Banoffee pie is a famous English dessert made from bananas, cream and toffee (made from boiled condensed milk, or dulce de leche), combined either on a buttery biscuit base or one made from crumbled biscuits and butter.
Some versions of the recipe also include chocolate, coffee or both. Its name, sometimes spelled ‘banoffi’, is a portmanteau combining the words ‘banana’ and ‘toffee’.
This fantastic banoffee pie recipe was shared with us by Iman Osman, a super talented Egyptian chef, who has recently published her first cookbook, titled Sweet Love.
Sweet Love is a compilation of classic desserts and bakes handed down from one generation to the next. Stunning photography and step-by-step recipes bring together this collection of both classic and Middle Eastern sweet recipes.
Cooking is how Iman’s Egyptian family connect, sharing and making new memories. Every comforting recipe fosters bonding, love, appreciation, and connection in families through the love of baking. You can find her book on Amazon or order it from Iman’s website.
How to assemble a Banoffee Pie:
Flatten the biscuits tightly on the Pyrex tray you prepared.
Pour the condensed milk on top of the crust and even it out so it is all one layer.
Slice the bananas and layer them on top of the condensed milk.
Spoon over the whipped cream as the final layer.
Basic Recipe used
- 150 g Danish biscuits 12 biscuits
- ⅓ cup unsalted butter melted
For the Banoffee
- 2 ½ cups sweetened condensed milk
- 4 cups heavy cream
- 3 tbsp white granulated sugar
- 1 kg bananas
- 1/2 cup unsweetened cocoa powder
- Prepare a 40 × 24 cm (16 × 10 in) Pyrex dish (oval or rectangular, depending on what you have).
- Boil the cans of condensed milk on low heat, while still sealed, for 2–3 hours prior to beginning the rest of the preparation.
- Once the condensed milk is ready and cooled, place the biscuits in a food processor to grind them together.
- Add the melted butter and mix it with a spoon. Hold with your hands if the biscuits are falling apart. Add more melted
- butter, a tablespoon at a time, until they are firm together when holding.
- Flatten the biscuits tightly on the Pyrex tray you prepared.
- Pour the condensed milk on top of the crust and even it out so it is all 1 layer.
- Whip the cream in a hand-held mixer with a whisk attachment with 2–3 tablespoons of sugar until stiff peaks form (refer to page xi). Be careful not to over-mix the cream as it can easily turn into butter.
- Once all this is done, slice the bananas and layer them on top of the condensed milk.
- Spoon over them the whipped cream as the final layer.
- You can sprinkle shaved chocolate or cocoa powder on top for decoration.
Tips and Tricks:
- For the banoffee, we like to keep the Danish Biscuits in the oven a little longer until they are golden brown.
Serving and Storing suggestions
- This is best eaten right away ormaximum within 24 hours so the bananas are still fresh and the crust doesn’tget soggy.Banoffee is best enjoyed the same daybut it will last in the fridge for up to 2 days.