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Banoffee Pie

March/April 2013

Your rating: None Average: 3.5 (19 votes)

Love bananas, toffee and whipped cream? Then you’ve got to try this healthy Banoffee Pie recipe—a healthier version of one of Great Britain’s sweetest desserts. It is made with layers of toffee, bananas and whipped cream. Our healthier Banoffee Pie recipe has half the calories, over 65 percent less saturated fat and 40 percent less sugar than the original—but all of the amazing flavor.


Banoffee Pie Recipe

3 Reviews for Banoffee Pie

10/06/2013
Delicious! Received RAVE reviews!

Fantastic pie! I made this for a neighborhood gathering, and there wasn't a crumb left over. Even the men gave it fantastic reviews! The toffee looks strange when it comes out of the oven (more like a custard consistency), but I stirred it, put it in the fridge, then completed the pie and it wasn't an issue. I used a 9" cheesecake mold/pan, and changed up the recipe slightly. Used 1 1/2 cans FAT-FREE sweetened condensed milk in the pie, (took the leftover and mixed it with coconut, chocolate chips and corn flakes for the kids ----yummy!), used 4 cups graham crackers with 4 TB Butter instead. It came out more like a pie than a tart, but was better for me because it actually served 20! Huge hit! Will definitely make it again!

Easy to make, looks fantastic!
Comments
05/10/2013
Anonymous

A quick and easy pie to bake and construct. It does not hold up well at room temperature for very long although it's so tasty that this may not be an issue. To the previous reviewer you can buy dulce de leche already canned (e.g. Eagle Brand) or I cook the condensed milk in the can in a pressure cooker for about 15 minutes. Cool down time is substantial because the can will stay pressurized even after the cooker has cooled. I'll generally cook it then leave it overnight before opening it the next day and assemble about an hour before serving to let it sit in the fridge before adding the whip creme. It will soften up after it's been served if it sits a while.

Quick and easy to make
Comments
04/07/2013
Anonymous
Didn't Work for Me

I was suspicious of the long baking time for the condensed milk, and with just reason. I checked it after an hour and the pan was dry, so I added more water. The milk was caramel colored after 75 min, but a pudding type consistency. Perhaps I should have cooked longer or burned it? Either way, the toffee wouldn't spread in the crust and I needed to throw the dish out. Disappointing! I'm anxious to see if other people had better results.

Looks good in photo
Comments (1)

No comments

Anonymous wrote 1 year 14 weeks ago

Hello, Thank you for letting

Hello,
Thank you for letting us know that this recipe did not work for you. We tested the recipe several times before we published it and found it to be successful in 3 different ovens with 3 different testers. After we read your comment, we gave it one more try. With the 4th tester and 4th oven, our caramel was done in 1 hour and 15 minutes (30 minutes sooner than our published time). Like you experienced, the caramel is sticky and very thick when it's done and it can be a little tricky to spread into the crust. We apologize for the disappointment and will update the recipe to include a range in the time for the caramel and also a more clear description of how the caramel looks when it's ready to be spread into the pie crust. Thanks again for letting us know about your experience.
~Stacy Fraser, Test Kitchen Manager

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