Best 19 Banoffee Recipes

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

BANOFFEE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
• Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
• Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
• Reduce the oven temperature to 350˚F (180˚C).
• In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
• Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
• Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
• Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
• In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
• Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
• Enjoy!

BANOFFEE (BANANA TOFFEE) PIE

Steps:

• Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
• Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
• Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
• Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

BANOFFEE PIE

Steps:

• For crust:
• Combine flour, butter, sugar and salt in processor. Blend until mixture resembles coarse meal. Add nuts; process using on/off turns until nuts are finely chopped. Add yolk and vanilla; process until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter glass pie dish. Freeze 1 hour.
• Preheat oven to 350°F. Bake crust until golden and cooked through, about 20 minutes. Cool on rack.
• For filling:
• Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes. Remove from heat; stir in whipping cream, dark rum and vanilla extract (mixture will be sticky and candy-like). Transfer warm filling to crust, spreading evenly. Cool completely. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Top pie with sliced bananas, covering filling completely. for topping: Stir instant coffee and 1 tablespoon water in small bowl until coffee dissolves. Combine coffee mixture, cream and sugar in large bowl; beat until peaks form. Spoon coffee whipped cream into pastry bag fitted with large star tip. Pipe whipped cream rosettes decoratively atop pie, covering completely. (Can be prepared 2 hours ahead. Chill.) Cut pie into wedges and serve.

SIMPLE BANOFFEE PIE

Steps:

• Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
• Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
• Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

EASY BANOFFEE PIE

Steps:

• Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water.
• Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better).
• IMPORTANT- Don't ever let the saucepan boil dry.
• Keep checking up on it and adding water if necessary.
• Remove the can and wait a few minutes before opening it very carefully in the sink.
• The condensed milk will look like creamy brown caramel.
• Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold.
• Slice bananas thinly and lay them on top of the toffee filling.
• Whip the cream and spread it over the bananas.
• I usually just cover the bananas, but if you like more cream, spread it as thickly as you want.
• Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve.
• Serve in thin slices with coffee.
• Enjoy!

IRISH BANOFFEE PIE ( CARAMEL AND BANANA

Steps:

• 1 Heat oven to 400 degree's. make crust. Combine cracker crumbs with sugar. Add melted butter. Combine well,and press in to a 9 inch spring form pan bottom,and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool.
• 2 make caramel- Melt butter in saucepan . Add brown sugar. Cook on high heat. Bring to a boil stirring constantly.Make sure sugar dissolves.
• 3 Add the condensed milk,and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly.Mixture should get thickened.If not thickened. Cook a little longer.
• 4 pour half of the caramel on to bottom of crust you made. Slice 3 banana's and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more banana's and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
• 5 make cream topping - Beat the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Keep refrigerated.

THE BEST BANOFFEE PIE YOU'LL EVER MAKE!

Steps:

• Blitz biscuits to fine breadcrumbs.
• Add mixed spice and melted butter and blend.
• Press the mixture into a lined loose bottomed cake tin, then chill well.
• Place butter and sugars into a non stick pan, melt until it turns to a liquid.
• Add the condensed milk and bring gently to the boil, stirring continuously.
• Boil steadily for EXACTLY 1 minute, stirring frequently to make a golden caramel.
• Add the treacle and mix thoroughly.
• Spread the caramel over the biscuit base and place in the fridge for about 1 ½ hours until firm.
• Arrange the bananas over the caramel.
• Cover with whipped cream.
• Dust with cocoa powder or chocolate curls to decorate.

IRISH BANOFFEE PIE - CARAMEL AND BANANA PIE

Steps:

• 1. Pre-heat oven to 400 degrees. Make crust. Combine cracker crumbs with sugar. Add melted butter. And cocoa if making a chocolate crust.
• 2. Combine well. Press into a 9-inch springform pan bottom going up halfway up sides of the pan. Bake for 10 minutes. Remove from oven and cool.
• 3. Make caramel - melt butter in a saucepan. Add brown sugar. Cook on high heat. Bring to a boil stirring constantly. Make sure sugar dissolves.
• 4. Add the condensed milk and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly. The mixture should get thickened. If not thickened, cook a little longer.
• 5. Pour half of the caramel on to the bottom of the crust you made.
• 6. Slice 3 bananas and toss with a little lemon juice. Place slices in caramel.
• 7. Pour the rest of the caramel on top.
• 8. Now slice 3 more bananas and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
• 9. Make cream topping - Beat the cream cheese until whipped. Add in the whipping cream with confectioners' sugar and coffee.
• 10. Beat until soft peaks.
• 11. Fold in 1 sliced banana.
• 12. Top pie with cream.
• 13. Shave the chocolate bar on top. Add walnuts on top if desired. Decorate how you wish.
• 14. Ready to serve. Keep refrigerated.

NO-BAKE VEGAN BANOFFEE PIE

Steps:

• Mix the tofu, soy milk, and syrup into a food processor (or blender).
• Pour into a pan and heat (set at low) for about 12 minutes while stirring at various intervals. Mixture will start to caramelize; keep stirring until it gains a thicker consistency.
• Layer crushed grahams onto a cake or pie tin and set bananas on top. Pour mixture while still hot, smooth out, and cool in fridge for about one hour.
• Once chilled, spread whipping cream on top and sprinkle (liberally) with cacao powder. Chill for another 30 minutes before serving.

PAULA DEEN'S BANOFFEE PIE

Steps:

• Mix graham cracker crumbs with softened butter and press mixture into 9" pie plate. Bake for 5-8 minutes at 350.
• To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9x12x2 glass-baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake at 300 for an hour and a half.
• Once both the crust and toffee filling are cooled, spread half of evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners sugar and vanilla and spread on top of toffee filling and bananas.

CHOCOLATE BANOFFEE BISCUIT BALLS RECIPE BY TASTY

Steps:

• *"Toffee"/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.
• Crush Digestive Biscuits in a large plastic bag.
• Pour into a large bowl and add Banana and about half the can of Dulce De Leche.
• Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.
• Form the mixture into 1 inch (2 ½ cm) balls and freeze for 15 minutes until firm.
• Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.
• Remove balls from freezer and dip into the melted chocolate.
• Set on wax paper and sprinkle with additional biscuit crumbs (optional).
• Allow chocolate coating to harden (chill in fridge to speed up this process).
• Drizzle with additional toffee just before serving.
• Enjoy!

BANOFFEE PIE (COMPLETELY FROM SCRATCH)

Steps:

• Dulce de Leche Filling:.
• Place all dulce de leche ingredients in a large saucepan over medium heat.
• Stirring constantly, bring to a slow boil.
• Reduce heat to low and simmer for 3 1/2 - 4 hours, stirring and scraping the sides of the pan frequently until reduced by half. It should leave a thick coating on your spoon.
• Remove from heat and cool to room temperature. As it cools, it will firm up and resemble a pudding pie filling.
• Pie Crust:.
• Preheat oven to 350°F.
• In a medium bowl, stir together graham cracker crumbs, sugar and butter.
• Press evenly into the bottom and sides of a 9-inch pie plate.
• Bake for 10-12 minutes or until lightly browned and firm.
• Place on a wire rack and cool until room temperature.
• Pie Filling & Topping:.
• Once the dulce de leche has cooled, pour into pie crust.
• Arrange banana slices over filling.
• In a large mixing bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form. Pour over banana slices.
• To garnish, dust lightly with cocoa powder OR with chocolate shavings.
• Chill for 2 hours, serve and enjoy!

BANOFFEE PIE

Steps:

• Place the digestive biscuits or graham crackers into a food processor and blend until you get a fine crumb. Pour in the butter and blend again to mix. Tip into a 9-inch pie dish and press down firmly to cover the base and sides of the dish. Chill for 30 minutes.
• Spread the dulce de leche into the chilled crust in an even layer. Cut the bananas into coins about ¼-inch thick and cover the dulce de leche with them.
• Place the heavy cream into a medium bowl and beat with a whisk until thickened. Spread over the sliced bananas. Use a peeler to peel shavings of dark chocolate over the whipped cream. Chill for at least an hour before serving. Keep covered in the fridge for up to 3 days.

IRISH STYLE BANOFFEE PIE

Steps:

• 1. First, make the base by melting the butter and pouring it onto the crumbled digestive biscuit.
• 2. Stir well.
• 3. Press into a 8-inch loose bottom spring back base tin.
• 4. Leave to chill in the fridge until you make the caramel filling.
• 5. To make the caramel sauce, melt over medium heat in a pot with butter, syrup, sugar, and the contents of the evaporated milk.
• 6. Stirring continuously, use a wooden spoon to clean the sides of the saucepan. When the butter has melted and the mixture is bubbling slowly but steadily, start timing 10 to 12 minutes as caramel can burn easily.
• 7. Stir into the corners and all around the bottom steadily. When the mixture has coloured slightly and started to thickened remove from heat. Leave to cool a little.
• 8. In a small bowl, slice the bananas.
• 9. Pour over the top a little lemonade or lemon-lime soda so the bananas keep their yellowish colour.
• 10. To make the cream, in a small pot combine gelatin and cold water let stand until it thickens.
• 11. Place over a low heat stirring constantly just until the gelatin dissolves. Remove from the heat and let cool (do not allow to set).
• 12. Whip the fresh heavy cream with the sifted icing sugar with a hand-held electric mixer until thick.
• 13. Now, slowing beating, add the cooled gelatin to your whipping cream.
• 14. Add to your digestive base the caramel sauce.
• 15. Then the sliced bananas spreading them out evenly.
• 16. Add to that the whipped cream. Try to make a swirl effect just for decoration with your cream.
• 17. Just sprinkle some chocolate sprinkles over the top of the banoffee pie.

BANOFFEE PIE

Steps:

• Place cans of condensed milk in lg. saucepan and cover with water 3/4's up the cans. Bring to a boil, reduce heat to simmer, cover, and simmer for 4 hours, replacing water as necessary.(Milk inside cans will turn to toffee). Remove from pan and allow to cool.
• Cut bananas in 1/2-inch slices and cover bottom of crusts.
• Spread cooled toffee over bananas.
• Add another layer of bananas.
• Whip heavy cream until it turns into whipped cream. Add vanilla extract, sugar & coffee crystals. Stir until well blended.
• Heap whipped cream mixture on top of bananas.
• Sprinkle grated chocolate on top of whipped cream.
• Put in refrigerator for 1-2 hours to chill.
• Enjoy!

BANOFFEE PAVLOVA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.
• In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.
• Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
• Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.

BANOFFEE COOKIES RECIPE BY TASTY

Steps:

• Mash the banana and mix in the toffee sauce.
• Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.
• Fold in the flour, baking powder, salt, and chocolate chips.
• Chill the cookie dough in the fridge for about an hour.
• Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.
• Spoon onto the tray and bake for about 12 minutes, or until golden brown.
• Enjoy!

EDIBLE CANDLES (DECORATION FOR BANANA BREAD, BANOFFEE CHEESECAKE

Steps:

• Cut each banana into 2 candle sticks. Do not do this step too far ahead or the banana will brown.
• Slice the sides of the strawberry so that you are left with a thick middle piece.
• Use a toothpick to fix the strawberry onto the banana.