So, you may have noticed that there’s been a bit of a lull in posting here at Just Putzing Around the Kitchen…Sorry about that! I was a little burned out by all my holiday cooking/blogging and could not muster a single drop of energy to get back into it after the start of the new year.
Case in point – when we had people over to watch football last weekend, I served them spicy Doritos and boxed wine. When it became clear that chips and mediocre booze were not going to cut it, I very begrudgingly put out some cheese/crackers – begrudging, because the cheese was not pre-sliced, and I had to get off the couch to do it myself.
To be fair, it was a late-ish game and we were heading to dinner around half-time so we didn’t want to spoil our appetites with too many snacks, but still…I usually put a little more effort into hostessing.
Looking back over the last two weeks since my last post, I’m 95% sure that the only time I’ve been in the kitchen has been to (1) get Diet Coke, (2) get boxed wine, (3) hunt for ice cream, or (4) microwave leftovers.
2015 is starting off with a bang, folks!
Thankfully, Dan’s been doing a lot of cooking lately, and he’s been knocking it out of the park – grilled salmon with veggies, steak and potatoes, grilled chicken caesar salads, and even eggplant parmesan! Not only have I not gone hungry during my cooking hiatus, I’ve actually been eating delicious (and decently healthy) meals!
Does anyone else think I need to bring back the “Dan in the Kitchen” blog series??? He’s the best, you guys 🙂
Given my current state of laziness, this Banoffee Pie is the perfect recipe for me (and any other burnt out holiday home cooks out there). Six (6) basic ingredients, and no baking required – just a little bit of stove time (10-15 minutes) for the toffee filling. The hardest part is waiting for everything to chill and settle and be ready to slice/eat.
But I can promise you that this pie is worth the wait. If you like bananas and/or toffee, this is the dessert for you! Tender, buttery crust + rich, smooth, brown butter-y (almost nutty) toffee filling + sweet, ripe bananas + whipped cream + grated chocolate = the best dessert you’ll eat this year.
And, because this pie is one of those things that tastes even better a day or two after you’ve made it (once everything settles and the flavors meld), you’ll have incentive to eat it slowly and savor every delicious bite.
So…don’t eat all of this at once, you guys! You’ll definitely want to.
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- 1 stick unsalted butter, melted
- 1 10-oz package of shortbread biscuits
- 1 stick unsalted butter
- ½ cup packed light brown sugar
- 1 14-oz can sweetened condensed milk
- 3-4 bananas
- Whipped cream (I used Cool Whip b/c I was lazy...feel free to whip your own!)
- Chocolate shavings
- Place your biscuits in a gallon ziplock bag, seal, and crush with a rolling pin until you have a bag of crumbs. Alternatively, you can puree your biscuits into crumbs in a food processor.
- Transfer biscuit crumbs to a medium-sized bowl and stir in melted butter until mixture is uniform and has the texture of wet sand.
- Press moistened biscuit crumbs into a 9″-diameter tart pan with a removable bottom.
- Press the mixture up the sides of the tart pan with the back of a spoon.
- Chill the crust in refrigerator for at least one hour.
- Melt the butter in a small saucepan over low heat.
- Stir in the brown sugar.
- Add condensed milk and turn the heat up slightly. Bring the mixture to a boil for a few minutes, stirring continuously.
- Your toffee should darken slightly and become thicker/stickier in texture - i.e., less liquid, more viscous.
- Pour the filling into the crust.
- Cool and chill again for at least one hour until the caramel is firm.
- Carefully remove your chilled tart from the pan and transfer it to a serving plate.
- Slice your bananas and place them in a single, overlapping layer on top of the caramel, starting from the outer edge of the tart.
- Spoon whipped cream over the toffee and bananas, sealing the filling in.
- Sprinkle the top of the pie with chocolate shavings
(Recipe very slightly adapted from Matt Bites)
Lokness @ The Missing Lokness says
A slice of pie please! Tina, this pie looks super delicious! Yum!
Thanks, lady! 😀
Kayley @ The Kitchen McCabe says
I could cry, this pie looks so good. SO. GOOD. Love how simple it is to make!
So simple!!! I bet you could make it for yourself during a sneaky midnight snack adventure…no one has to know 😉
Samuel Jackson says
you stole this recipe from carnation and pretended it was yours shameless
Hi! Thanks for your comment. If you actually scroll all the way down to the bottom of the page (right under the recipe box), you will see that I did credit Matt Bites for the recipe (which is who I got the recipe from, not Carnation). I always give credit where credit is due!
Maryanne @ the little epicurean says
I am a fellow burnt out holiday cook. It’s taking me awhile to get back into the swing of cooking/baking again.
Love banoffee pie! I’m making a mini tart version soon 🙂
Can’t wait to see your version!
Jen @ Baked by an Introvert says
Yes! This pie looks amazing! I’m not sure I could stop at one slice…
Thanks! My pie is currently living in the freezer so that I don’t see it every time I open the fridge and immediately want to stick my face in it ;p
I made a banoffee pie once. It had great flavor, but sadly the toffee was VERY firm (apparently I might have sort of cooked it too long, but I’m sure it wasn’t me). LOL Hopefully your recipe is a little easier. It looks great though! I can’t wait to try it.
Haha! Maybe err on the side of cooking the toffee less? Your toffee should be ready when it’s a tan color. Let me know how it turns out for you!
I will! I’m going to make it tonight or tomorrow. The first recipe had super vague instructions “cook until it’s done” type instructions. LOL
So this one turned out way easier to eat than the other one. I forgot to mention the first banoffee pie was *very* tall, making its super chewy-ness that much worse. This time, the toffee never actually boiled, but I cooked it for several minutes until I was afraid to cook it any more (then it started boiling – really?? remove from heat to boil?!?). I topped it with a cream cheese whipped cream. It was delicious!
Also, I’m totally obsessed with all things banana.
Yayyy! I’m so glad this version turned out better for you than the first one you tried, haha. I was actually thinking about you the other day and wondering how the pie tasted for you…
How would this be with chocolate (because everything needs to be chocolate!)? And would I just mix chocolate chips into the toffee while it’s cooking?
I like where your mind’s at, woman 😉 I bet it would taste great with chocolate – there’s already those chocolate shavings on top. I don’t know if I would necessarily mix the chocolate chips directly into the toffee while it’s cooking…I think I would maybe do a layer of melted chocolate on the bottom, and then pour the toffee on top of that. Let me know if you try either way!
Sarah @ Snixy Kitchen says
This pie looks perfect for shoving in my face and eating every last bite. I only recently discovered how delicious bananas with pudding are together, so I’m certain i’d love this pie. Also: Move to California, please.
YOU should move to VA! Or one of our smarty friends should invent a teleporter so we can pop into each others’ kitchens whenever…
Looks amazing! I want to make this pie for my boyfriend’s surprise birthday party!! How many people would you think this recipe could serve? 🙂
That really depends on how big/small you want to cut your slices, but I would say you could probably feed at least 8 people with this pie. Hope your boyfriend likes it!