Classic Banoffee Pie Recipe | Carnation (2024)

FAQs

What is the toffee caramel layer in banoffee pie traditionally made from? ›

Place 75g butter and 75g dark brown soft sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the 397g can of condensed milk. Bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base.

Banoffee pie is a British dessert pie made from bananas, whipped cream, and a thick caramel sauce (made from boiled condensed milk, or milk jam), combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe include chocolate, coffee, or both.

Fill a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan, ensuring there's enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer, uncovered for 3 hours.

Though you might easily think it was American, the dessert was actually invented in Britain at the The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding. The pair claimed to have tweaked an apparently "unreliable" American recipe for a "Blum's Coffee Toffee Pie" in 1971.

Make sure the bananas are completely covered in the filling to stop them from turning brown. If your bananas are already browning too quickly you can squeeze a very small amount of lemon juice on top to stop it but don't go crazy we don't want to taste the lemon flavor.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).

Why is my banoffee pie runny? One common reason is not cooking the toffee layer (dulce de leche) long enough. It needs sufficient time to thicken and reach the desired consistency. Another factor could be that you didn't properly whip the cream.

For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!

Cream (Milk), Water, Wheat Flour, Banana (12%), Sugar, Beef Gelatine, Vegetable Oil, Thickener (14 22, 1400, 1442, 461, 415, 401, 410, 407, Pectin), Palm Oil, Salt, Emulsifier (471, 472c, 322 (Soy), 481, 472e), Condensed Milk, Antioxidant (304, 307b ), Glucose Syrup, Cocoa Powder, Natural Flavour, C anola Oil, Modified ...

Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.

Why not heat condensed milk in can? ›

Sure enough, Carnation condensed milk comes with a warning: "Do not boil unopened can as bursting may occur." According to Serious Eats, when the boiling water evaporates, leaving the metal exposed, the can may warp, split, or yes, explode.

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate.

This classic British dessert is a heavenly combination of crumbly pie crust, caramel, bananas, and whipped cream that is sure to have you swooning at first bite.

the caramel toffee recipe is generally prepared with cream, sugar, butter and a pinch of edible glucose. basically, the edible glucose is added so that it gets a solid crunchy texture.

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath.

Whole Milk, Sugar. For allergens: see ingredients in bold. For up-to-date information, please always check the product packaging.