These decadent delights are one of the easiest concoctions I’ve pulled off. I first discovered this English classic while living in London and was baffled by its perfect simplicity. This dessert is so good and yet so obvious – why had I never encountered this loveliness before?
The anatomy of a Banoffee: a simple cookie crust, my personal favorite is with a graham crackers then throw in some caramel, bananas and whipped cream. DUH!
I was a little stressed about how to make these bite-sized, I like my Banoffee on a cookie crust and my graham crusts are unfailingly flaky and crumbly and I feared a mini version would end in definite disaster. I swallowed my fear and dove in to some recipe research. Sally’ Baking Addiction came through with a simple recipe and a quality tutorial that gave me faith in my great graham endeavors.
Getting the Crust Right
In her tutorial Sally explains the importance of including sugar and ample butter in the cookie crust to aid in binding everything and fighting off my standard crumbles. This worked a treat, my mini crusts set up perfectly and didn’t crumbled to dust. I did find them a bit sweet, especially when paired with gooey caramel, in the future might try and tweak down the sugar ratio. I combated the sweet factor by only lightly sweetening the whipped cream and at the last minute I threw in a bit of ground cinnamon, which followed suit in the realm of obvious combinations.
If you are in England or somewhere else where Graham Crackers are not to be found it is just a basic cookie crust and Digestive Biscuits will work just as well.
Sally’s recipe is for a standard pie crust, how did you make mini ones?
I used exactly the same proportions that she did but filled a mini cupcake silicone mold sheet (photo below) rather than a pie pan. I scooped about 1 tablespoon of cookie crust dough/mix into each spot and packed it down a bit with my fingers. I then put a second identical mold on top of the first and used the end of a french rolling pin to really pack down the crusts. I spent a good 5-10 minuted doing this as Sally explained it needs to be very well compacted and I was dead scared it would all fall apart regardless. In her recipe a ‘no-bake’ dessert like these Banoffee Pies would not require baking the crust, but would require chilling it for at least 2 hours. I was short on time and opted to bake it and then chill it for about 30 minutes after which point the crusts were nice and firm and you could see how the sugar had melted a bit help bring everything together into crusty perfection. I filled them (as I will shortly explain) and put them back in the fridge to set with the filling inside. Without further ado, let me share the recipe with you. I am still learning how to write recipes so please feel free to comment/feedback with any questions or requests for clarification. I’m grateful for the opportunity to improve my recipes.
Yields: 24 Bite-Sized Pies Cook Time: 10 Minutes Prep Time: 30 Minutes Total Time: 2 Hours
- 1 small tin (380 grams) Caramel/Dulce de Leche. (You can find this near the condensed milk, or failing that you can make your own from a tin of sweetened condensed milk)
- 3-4 Ripe Bananas
- 1 Cup (250ml) Whipping cream/Heavy cream/Double cream (I just bought the smallest container and used half)
- 1 Tsp Vanilla
- 1 Tbsp Ground Cinnamon (Optional)
- 2-4 Tbsp Icing Sugar
- .5 Tsp Cream of Tartar (Optional – this adds a bit of structure to the cream and helps stabilize it for more professional decorating)
- 150 grams (1.5 cups) cookie crumbs (graham cracker or digestive biscuits)
- 87 grams (6 Tablespoons) unsalted butter, melted
- 67 grams (1/3 cup) granulated or brown sugar
Order of Operations
- Prepare and Bake your crusts
- While your crusts are baking and cooling make your whipped cream and slice your bananas
- Fill Crusts
- Refrigerate for at least an hour
- Preheat oven to 300°F (149°C)
- Using a food processor or a blender pulse your cookies into a fine crumb.
- Add the sugar (1/3 cup) and melted butter (6 Tbsp) and pulse a few more times until combined. You may need to shake it up a bit or scrape down the side with a rubber spatula. (The mixture will coarse, and sandy – don’t expect a dough)
- Evenly distribute the crumbs into 24 mini cupcake or muffin molds (about 1 to 1.5 Tbsp per slot). If using a silicone sheet place it on top of a metal baking sheet before filling it.
- Press the mixture into the bottom of the dish or pan and slightly up the sides. Make sure it is tight and compact. Use the bottom of a Tablespoon or a rolling pin to really press down the crumbs. If you place something on top of the crumbs before pressing it helps reduce mess (plastic wrap or a second mold if you have two identically sized mold sheets.)
- Bake for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). Then refrigerate for at least 30 minutes.
While your crusts are baking whip up your cream. If all your ingredients and mixing equipment is SUPER cold making whipped cream is a breeze and can even be done with a hand whisk in minutes.
- Place your whipped cream and mixing bowl in the fridge for at least 30 minutes before mixing.
- Once nicely chilled pour your whipped cream (1 cup) into the mixing bowl and begin to whisk until frothy and slightly thick.
- Add Vanilla (1 Tsp), Ground Cinnamon (1 Tbsp) Cream of Tartar (.5 Tsp) and Icing Sugar (2-4 Tbsp). Start by adding just two Tbsp, mix it up a bit and taste it, if you want it sweeter keep adding more until it is to your liking. You don’t need to measure this precisely and using a shaker or sifter works well if you want to keep adding small amounts. Continue to whisk until soft peaks form. I prefer to make whipped cream buy hand rather than with an electric mixer as you can more closely monitor the progress, but you can also do this with an electric mixer.
- Transfer the whipped cream into an icing bag fitted with a wide nozzle of your choosing or if not using a piping bag just put the mixing bowl directly in the fridge until we are ready to top or mini pies.
- Peel your bananas and dice them up into small cubes. I find this easiest by cutting them lengthwise into quarters, then cutting those quarters lengthwise again into halves until you have a collection of little spears that you can just dice up.
- Remove the mold sheet from the fridge and gently pop one mini-crust out to check that they are set and firm. Use your instinct to decide if they need to chill/set a bit longer or if they seem firm enough to fill.
- Leave the crusts in the mold and fill them 3/4 of the way full with caramel (about 1 Tbsp). You can spoon the caramel straight from the can or you could scoop some out into a small saucepan or microwave safe container and warm it up if you want to make it easier to scoop.
- Equally distribute the bananas onto the caramel, pressing down gently to squish the banana into the caramel.
- Top with whipped cream and refrigerate for at least 1 hour. You can also refrigerate and then top if you prefer.
- You could decorate with shaved chocolate or banana chips if you are feeling extra fancy