I have to admit that the idea of banoffee pie is a new concept for me. My first idea of it was this summer in ice cream form from my local ice cream shop, The Scoop. I love anything and everything toffee candy, so for there to be toffee dessert (WITH BANANAS) that I hadn’t heard of made me sad that I’ve lived 30+ years without this in my life. After that afternoon at The Scoop I started seeing banoffee everywhere (like when you get a new car and start seeing it everywhere) I took that as a sign I need to figure out how to make this.
I started looking into old southern recipes to find recipes for this pie there. It just seemed like something that was created in the south but I was surprised to learn that it’s not a southern dish at all. It’s was actually created in the ‘70s by an English restaurant. Which now that I think of it makes perfect sense because toffee is about the most English candy there is. Then the fact that there’s a biscuit crust, should have been a dead giveaway. As you know the English is known for their fantastic cuisine so again should have assumed this was English, ha.
I don’t remember what cooking show I was watching but they had to cook on the street with the unconventional cooking methods, and one cook put a can of sweetened condensed milk in the hotdog water of a street cart. ever since then, I’ve wanted to try it, but never did, until this recipe. So I stuck a can of sweetened condensed milk in a pot of water and let it simmer for a couple of hours. What I didn’t know is that the plan is not a great plan, people say it’s a safety hazard and a danger. I say “I laugh in the face of danger, hahaha” okay maybe Simba said that but I agree. But if you don’t want to live dangerously you can pour a can into a small shallow baking dish cover it with foil then place that into a bigger dish then (this is important) place that dish into the oven before you fill the bigger dish with water to about halfway up the small dish. Bake at 400˚ for an hour. Not only is it (potentially) a safer way to make the filling but you can also see if the toffee is dark enough (see exhibit A). Either way, you do it it’s going to be tasty.
- 1 package of Graham Crackers
- 2 tablespoons Butter, melted
- 1 12oz can Sweetened Condensed Milk
- 2-3 ripe Bananas
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Dark Chocolate Shavings
- Decide how you're going to cook the toffee, 1st way is to take the label off the can of sweetened condensed milk place sideways in a medium saucepan cover with water and boil in the stovetop for 90 minutes. 2nd way, pour a can into a small shallow baking dish cover it with foil then place that into a bigger dish then (this is important) place that dish into the oven before you fill the bigger dish with water to about halfway up the small dish. Bake at 400˚ for an hour.
- Place graham crackers into a food processor until it turns to crumb or place the crackers into a bag and bang them with a hammer (meat mallet). Mix in the melted butter, it should look darker because of the moister and starting to come together.
- Spray a tart pan with nonstick spray or coat with a thin layer of butter. Pour the crumb crust into the pan and press into an even layer making sure to go up the sides a little. Then bake at 350˚ for 5-7 minutes or in your 400˚ oven for 3-5 minutes but don't go far and let that crust get too brown. Let cool completely.
- Once the toffee has thickened and become a deep golden brown pour the toffee into the cooled crust and refrigerate for a minimum of 4 hours to overnight.
- Slice the bananas about 1/4 of an inch thick and place decoratively on the top of the cooled toffee.
- Place the heavy whipping cream into a bowl with the powdered sugar and beat until it becomes whipped cream.
- Garnish the pie with dark chocolate shaving and serve with a big dollop of whipped cream.