Bangin Banoffee Pie

Can you pronouce BANOFFEE?

I couldn’t either when I first saw it on the menu when we went out to eat.  And then I read the description of this scrumptious dessert and I realized what it was comprised of.  Two words.  Banana and toffee.

Its name is a portmanteau constructed from the words “banana” and “toffee”. 

Graham cracker crust and fresh sliced bananas in a toffee filling with whipped cream. 

Doesn’t that sound scrumptious?



We were at a new local restaurant, sorry for poor iphone picture quality.

I loved this sweet pie so much I thought I would look for a recipe for it when I returned home.  And this one  sounds addictive!

Banoffee Pie

  • 2 cups canned sweetened condensed milk (21 ounces)

  • 1 (9-inch) round of refrigerated pie dough (from 15-ounce package)

  • 3 large bananas

  • 1 1/2 cups chilled heavy cream

  • 1 tablespoon packed light brown sugar

  • Special equipment: a 9-inch pie plate (preferably deep dish)

  • Put oven rack in middle position and preheat oven to 425°F.

  • Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

  • While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.

  • Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

  • Cut bananas into 1/4-inch-thick slices and pile over toffee.

  • Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.                                                                 Cut.  Serve.  Bite.  Savor the flavor.


Irresistably Inventive!

A heavenly pie!

A great toffee pie with bananas and whipped cream.

Very addictive!

*Do you have a favorite restaurant dessert?

About TheSceneFromMe

Wife, Foodie, Traveler, Shopaholic. I am a thirty-something tactfully-opinionated nurse living in the Midwest. I believe shopping counts as cardio, tea cannot be too sweet, anything orange (and sparkly!) can cure a bad mood, and no one can have enough clothes, accessories or shoes. I love to bake, indulge in celebrity gossip, cupcakes, reality tv, photography, travel anywhere new or places that I've already graced, spend time with my family and live life the way I am meant to. I am in love with my iPhone, husband and 2 wrinkly shar-peis. Join me on the journey of my candy coated life. Fasten your seatbelts! This is the scene from ME!
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15 Responses to Bangin Banoffee Pie

  1. Mmm. Toffee and bananas how could you go wrong?!

  2. Wow this looks great! — I always go for the creme brulee at restaurants!

  3. Wow that looks delic! I love toffee desserts 🙂

  4. Never heard of it but certainly sounds yummy! Love toffee.

  5. My initial guess from the title was banana and coffee, but toffee sounds great too!

  6. I’m so glad you told me about this! I mean, I definitely want to make this pie, but I have never heard about anybody getting it in the States. I live in Tennessee; we don’t get many things outside of pecan or banana cream pie. 😉

  7. That is one fancy looking Banoffee Pie! Every one I have had also has Coffee in it, whipped into the cream, which makes it extra scrumptious. You also have an intriguing way of making the toffee, we always make it in the can. Interesting to see a different take on the recipe and pie.

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