Banoffee Surprise Pie


I’m sorry it’s been so long since my last post! I’ve been putting a lot of time into developing my photography skills, and as a results I’ve been focusing more on portrait photography lately. But never fear, I won’t be leaving my foodie friends in the dust. Here is a peace offering to get those saliva glands working, this is a truly delicious dessert that is currently sitting in my fridge, making it impossibly hard for me to stick to my diet.

I love Banoffee pie (banana + toffee for those wondering at the strange word), and when I had some bananas reaching the point of no return, I decided to make this dessert that I haven’t had since I left Wales. I wanted to switch it up a bit, so I added a layer of peanut butter chocolate over a toasted walnut-graham crust. Layered with the typical sliced bananas, gooey toffee flavor filling and fresh whipped cream, this really made my day!

Banoffee Surprise Pie
Printable Recipe

Filling:
  • 2 (14oz) cans sweetened condensed milk
  • 4 ripe bananas
  • juice of 1/2 lemon
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped
  • 6oz semi sweet chocolate chips
  • 2 tbsp butter
  • 1/4 cup peanut butter
Crust:
  • 4-5 tablespoons butter, melted
  • 6oz graham crackers, crushed into crumbs
  • 2/3 cup toasted walnuts, ground


Place the unopened cans of milk in a large pan and add enough water to cover them. Bring to a boil, then reduce heat and let simmer for 2 hours, topping the water level to keep the cans covered. Carefully lift the hot cans from the pan and let cool.

Preheat oven to 350F. Grease a 9-inch tart pan or spring-form pan with butter. Place the remaining butter in a bowl and add the crushed graham crackers and ground nuts. Mix together well, then press the mixture evenly into the base and up the sides of the pan. Bake for 10-12 minutes, then remove from oven and let cool.

Peel and slice the bananas and place in a bowl. Squeeze the lemon juice over the bananas, add the vanilla extract and mix together. Place the chocolate chips, 2 tablespoons butter, and the peanut butter in a microwaveable bowl. Microwave on low until the mixture is melted, stirring frequently.
Gently spread the chocolate mixture over the base of the cooled crust (you won’t need all of it), and place in the freezer for a few minutes until the chocolate has hardened. Now spread the banana mixture over the chocolate layer in the pan, then spoon the contents of the cooled cans of condensed milk over the bananas. You may not need to use all of the condensed milk. Top with a layer of whipped cream. You can garnish the top with grated chocolate, chopped nuts, or whatever your heart desires! Eat and enjoy.
Amber


47 comments:

S.V. said...

WOW. That pie looks awesome! I love bananas and toffee but have never seen it in a pie.

Belinda @zomppa said...

If I got a slice of this, I might forgive you...=)

Kelly @ Eat Yourself Skinny said...

What a gorgeous pie, this looks fantastic! I love your recipe!! :)

Satakieli said...

Wow, that looks amazing!

So glad I found your blog too, everything looks and sounds so tasty :)

Natalie said...

So good! My mom makes a great banoffee pie but this one just looks wow, I'm going to be trying this one out!

Tina said...

This does look like a better recipe than I have for banoffee pie, I will need to switch them out. Your picture is mouthwatering-Yum!

Stephanie @ Eat. Drink. Love. said...

This is so beautiful!! AND it looks delicious!!!

So Domesticated said...

Looks delicious... beautiful photos, too!

Lauren at Keep It Sweet said...

Your post was worth the wait, this looks amazing!

Lizzy said...

Mmmmmm.....definitely a diet breaker! What a stunning...and delectable...dessert~

Laurie @simplyscratch said...

I forgive! I FORGIVE!! ;) Looks amazing!

Sprinkling of Sugar said...

How absolutely delicious looking, so gorgeous! What a work of art!

Fran {The Flavorful Fork} said...

I am not a banana lover BUT OH would my husband love this dessert! Looks beautiful!

ανθακι said...

OMGGGGG!!!your recipes are really great!!!!

kita said...

I'd love to see your work on portraits and other photography. I am trying to branch out and learn some new skills myself. Just made your chai pie the other day and LOVED it. This pie looks equally as delicious and beautiful!

BigBearswife said...

mmmm that looks really really good! I'm saving this recipe now! yum!

Lulu's Sweet Secrets said...

Beautiful pictures and what a amazing recipe!

Lauren's Latest said...

If you could send me a slice of this, that would be great! :)

Kristin said...

This looks amazing! I cant wait to make this!

Ally said...

Banoffee reminds me so much of England.
Love.

xo
http://allykayler.blogspot.com/

Sook said...

Mmm the pie looks fabulous! Congrats on top 9!

Christine's Pantry said...

Congrats on Foodbuzz top 9!

Cake Duchess said...

How wonderful that you're working on portrait photography. This banofee pie looks fantastic! Love the chocolate layer over the walnut crust...so good:) Congrats on Top 9:)

Mackenzie@The Caramel Cookie said...

I have always wanted to try banoffee pie! Yours looks delicious!

Jen at The Three Little Piglets said...

Looks wonderful, and I love the word banoffee. It's SO much fun to say! Makes me giggle...

Amanda said...

I just nominated you for the Versatile Blogger Award. :)

warmvanillasugar said...

This pie is lovely! Yum!

Emily Malloy said...

Hooooly mooooly!

Lindsey @ Gingerbread Bagels said...

This pie looks incredible!! I'd have a very hard time not wanting to eat the entire pie. :)
And I am always in awe at your gorgeous photos!

4evaRisa said...

this looks so good. I wonder if you can omit the walnuts. My son is allergic.

sliceofmylyfe said...

Love Banoffee pie. The presentation is so tempting and beautiful. I love your blog background.

Sprinkled with Flour said...

You can certainly leave out the nuts, I just added them in as a last minute urge. ;)

Amber

Michael said...

I made this for a dinner party we hosted last night and it was a huge hit. One question...is there a trick to keep the toffee from getting soupy? The pie initially sliced well, but I didn't put it back into the refrigerator immediately after slicing. About 20 minutes passed and all the toffee oozed out into the base of the serving plate, taking the whipped cream with it. It completely fell apart. I googled tips for making banoffee pie and the only thing I found was to serve it all immediately. Any suggestions? I'd love to make this again.

Sprinkled with Flour said...

Hi Michael,
Is your toffee getting really thick in the first place? It should be pretty thick, a bit thicker than pudding, and it should be cooled quite a bit before pouring it over the banana layer. I'm not sure why yours would thin out like that, I've not encountered that problem before. You could also try chilling the pie, I actually prefer to eat mine cold. It keeps very well in the refrigerator.

Michae said...

Thanks, Amber, for your response. The toffee was reasonably thick...I stirred it in the can and was able to slowly pour it over the banana mixture. I didn't need to spoon it out, though, if it should have been thicker. I let the sweetened condensed milk boil in the water for nearly 3 hours and it cooled for over 12 hours before I made the pie. Also, I refrigerated it for a good 5 hours before I served it. Not sure what I did wrong, but I have to say, if I'm gonna goof the recipe and cause a soupy mess, what a delicious soupy mess :) Thank you for sharing this recipe!

Monet said...

This looks so good...and I'm so glad that my arm is better and I can visit and comment again! Thank you for being such an inspiration. Your words, recipes and photos...yum, yum, yum! Blessings from Austin

Sprinkled with Flour said...

Hi Michael,
Well, at least it tasted good for you! :) My toffee mixture was thick to the point where I needed to spoon it out, so I don't know if that was the difference. I also use the regular condensed milk and not the fat free version. If you used fat free, that may also have contributed to the texture. I just let the boiled can cool for about an hour, so I don't know if waiting 12 hours would make a difference...I wouldn't think so - but who knows! :)

Charlie said...

Hello Amber: I see this pie so often on the Aussie sites I visit.

Please could you tell me how to subscribe to your post via email?

I am not on facebook or twitter or any of the others.

Helene said...

That's fun that you are perfecting photography. You did really well in this blog post.

Sprinkled with Flour said...

Hi Charlie,
You can subscribe to my posts through the link on my right hand side bar. Right above my foodgawker badge there is an area that you can subscribe. Thanks for visiting!

Amber

Elizabeth said...

This looks so delicious!

Andrea said...

Looks amazing.

HFine4 said...

Can I make this a day before Thanksgiving and keep it in the fridge? Or is it meant to be served right away?

Amber Potter said...

Hi, you could make this the day before and it should be fine. The bananas might change color a tiny bit, but it should taste just fine. You could also make the crust and whipped cream ahead, then assemble it the day of. Hope this helps! :)
Amber (Sprinkled with Flour)

Amber Potter said...

Hi Charlie, so sorry I didn't see this sooner! In my right side bar there is a place where you can subscribe by email. Just scroll down until you see where it says "subscribe by email". :)

Alice @ Hip Foodie Mom said...

Oh my goodness! I love this! yum!

Kristen said...

This looks like my favorite kind of dessert! And so easy too. Can't wait to try it!




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