I first heard of Banoffee pie while watching Love Actually, one of my favorite movies. Juliet offers Mark, her husband’s best friend, who is secretly in love with her (crazy, I know, but we don’t chose who we fall in love with) a piece of Banoffee pie as she stopped by his house to search for the video of her wedding. I had no clue what Banoffee pie was and didn’t bother to look it up. However, a few days ago I found a recipe for Banoffee Pie in the British cooking magazine Good Food. I paid a whopping $10 for one issue of the magazine but I could hardly resist it given my infatuation with almost anything British which comes mainly from movies, books and British actors like Colin Firth and Richard Armitage. In case you don’t know who Richard Armitage is, you absolutely have to watch North and South, the BBC series made after Elizabeth Gaskell’s novel. I digress. Back to Banoffee pie!
Good Eats also notes that apparently, Banoffee pie was Margaret Thatcher’s desert of choice. Even more reason to bake this! I hope you try it, too!
This pie is sweet but not overwhelmingly so, and I particularly love how the bananas and caramel taste together accompanied by the crunchy crust. Happy Baking!
Banoffee Pie (Banana Toffee)
Adapted from Good Food UK Edition August 2009
8.8 oz (250 grams) oaty cookies/crackers (called biscuits in England) such as Hob Nobs (I found the Hob Nobs in the foreign food section of my local supermarket). Graham Crackers could be used as a substitute though I didn’t try that.
3.5 tablespoons melted butter
13.4 oz canned caramel (dulce de leche)
2 bananas, sliced
1 cup heavy whipping cream
1 tablespoons powdered sugar
1 tablespoon cocoa powder
Heat the oven to 350°F. Crush the crackers in a food processor, then add the melted butter and combine. Press the mixture in an even layer into an 8 inch pie dish with a removable bottom.
Place the pie dish on a baking sheet and bake in the oven for 10-12 minutes until the crust is lightly toasted and set.
Let cool, then gently remove from the dish and place on a serving plate. Spread the caramel over the cracker base and chill in the fridge for 1 hour. Arrange the banana slices over the caramel.
Whip 1 cup heavy whipping cream with 1 tablespoon powdered sugar. Spread the whipped cream on top of the bananas and sprinkle with cocoa powder.