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Banoffi Pie Recipe


Banoffi Pie originated at The Hungry Monk Restaurant in 1972 and has been an English classic since then. It’s so popular, in fact, that desserts labeled Banoffee and Banoffi (the spelling preferred by The Hungry Monk) are on the shelves of most grocery stores all over England, and on the majority of restaurant menus. The quality of the copycat versions varies; I’ve personally tried several, but have found none that come even close to the original.

””Since the restaurant is located in England, most of us residing elsewhere can’t enjoy this delicious pie as often as we’d like, unless, of course, we make it at home. According to a web article called "Everything about Banoffee Pie Totally Explained" (which is no longer available online), the Hungry Monk published the original recipe online because so many of the imitations were horrendous.

I have adapted the following recipe to use US measurements, and also to fit an 8 or 9” pie pan as opposed to a 10”. However, I have not cheapened my version of Banoffi Pie by substituting a graham cracker crust for a proper flaky pie crust (referred to as a “shortcrust pastry” in England) or frozen whipped topping, which is so disgusting when compared to real whipped cream, that even the poorest grocery store imitations in England don’t use it.

It’s worth it to make the caramel; there is no substitution that is remotely similar to it. I was extremely wary about boiling an unopened can of sweetened condensed milk in water for 3 hours, but learned that if I used a deep pan and kept the cans (I do several at once since they keep indefinitely as long as they’re not opened) well-covered in water during the process, there is no danger. The resulting dulce de leche (milk caramel) is rich and creamy; it can be used for dozens of other desserts too.

Banoffi Pie


8 Servings

1 14 oz. can sweetened condensed milk

1 9" baked pie shell
4 medium bananas, on the green side; no black specks

1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon instant coffee granules

Instant coffee granules, for sprinkling on top
  1. Place the can of sweetened condensed milk in a deep saucepan, cover the can with water (at least an inch or so over the cans), cover the pan, and bring to a boil.

  2. Continue boiling for 3 hours, checking periodically to make sure the can is well-covered with water.

  3. After 3 hours, remove the can from the water and let it cool thoroughly before opening.

  4. Spread the milk caramel from the can over the bottom of the baked pie crust.

  5. Slice three of the bananas and arrange them evenly on top of the caramel.

  6. Whip the cream with the powdered sugar and 1/2 teaspoon coffee granules to stiff peaks.

  7. Spread the whipped cream over the top of the bananas.

  8. Slice the remaining banana and arrange it decoratively over the whipped cream around the pie.

  9. Dust with additional coffee granules.

Amount Per Serving
Calories 503 Calories from Fat 258
Percent Total Calories From:
Fat 51% Protein 5% Carb. 43%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 15 g
Cholesterol 78 mg
Sodium 218 mg
Total Carbohydrate 54 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g

Vitamin A 17% Vitamin C 11% Calcium 0% Iron 5%






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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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