I recently mentioned beef as one of the go-to pregnancy ingredients lately. Another one: bananas. Of course, this was during the winter when not much other fruit was in season, and I really overdid the oranges to the point where my wife didn’t want to see another orange, so maybe I’m to blame for that one. I could have worse habits! 😮 Anyways, in honor of this, I decided to focus today’s dessert on bananas. It also seemed strange that in all the desserts I’ve posted up until now, there’s not a single banana dessert. I know, blasphemy! So to fix this at once, I decided to make a classic British dessert: Banoffee (also spelled Banoffi or Banoffy).


If you’ve never had this before, you’re probably wondering what’s up with the name? Its simple really: bananas + toffee = banoffee. Knowing that, you should be drooling now. I was when I first saw it and knew I had to try it. Its really quite simple: pie crust, bananas, freshly made toffee (a.k.a. dulce de leche, which is basically boiled condensed milk), and whipped cream. Don’t let the simplicity of the ingredients fool you though–all combined, this is an indulgent, rich treat that will have you and your guests licking their plates clean. Its just one of those flavor combinations that works perfectly.

  • Graham cracker pie crust
  • Dulce de Leche
    • 2 14 oz cans of condensed milk
    • dash salt
  • 3-5 ripe bananas
  • Whipped Cream
    • 1 cup heavy cream
    • 2 Tbsp sugar
    • 1/2 tsp vanilla extract

Graham cracker crust

First, prepare your graham cracker pie crust and bake it blind at 325°F for 18 minutes.

Whisk the dulce de leche

Then, make the dulce de leche. In a nonreactive pan (e.g. enamel, glass, etc), pour in the condensed milk as well as a dash of salt. Cover with tin foil and put this in a warm water bath so that the water goes roughly halfway up the height of the pan.

Put this in a 425°F oven for at least an hour (it took me somewhere over an hour and a half–I lost track), stirring periodically (and replenishing the water bath if needed).

It is done cooking when the mixture takes on the color of dark butterscotch. Remove from the oven, remove the foil, and let it cool to room temperature, whisking well once it does. It’ll look kind of funky at first, but keep whisking–it will look thick, velvetty, and oh-so tempting (taste some now while nobody is looking). You can make extra and store it in the fridge for other uses. Just be careful…this stuff is addictive.


Slice the bananas into coins and put down a single layer of them in the crust. Pour on just enough dulce de leche to fill the gaps, but not to have the bananas swimming.

Fill the crust with layers of banana and toffee

Repeat this process until you’ve used up all of the banana and dulce de leche, coming close to filling up the pie crust. This is a messy, sticky process, but you’ll enjoy every moment of it if you’re the type who tastes as you cook (for quality control, of course). Put this in the fridge to firm up a bit.

Whipped cream

Prepare the whipped cream. Simply pour everything in the bowl of a stand mixer and beat until stiff. Set this aside in the fridge.


Now, with everything ready to go, simply decorate the pie with your whipped cream however suits your fancy. I filled my pastry bag up with a rose tip and made little dabs all over the pie. This is not my strong suit, so I was more than happy with the results, lol! I shaved some chocolate on top just to keep things looking interesting (and I didn’t care enough by now to bother making chocolate syrup to drizzle on).

Gooey slice of Banoffee

So with the pie assembled, cut yourself a slice (it won’t be clean) and devour it…before someone else does. Enjoy!

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27 Responses to “Banoffee”

  1. Aparna Says:

    So that’s what this is. Never heard of it before.
    I love bananas but don’t like them in bakes, but my husband would love this.
    Good to know you have this thing for quality control, Mike.:)

  2. Bellini Valli Says:

    I think the British invasion has arrived in North America once again with their Banoffee…..not just for pregnant women:D

  3. RecipeGirl Says:

    this is the most decadent, yummy thing I’ve seen all week. YUMMM!!!

  4. Elle Says:

    For your first banana dessert, you picked a great place to start! Looks amazing!

  5. Susan at Sticky,Gooey,Creamy,Chewy Says:

    The first time I ever tried Banoffee Pie was when I was in Scotland a few years ago. I was hooked! Yours looks incredibly delicious! What’s not to love about bananas, caramel and whipped cream? Nothing, that’s what! 😉

  6. ruhama Says:

    Oh, man! I have a friend that makes a killer banana cream pie–I’ll have to share this recipe with her! Now to find an excuse to make this…

  7. Heather Says:

    oh my gosh! can i have some of that pie? it looks amazing!

  8. Nicisme Says:

    This is everything a banoffee pie should be – I just wish I could have a slice or two!

  9. The Duo Dishes Says:

    Sinfully delicious.

  10. Andrea Says:

    OMG that would be the end of me. Decadent.

  11. Kevin Says:

    That looks so amazingly good!

  12. Sophie Says:

    This is so unhealthy but sometimes you have to indulge yourself with something sweet!! This just looks as the perfect match!!

  13. Dimah Says:

    Amazing! That’s all I can say!

  14. clumbsycookie Says:

    Gotta love that dessert just for the name! Looks great Mike, I specially love the last picture!

  15. ingrid Says:

    That looks fabulous! Mmmmmm, another yummy to add to my must make list! I even love the name of it, Banoffee.

  16. Karen@Mignardise Says:

    If my husband would ever make that pie for me, I might even consider getting pregnant again. Looks incredible!

  17. lisa (dandysugar) Says:

    This looks amazing! If a sweet craving is biting, this would certainly do the trick! Looks delicious.

  18. pam Says:

    Oh. My. Gosh.

  19. grace Says:

    this is quite possibly the best possibly way to satisfy a banana craving. EXCELLENT pie, mike. my life wasn’t complete until i learned about banoffee pie.

  20. Jude Says:

    Had no idea that banoffee was bananas + toffee. Knowing that, I want a serving of these even more right now.

  21. Jan Says:

    I’ve never made banoffee before – I will have to give it a go. That pie of yours looks good and is making (me who doesn’t really like desserts) want some!!!

  22. Ivy Says:

    Mike you are killing me. What a combination! Bananas and dulce de leche, wow!! I must try your dulce de leche as I was boiling it on the stove top for more than three hours and it wasn’t as near dark as yours.

  23. Peter Says:

    Apparently this is a big Brit dessert? I have a bookmarked recipe for this and your rendition underlines I have to try this…decadent and delish!

  24. Hélène Says:

    I wish I could eat a piece. I love dessert and this is a beautiful tart.

  25. Foodbuzz 24, 24, 24: The Whole Enchilada from Mike's Table Says:

    […] was for dessert? Well, this one didn’t quite fully fit the Mexican theme, but I meant well: banoffeee. This pie is actually British in origin, but I thought the pairing of dulce de leche and bananas […]

  26. Linkfest: Fruity Summer Deserts | wonderment Says:

    […] Banoffee | Mike’s Table – , a warning – this is a banana desert, but it’s combined with toffee. Is toffee OK with you? I have a hard time keeping all the different caramel-like things straight. […]

  27. Elmo Kroeker Says:

    After I initially commented I seem to have clicked the -Notify me when new comments are added- checkbox and from now on whenever a comment is added I receive 4 emails with the same comment. There has to be a means you are able to remove me from that service? Thank you!

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