About this recipe: This is a classic banoffee pie, sure to satisfy any sweet tooth! Since the most time consuming thing is making the toffee, I like to boil a few tins of milk at a time and reserve some for the next time I make banoffee -- doing this makes the second, third and fourth pies actually quite simple to make!
Great recipe but for real luxury make the topping with a 200gm tub of Mascarpone cheese and a 250ml carton of Double Cream whipped together with one teasp. of caster sugar and a few drops of vanilla extract until stiff. Spread over banana and caramel and chill for two hours before dusting with cocoa powder. - 21 Aug 2011
- Rated on - 21 Jan 2015
I found the quantities all wrong for the size of cake tin. This worked for me: 8 inch cake tin needs about 8 oz biscuits 3 oz butter; 2 400g tins of condensed milk (one for each layer); 4 LARGE bananas (I used 6 small) or you won't get a complete layer; 350 - 400g whipping cream. Also, 3 - 4 hours is too vague for boiling the condensed milk can. I left it for 3hrs 20 mins and had toffee the consistency of soft fudge - far to heavy for "drizzling". So 3 hrs max I would say, unless you're going to put it on while it's still warm. Good idea to mass produce toffee tins though. - 16 Oct 2011