slice the bananas into thin slices and set aside. Add the cream to a large bowl, add the vanilla and whip to a thick consistency.
Take your base from the fridge and place your banana slices on the bottom, then cover with the caramel using a spatula/spoon to spread evenly. Cover with the cream and give it a sprinkle with cocoa or grated chocolate or a few more banana slices, whatever you fancy really. (you can also mix the banana’s and the caramel together and then into the base)
Serve and watch the magic!!!
Hi Graham, What prevents the bananas from turning black ~ can I make the day before?
Moira
Hi Moira, exposure to oxygen turns bananas, pears, apples etc brown so by completing your pie the day before will prevent it but to be sure, you can add a little lemon juice to the bananas. I would make the base the day before and then construct it an hour or two befor your guests arrive 🙂 Happy days G
Hi Graham,
I enjoy cooking your recipes and love
spoiling friends and family
Do you have an easy macaroon recipe
Hi Evelyn, I have never made macaroons but here is a good recipe.
http://www.deliciousmagazine.co.uk/recipes/multicoloured-macaroons
Cheers for now (email updated) 🙂
Yummy Yumy Yummy I just serve my family and they enjoy every moment I cooked for them. Thankyou Graham
Fantastic Nana, just love happy families 🙂 G
Hi G
I had a full house yesterday and decided to make the Banoffee Pie you recently published. I have not made this in about 30 years and was delighted with the results. I am an avid dessert maker and a number of my guests told me that this was now their all time favourite.
Thanks for the recipe, I really do enjoy your site.
Regards
Barbara
Thanks Barbara, sorry for the late reply, been in CT 🙂 visiting my kids.
So glad you all enjoyed it, happy days G
I’ve always wanted to make this but didn’t know how. Made a double recipe this evening. Mixed the banana slices into the caramel and added caramel essence into the cream. Had the family’s eyes rolling with delight! Yummmmm!
Hi pat, I can just see it.. so glad you all enjoyed. Happy days G