Classic Banoffee Pie
8 servings
120 minutes
Banoffee pie is an iconic dessert of British cuisine, born in the 1970s. Its name comes from the combination of the words 'banana' and 'toffee.' This delicate pie features a crunchy biscuit base topped with sweet caramelized condensed milk, fragrant bananas, and airy cream with a hint of coffee—truly delightful. Served chilled and sprinkled with grated chocolate, it perfectly balances sweetness and a slight bitterness. In Britain, it is loved for its simplicity and amazing taste, as well as its ability to instantly lift spirits. Ideal for tea parties and special occasions where something cozy yet luxurious is desired.
1
For the test: sift the flour, cut cold butter into small cubes, add sugar and a pinch of salt. Rub the ingredients into fine crumbs. Add 1 egg and 1 yolk to the crumbs, form the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Wheat flour: 250 g
- Butter: 125 g
- Sugar: 125 g
- Salt: pinch
- Chicken egg: 1 piece
- Egg yolk: 1 piece
2
Grease the mold with butter. Roll out the dough, spread it on the bottom and sides of the mold. Preheat the oven to 180 degrees, place parchment on the bottom of the mold and fill it with a weight (grains). Bake in the oven for 15 minutes, then remove the weight and parchment and bake the base until lightly golden.
- Butter: 125 g
3
Thickly spread the cooled base with condensed milk. Cut the bananas lengthwise and place them on the condensed milk. Whip the chilled cream with powdered sugar and instant coffee until stiff peaks form.
- Boiled condensed milk: 1 jar
- Bananas: 5 piece
- Cream 35%: 500 ml
- Instant coffee: 1 teaspoon
- Powdered sugar: 1 teaspoon
4
Pipe the cream onto the bananas using a pastry bag or a spoon. Sprinkle with grated chocolate. Serve immediately.
- Cream 35%: 500 ml
- Grated chocolate: 1 tablespoon