Deconstructed Banoffee Pie

14 Aug

It was my birthday two weeks ago and I had a little 80s themed party at home to celebrate (you can read about it here). I, with the help of my husband and friend Jocelyn, made all the desserts for the party which were mostly inspired by desserts of the 1980s or desserts that I remembered eating as a child. Banoffee Pie (i.e. banana, toffee and cream) was not something that my mother or grandmother ever made but it is definitely a dessert of the 1980s and given the fact that I absolutely love bananas I could not pass up the opportunity to recreate this fabulous dessert.

I don’t plan or organise parties often and I don’t get into the kitchen as often as I would like either but from my searches on the internet, party food has become a lot more like artwork than what I remembered (see example below). Fancy table linen, labels on all the food, cake stands and jars and everything is bite size pieces…

Party Dessert Table

Party Dessert Table

Feeling the pressure to conform to societal norms, I decided to make a few of my desserts in little (plastic, shh..!) cups. I had grand ideas of tying little ribbons and bows to the cups but time was not on my side, and to be honest neither was creativity, although I think they turned out great!

My Dessert Cups

My Dessert Cups

Ok enough ramblings. I’m calling this recipe “Deconstructed Banoffee Pie” because it sounds fancier than “Banoffee Cups”. This recipe makes 12 cups (about 150ml capacity). Here’s how to make them.

You will need:

280g Digestive Biscuits (any sort of wheat / butter biscuits will work)
1 1/4 cups heavy cream
4 large ripe bananas (about 750g)
½ cup (packed) dark brown sugar
395 g  can sweetened condensed milk
125 g butter

What to do:

1. Make the toffee sauce.

Combine the sugar and 3 tablespoons of water in a medium heavy saucepan. Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove the toffee sauce from the heat and set aside.

NOTES : I didn’t have brown sugar as we can only buy it at the American food store in Geneva and it’s very expensive so I used plain white sugar. It works perfectly well, you will just have a lighter coloured toffee.

2. Crush biscuits

The easiest way to do this is to put some biscuits in a plastic sealable bag and attack with a rolling-pin. I like to have some larger bits to crunch on (plus smashing stuff with a rolling-pin is fun!!) however if you want to use a food processor for a fine crumb then that’s fine too.

3. Slice bananas

I think this one is fairly self-explanatory.

4. Whip cream

Beat the cream in a large bowl until thick and very soft billowy peaks form. Are you drooling yet?

5. Fill Cups

Spoon the crushed biscuits into the bottom of the cups.

Drizzle the cooled toffee sauce over the biscuits.

Lay the banana slices on top of the toffee sauce. I averaged 1/3 banana or 6-8 slices for each cup but this will vary depending on the size of bananas/cups/slices you have.

Top each cup with whipped cream. You can pipe it on if you want it to look a bit fancy but a spoonful or two on top will look just as inviting.

Deconstructed Banoffee Pie

Deconstructed Banoffee Pie

That’s seriously all there is to it! Sorry about my photography skills… I blame that on my not-so-craftiness 🙂

These were oh so yummy and I seriously encourage you to give them a go because they are super easy, super quick and super delicious. Super!!

One Response to “Deconstructed Banoffee Pie”


  1. My Fabulous 30th Birthday Party with an 80′s Theme | Cheese & Vegemite - August 14, 2013

    […] nerds, red skins, war heads, popping candy, smarties and fizzers. I’ll add a recipe for the Banoffee Pies in my next post because those were my absolute favourites but please message me if you want any […]

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