Banoffee Pie

August 2, 2012

This happens to me once every two years.  I don’t move away from the TV for two weeks straight, I’m constantly checking stats and scores, I know the medal count by heart, and I become uncharacteristically emotional at every award ceremony.  I love the Olympics.

What’s weird about this time, though, is not only my obsession with sports I would normally never watch (synchronized diving?  love.  beach volleyball?  can’t get enough of it.  table tennis?  do you see how fast they go?!), but also my thinking that I would totally be able to compete in the games as well.  No, seriously.

Don’t worry, it’s usually a fleeting moment…that comes quite often.  But I’ve come crashing down to reality more than once.  Let’s just say that they make it look easy.  And when that happens, I realize I can never be in the Olympics, go into the kitchen, and make pie instead.  British pie, to keep up with the Olympic theme.  But, unlike me, this could definitely win a gold medal.

Banoffee Pie

Banoffee pie is half banana, half toffee, and all delicious.  I came up with that line myself.


1 package digestive biscuits, 400 grams, crushed into crumbs

1.5 sticks butter, melted

1 tbsp. sugar


1 1/4 cups heavy cream

2 cups packed dark brown sugar

2 tbsp. butter

3/4 tsp. flaky sea salt

1 cup pecans, toasted and chopped finely


4 bananas, sliced into 1/2 inch rounds.

2 cups heavy whipping cream

2 tbsp. powdered sugar

1/8 tsp. cinnamon

For crust:

Line 2 muffin tins, 24 cups, with cupcake liners.  Stir together crumbs, sugar and butter, until crust comes together.  Distribute 2 tbsp. of crumb mixture into each of the liners.  Pat down evenly to form a smooth crust.  Place in freezer while you make the filling.

For filling:

Place cream, brown sugar and butter in a medium size pot.  Over medium high heat, bring all three ingredients to a boil.  Immediately turn the heat low and let simmer for 5 minutes, stirring constantly.  Take off the heat and stir in salt and pecans.  Let cool to room temperature.

After cooled, over each crust, evenly distribute filling – about 2 tbsp. each.  Smooth out the top for even distribution.  Place in refrigerator to set.

When ready to serve, prepare topping.


Place 3-4 banana slices on top of the set filling.  Whip cream, sugar and cinnamon together until soft peaks form.  Gently spoon over bananas and eat immediately.  Preferably while watching the Olympics.


3 Responses to “Banoffee Pie”

  1. […] I converted my entire family to digestive biscuits.  Slowly, I started using digestives in my baking.  And slowly, the world became a happier […]

  2. […] most of all, I love the international celebration aspect.  Just like last time, I wanted to make something host country-themed to bring in the Olympics!  And then I googled […]

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