Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Banoffi Pie Recipe
    Lost? Site Map

    Banoffi Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    Paja's Note:

    This is called "banoffi" because it is like a delicious toffee combined with bananas. It is amazing how boiling the condensed milk without opening the can changes it into a lovely caramel-type filling. I got the recipe from a friend who sometimes boils an extra can when she makes this recipe so that she can keep it (labeled) in her cupboard to use for a quick dessert. This is extremely easy and delicious.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Put milk can, unopened, in a pan that is big enough to cover it completely with water.
    2. 2
      Boil gently for 2 hours.
    3. 3
      Let cool.
    4. 4
      Open can and spread over the pie crust.
    5. 5
      Toss the bananas with lemon juice and arrange over the filling.
    6. 6
      Cover with whipped cream.
    7. 7
      Dust with cocoa powder or decorate with chocolate curls.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on January 17, 2005


      This gets a five for taste, it really is a great tasting dessert. I did take away one star for method, due to the danger of heating a sealed can. I realise that this is an old method, that many have done with no serious side effects, but even the Eagle Brand site recommends against it and gives alternatives to get the same caramel results, without the risk of injury from contents under pressure exploding. I used the following method - poured two 300ml cans of Eagle Brand into a pie plate. Covered the top with aluminum foil, then placed inside a baking pan. Filled the baking pan halfway up the pie pan with water, and placed inside a pre-heated 425 F oven for 1.5 hours. The end product was a deep amber caramel. It did have a few lumps in it when I stirred it - I corrected this by heating it on med-low heat for about five minutes while stirring. I did enjoy this recipe Paja, and I hope for safety's sake you'll reconsider the method you are using to get the caramel.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Banoffi Pie

    Serving Size: 1 (1013 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2836.6
    Calories from Fat 963
    Total Fat 107.0 g
    Saturated Fat 44.4 g
    Cholesterol 181.8 mg
    Sodium 1616.6 mg
    Total Carbohydrate 426.9 g
    Dietary Fiber 12.7 g
    Sugars 320.0 g
    Protein 55.9 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes