Original Banoffi/Banoffee Pie Recipe

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Original Banoffi/Banoffee Pie
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Ingredients
11
Count
Nutrition
351
Calories
Total time
210
Minutes
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Ingredients:

  • 9 oz flour (mr. dowding says plain , which i interpret as all-purpose in the u.s.)
  • 4 1/2 oz butter
  • 1 egg
  • 3/4 pint heavy cream
  • 1/4 tsp ground coffee

Directions:

  1. Make toffee: (Note that these are my directions for making toffee; Mr. Dowding presents an oven method.) Remove labels from two cans of sweetened condensed milk. (Note that it MUST be sweetened condensed milk, NOT evaporated milk!).
  2. Fill a large stockpot with water and bring to a boil. (You want the water to be a good 4-6 inches over the tops of the cans.) Drop the cans into the boiling water and boil for 2-1/2 hours.
  3. Note that it is EXTREMELY important to keep track of the water, and to make certain that the cans stay covered. If the water boils below the tops of the cans, the cans may overheat and eventually explode. If you keep the cans covered with water and pay attention, this is not a dangerous thing to do - just don't take a nap, go outside, or get involved in a long phone conversation. Stay in the kitchen and you'll be fine!
  4. When you're done boiling the cans, turn the heat off and let the water cool a bit. I place the stockpot in the sink and start running cool, then cold, water into the stockpot, so the transition from boiling water to cool water is slow and steady. When the cans are completely cool to the touch, it's safe to open them. Do NOT open the cans when they're hot, to avoid being splattered by hot caramel.
  5. Make pastry: Place flour and sugar in a bowl. Cut the butter into cubes and cut into the flour mixture until it appears like fine bread crumbs.
  6. Work in the egg and egg yolk to form a paste.
  7. Chill dough for half an hour. Roll out pastry and line a 1 deep springform pan.
  8. Prick the pie crust, then line with parchment paper and weigh down with pie weights or dried legumes.
  9. Cook at 350 for fifteen minutes, then remove from oven and remove the parchment paper and pie weights.
  10. Return the pie crust to the oven and cook until it is evenly golden. (Mr. Dowding does not give a time estimate.) Remove from oven and cool.
  11. Assemble pie:.
  12. Spread caramel/toffee over cooled pie crust.
  13. Peel and split the bananas lengthwise. Arrange them on top of the coffee so that the curve of the banana fits the curve of the pie crust.
  14. Whip the cream, instant coffee, and caster sugar until it holds its shape (soft whip).
  15. Spread the cream over the bananas, up to the edge of the pie crust. Sprinkle very lightly with ground coffee.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 350.61 Kcal (1468 kJ)
Calories from fat 212.8 Kcal
% Daily Value*
Total Fat 23.64g 36%
Cholesterol 92.53mg 31%
Sodium 336.29mg 14%
Potassium 276.38mg 6%
Total Carbs 32.17g 11%
Sugars 10.48g 42%
Dietary Fiber 3.16g 13%
Protein 4.47g 9%
Vitamin C 5.3mg 9%
Vitamin A 0.1mg 4%
Iron 1.1mg 6%
Calcium 83mg 8%
Amount Per 100 g
Calories 267.42 Kcal (1120 kJ)
Calories from fat 162.31 Kcal
% Daily Value*
Total Fat 18.03g 36%
Cholesterol 70.58mg 31%
Sodium 256.5mg 14%
Potassium 210.8mg 6%
Total Carbs 24.53g 11%
Sugars 7.99g 42%
Dietary Fiber 2.41g 13%
Protein 3.41g 9%
Vitamin C 4mg 9%
Vitamin A 0.1mg 4%
Iron 0.8mg 6%
Calcium 63.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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