\nMy amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, and chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. The name of this English dessert comes from either bananas and toffee or bananas and coffee whipped cream which is often used in place of the plain whipped cream. I think you’ll agree, this is one of the easiest, tastiest desserts around.<\/p>\n
Whatever version is made, condensed milk is a vital ingredient. It is often turned into a caramel (called toffee in England) by either boiling in hot water for several hours or baking in the oven to condense and caramelize. I’m not a fan of boiling the can because it can explode if not kept under water the entire time. While I have baked it as in my Dulce de Leche cookies, it takes hours to caramelize. There is a different, much quicker way to obtain the toffee in this recipe.<\/p>\n
Bananas are perfect when baking. Here are a couple of recipes that might interest you: Fruit Basket Cake, Best Two Step Banana Nut Bread. Don’t forget we also updated our Lemon Meringue Pie!<\/p>\n
Jump to:<\/p>\n
\t\t\t\tBaking gets better when you subscribe\t\t\t\tBaking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.\t\t\t\t<\/p>\n
Why you’ll love this recipe<\/p>\n
There is absolutely no baking. <\/p>\n
Many of the parts can be made ahead.<\/p>\n
Even with the number of layers, all of them are quick and easy to make.<\/p>\n
It tastes amazing and it’s not too sweet.<\/p>\n
The people I served it to couldn’t stop raving about how good it is. <\/p>\n
Recipe Ingredients<\/p>\n
Vanilla Wafer Crust<\/p>\n
FRONT ROW: Vanilla Wafers<\/p>\n
BACK ROW: Butter, powdered sugar<\/p>\n
Toffee Filling<\/p>\n
FRONT ROW: Butter, vanilla, corn syrup<\/p>\n
BACK ROW: Condensed milk, brown sugar, bananas<\/p>\n
Chocolate Mousse <\/p>\n
FRONT ROW: Butter, corn syrup<\/p>\n
BACK ROW: Brickle pieces, chocolate, heavy cream<\/p>\n
Coffee Whipped Cream<\/p>\n
FRONT ROW: Instant coffee<\/p>\n
BACK ROW: Heavy cream, powdered sugar<\/p>\n
Vanilla Wafers – I used the popular Nilla wafers for my crust. Other brands may need more or less melted butter so just start with about \u2154 and add more as needed.<\/p>\n
Some Condensed Milk (be sure not to used Evaporated) is thinner than the Eagle Brand. It may need a bit more cooking at the end.<\/p>\n
The Banana skin should be almost all yellow with a few small brown spots. Really ripe bananas don’t do well here.<\/p>\n
Brickle pieces come in plain or with chocolate in them. In the finished photos you will see I used the chocolate brickle pieces. When I had to reshoot the ingredients the only one available were the plain. The ones I used were the Heath Bits O’ Brickle English Toffee Bits. Another brand is Skor, but I have not seen that.<\/p>\n
The chocolate may look like chocolate chips but it is actually #811 Callebaut semisweet chocolate callets which is pure chocolate.<\/p>\n
Heavy Whipping Cream has a higher fat content than regular whipping cream. It holds its shape when whipped without any stabilization even if frozen and then thawed.<\/p>\n
Instant Coffee was used. If using espresso, you may want to use less.<\/p>\n
Be sure to see the recipe card below for the exact ingredients & instructions. <\/p>\n
Step by Step Instructions<\/p>\n
Vanilla Wafer Crust<\/p>\n
Step 1. Place the vanilla wafers and powdered sugar in a processor bowl. Process to make fine crumbs. Step 2. Add the melted butter. Step 3. Toss with a fork to completely coat the crumbs and form large crumbs. Step 3. Transfer them to a 9×3″ cheesecake or springform pan and press them firmly into the pan.<\/p>\n
Step 5. Place the butter, brown sugar and corn syrup in a heavy bottom pan. Step 6. Stirring it constantly bring it to a rolling boil. Step 7. Add the condensed milk and switch to a whisk. Whisk it constantly as it comes to a rapid boil. Boil for 2 minutes until thick and golden brown. The mixture is prone to burning so it is necessary to whisk well, reaching into the corners of the pan.<\/p>\n
Step 9. Whisk the vanilla into the toffee. Step 10. Pour the toffee over the crust. Let it come to room temperature. Set aside. Step 11. Combine the cream and butter for the chocolate mousse in a 6 quart pan. Step 12. Heat until the butter is melted and the mixture is very hot and steamy but not boiling. <\/p>\n
Step 13. Submerge the chocolate under the hot cream. Let it sit for several minutes. Step 14. Whisk until smooth. Step 15. Transfer to a small bowl and cover with plastic wrap. Cool to room temperature. Step 16. Whip the cream until soft peaks form. Add it to the chocolate.<\/p>\n
Step 17. Fold the cream and chocolate together. Step 18. Cut the bananas into thick slices and cover the toffee with them. Step 19. Spread the mousse over the bananas. Step 20. Cover the mousse with the brickle pieces. Refrigerate to firm.<\/p>\n
Step 21. Combine the vanilla and coffee for the coffee whipped cream topping. Step 22. Add them to the heavy cream. Step 23. Whip until stiff. Step 24. Release the pie from the pan and place it on a baking circle or a serving plate. Using a #6 open star tip in a piping bag, fill it with the cream and pipe around the edges of the Banoffee Pie. Refrigerate. For the best taste, room temp it for 20 to 30 minutes. <\/p>\n
Recipe FAQs<\/p>\n
What was the origin of the Banoffee Pie? The dessert was invented in\u00a0Britain at the The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding in 1971. Why does condensed milk caramelize? When you add heat to your ingredients, they undergo a chemical reaction known as the \u201cMaillard reaction\u201d when\u00a0the sugar is cooked to the proper moisture level caramelization occurs. This happens as the mixture becomes a rich brown. Is it safe to boil a can of condensed milk? Eagle Brand says no. The tins are not made to withstand high temperatures which is why they can explode unexpectedly. <\/p>\n
Expert Tips<\/p>\n
Different vanilla wafer crumbs may require more or less butter to bind them. I used Nilla Wafers which work well with the amount of butter I specify. However, if using another brand, start with about \u2154 the butter and add more as needed. You just want them to hold together to form the base.<\/p>\n
The bananas should be all yellow preferably. Really ripe bananas, while perfect for banana bread aren’t good here.<\/p>\n
Heavy cream should be used for its higher fat content. <\/p>\n
Store the pie in the fridge but room temp it about 20 to 30 minutes for the best taste.<\/p>\n
The coffee can be omitted from the flourish of whipped cream if desired.<\/p>\n
Be sure to use real chocolate, not chocolate chips for the mousse.<\/p>\n
Most recipes warn against the toffee becoming grainy from the sugar. This concern is alleviated by adding a bit of corn syrup which is an invert sugar and, added in the correct amount, will keep the toffee smooth.<\/p>\n
Be sure to use a heavy bottom saucepan to make the toffee filling and stir or whisk constantly as the condensed milk burns quickly. <\/p>\n
Either plain brickle or chocolate brickle can be used to top the mousse. <\/p>\n
More Pies for Your Pleasure<\/p>\n
If you love this Banoffee Pie, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.<\/p>\n
Amazing Banoffee Pie Recipe<\/p>\n
Helen S Fletcher<\/p>\n
My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. Easy to make, easier to eat!!<\/p>\n
Prep Time 30 minutes minsCook Time 15 minutes minsChilling 4 hours hrsTotal Time 4 hours hrs 45 minutes mins<\/p>\n
\t\tCourse PieCuisine English<\/p>\n
\t\tServings 12 servingsCalories 592 kcal<\/p>\n
Instructions\u00a0Vanilla Wafer CrustSpray a 9×3″ cheesecake pan or springform mold with a non-stick baking spray. Set aside.Place the vanilla wafers and powdered sugar in the bowl of a processor. Process to make crumbs.Remove to a bowl and add the melted butter.\u00a0\u00a0Stir with a fork until all of the crumbs are uniformly coated.Press the crumbs evenly and firmly into the bottom of the pan.\u00a0\u00a0\u00a0Toffee FillingPlace he butter, sugar, and corn syrup into a heavy saucepan, over a low heat, stirring all the time until the sugar has dissolved and it comes to a rapid boilAdd the condensed milk and bring back to a rapid boil for about a minute or two, whisking all the time until thickened and golden. Remove from the heat and add the vanilla. Spread the toffee over the base and bring to room temperature. This may be made a day or two ahead and refrigerated if desired. Bring to room temperature before adding the bananas.Chocolate MousseCombine \u00bd cup cream, cornsyrup and butter in a small saucepan.\u00a0\u00a0Heat until the butter melts cut do not let it boil.\u00a0\u00a0It should be steamy hot but not boiling.\u00a0\u00a0Remove from the heat and submerge the chocolate.\u00a0\u00a0Wait for 2 minutes the gently whisk until smooth.\u00a0\u00a0Set aside at room temperature until thickened.\u00a0\u00a0This may take several hours.\u00a0\u00a0This may be made several days ahead and refrigerated. Bring to room temperature to use. Whip the remaining \u00bd cup cream to medium stiff peaks and fold into the chocolate mixture.\u00a0\u00a0Slice the bananas thickly and cover the toffee. Press them into the toffee lightly.Spread the chocolate mousse layer over the bananas. Sprinkle heavily with the brickle and refrigerate to set.Coffee Whipped CreamDissolve the coffee in the vanilla. Add all of the ingredients to the bowl of a mixer. Beat on medium until it begins to thicken, then raise it a bit higher and beat until stiff peaks form.Fit a piping bag with a #6 open star tip and pipe a wide border around the edge of the pie.Store the pie in the refrigerator for a day or two. Set it out at room temperature for 20 to 30 minutes before serving for the best taste. <\/p>\n
NotesThere is always an abundance of photos to guide you in the post above.
\nAs always, I recommend using\u00a0a scale for accuracy and consistency.\u00a0 Flour, in particular, is difficult to measure by volume. \u00a0For my recipes, I use\u00a0140 grams per cup of unsifted\u00a0 all-purpose, bread or whole wheat flour and 125 grams of cake flour.\u00a0Others may use different weights so use whatever is given in their recipes.
\n*****************************************************
\nDifferent vanilla wafer crumbs may require more or less butter to bind them. I used Nilla Wafers which work well with the amount of butter I specify. However, if using another brand, start with about \u2154 the butter and add more as needed. You just want them to hold together to form the base.
\nThe bananas should be all yellow preferably. Really ripe bananas, while perfect for banana bread aren’t good here.
\nHeavy cream should be used for its higher fat content.\u00a0
\nStore the pie in the fridge but room temp it about 20 to 30 minutes for the best taste.
\nThe coffee can be omitted from the flourish of whipped cream if desired.
\nBe sure to use real chocolate, not chocolate chips for the mousse.
\nMost recipes warn against the toffee becoming grainy from the sugar. This concern is alleviated by adding a bit of corn syrup which is an invert sugar and, added in the correct amount, will keep the toffee smooth.
\nBe sure to use a heavy bottom saucepan to make the toffee filling and stir or whisk constantly as the condensed milk burns quickly.\u00a0
\nEither plain brickle or chocolate brickle can be used to top the mousse.\u00a0
\n\u00a0
\nNutritionServing: 12seringsCalories: 592kcalCarbohydrates: 60gProtein: 5gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 131mgPotassium: 354mgFiber: 2gSugar: 47gVitamin A: 1121IUVitamin C: 4mgCalcium: 129mgIron: 1mg<\/p>\n","protected":false},"excerpt":{"rendered":"
My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, and chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. The name of this English dessert comes from either bananas and toffee or bananas and coffee whipped cream which is often […]<\/p>\n","protected":false},"author":1,"featured_media":770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-769","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-snacks"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=769"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/769\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/770"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}