Every time one of my staff members celebrates a birthday, I bring in a baked good just for them, something they don’t have to share with anyone else. When one of my staff members celebrated her birthday Friday and I knew I didn’t have a ton of time to make and decorate a cake, I instead chose to make a Banoffee Pie.
I first made a Banoffee Pie years ago after seeing Curtis Stone make one on “Take Home Chef.” It looked easy and I was pleased that I found it just as simple to make at home. The pie gets its name because it uses bananas and toffee. Making the toffee sauce is the only part that really takes much effort — and it doesn’t take much if you follow the instructions. The pie is framed by a simple graham cracker crust, filled with a base layer of toffee sauce, then topped with whipped cream with bananas folded into it. The rest of the toffee sauce is drizzled on top. It’s easy as, well, pie.
The nice thing about this recipe is that you get a lot more flavor than you might expect. When I first made it, I was worried about getting a mouthful of whipped cream, but the sliced bananas that are folded into it keep that from happening, and the toffee sauce on the top and bottom add a certain richness to it.
For the record, let me say that this is not a banana cream pie. There are bananas and cream, but they are not blended together as they are in the traditional desert.
Another plus is that you can do this in parts if you’re strapped for time. I made the crust and toffee sauce the night before, then made the whipped cream-and-banana filling the day of so it would be as fresh as possible.
This is a great option if you’re short on time and want to serve a light, flavorful dessert. It was a big hit with the birthday girl.
9 ounces graham crackers, crushed
1 stick butter, melted
1/2 cup (packed) dark brown sugar
1 14-ounce can sweetened condensed milk
1 stick butter
1 1/4 cups heavy cream
5 small ripe bananas (about 1 1/2 pounds)
Line the bottom of a 9-inch springform pan with parchment paper.
Chop the graham crackers in a food processor until they are finely ground.
Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the springform pan. Refrigerate.
To make the toffee sauce, place a heavy medium saucepan over medium heat. Combine the sugar and 3 tablespoons of water in a medium heavy saucepan.
Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the toffee is semi-firm. This can be refrigerated overnight if you prefer to prepare the rest on the day it will be served.
Keep the remaining toffee sauce at room temperature.
Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Very thinly slice three of the bananas into discs.
Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
Slice the remaining bananas and arrange them decoratively over the pie.
Re-warm the remaining toffee sauce gently over low heat.
Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
Cut the pie into wedges and transfer to plates.
Drizzle each pie wedge with more sauce and serve.