3 hrs 20 mins
dimensionally transcendental's Note:
This is awesome! It is very sweet but very easy, although the (almost) non-active cooking time is long. This dish was created in 1972 at The Hungry Monk pub in East Sussex and the original version is on their website but this is mine and I prefer it. A word of warning though, boiling a tin can be dangerous, I have never had a problem but just in case be careful!
My Private Note
Units: US | Metric
- 1Put the tin unopened on its side in a saucepan, cover it with water and simmer for 3 hours. DO NOT! let the saucepan boil dry, always keep the tin covered with water.
- 2Take the VERY HOT tin out of the pan and let it cool
- 3Crush the biscuits.
- 4Melt the butter.
- 5Mix the biscuits and butter together.
- 6Press the biscuit mix into a pie dish (9 inch)and leave to cool in the fridge for a few minutes.
- 7Meanwhile, open the tin of condesnsed milk - it will now be a delicious toffee fudge type thing. Spoon it over the biscuit base (hint: use a warm wet utensil).
- 8Slice the bananas all over the toffee.
- 9Whip the cream and spoon it all over the bananas.
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Nutritional Facts for Banoffee Pie
Serving Size: 1 (154 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 525.3
- Calories from Fat 222
- Total Fat 24.7 g
- Saturated Fat 14.5 g
- Cholesterol 71.7 mg
- Sodium 475.1 mg
- Total Carbohydrate 68.9 g
- Dietary Fiber 1.0 g
- Sugars 40.8 g
- Protein 9.7 g