Crunchy & Boozy Banoffee Pie

July 26, 2012
Author Notes

Talking of English food, here is my take on the traditional dessert made with bananas, cream and toffee.
In my opinion the standard recipe (Dulce de Leche + bananas + biscuits) is too sweet so I normally make mine adding some Cognac and lemon juice to the Dulce de Leche. I think the flavors marry beautifully together and the Cognac becomes quite imperceptible but just enough to cut the sweetness.
I also add cocoa powder and macadamia nuts in the shell - the nuts give it the extra crunch and the cocoa blends in perfection with toffee and banana! Other nuts that work really well in the biscuit base are hazelnuts or almonds.
This is also a quick version using crumbled biscuits instead of pastry for the base and also using Dulce de Leche, a ready made toffee instead of having to cook condensed milk.
It's such a simple dessert that no one should have a reason not to try it. And if you're feeling brave, then just make everything from scratch with proper tart shell and cooked condensed milk.
Note: if you are allergic to nuts omit them and use a 100% biscuit base. —Maria Teresa Jorge

  • Serves 8
  • Pie Shell
  • 3 ounces Digestive Biscuits
  • 2 ounces roasted macadamias
  • 1 1/2 tablespoons cocoa powder
  • 1 pinch salt
  • 5 tablespoons melted butter
  • Banana & Toffee Filling
  • 4 firm bananas
  • 1 lemon - juice
  • 3 tablespoons Cognac
  • 14 ounces (1 tin) Dulce de Leche (regular - not flavored)
  • 1 1/2 cups whipping cream
  • 1 tablespoon icing sugar
  • Cocoa to dust
  • 2 tablespoons crushed roasted macadamias
In This Recipe
  1. Pie Shell
  2. Put the Digestive biscuits, roasted macadamias, cocoa powder and salt in a food processor and grind finely. Add the melted butter and process.
  3. Press the mixture on the bottom of a springform pan and bake for 10 minutes. Cool completely before using. (You can store for a few days but keep in the pan brcause it is very delicate)
  1. Banana & Toffee Filling
  2. Process 1 1/2 bananas with 1/2 cup cream, the Cognac and the juice of half a lemon. When creamy mix with the Dulce de Leche. Cover and set aside in the fridge until ready to use.
  3. Peel the rest of the bananas and cut in slices. Add the juice of the other half of the lemon to prevent the bananas from turning brown.
  4. Whip the remaining cream (1cup) with the icing sugar until hard peaks form.
  5. Cover the cooked biscuit/macadamias mixture with the Dulce de Leche/banana/cream mixture. Add the sliced bananas on top and add the whipped cream.
  6. Dust with Cocoa and sprinkle the crushed macadamias on top.
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