Banoffee pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.
One of my favorite Tart is Banoffee Tart. I love everything about this tart! Most of the commercial Banoffee Tart uses quite a lot of whipped cream and caramel, which is good if I am just going to eat one slice. But since 1 is not enough for me, I had decided to make my own version so that I can adjust the portion of cream that I put in this tart and replace caramel with dark chocolate ganache. Every layer of this tart is a sure treat. Let us see what we have here.
The 5 Layers of Banoffee Pie
What makes Banoffee Tart extra special as compared to other tarts are the layers that makes up this pie. It is a treat inside and out, from top to bottom. My version of Banoffee Pie or Tart is slightly different from the traditional, but it is as delicious (or even better). Let me walk you through in every layers of this pie.
Layer 1: The 4 Ingredients Shortbread Tart Crust
This Shortbread Pie Crust is my favorite and go to crust for all of my tart. It is as simple as making shortbread, but instead of cutting it in rounds like cookie, it is pressed in a pie or tart pan and baked until almost brown. You can easily tell when it is time to take it out from the oven just by the smell of it, like a freshly baked shortbread cookie. It is super creamy, buttery and smooth. This can be made ahead of time. Keep the dough in the refrigerator for 3 days for in the freezer for 2-3 months. I always make this 1 day ahead, have it pressed in the pan and keep it the freezer overnight. Freezing will prevent the dough from shrinking as it bakes.
Layer 2: The Chocolate Ganache
The 2nd layer is the decadent Chocolate Ganache, made with 2 ingredients. Whipping Cream and chopped dark chocolate. To make this, simply microwave the cream and chopped chocolate for about 30 seconds. Cover and leave for 10 minutes without stirring. After 10 minutes, stir until smooth and silky. You can return the mixture in the microwave if there are still lumps of chocolate, just make sure to do it in short intervals(15 seconds). For best thick smooth consistency, I like to leave the mixture on counter top overnight. This hardens the chocolate but still soft, smooth and spreadable. If you leave it in the refrigerator for too long, it will harden too much and you will have difficulty spreading. Also, leaving it on counter top makes a better consistency both for spreading and whipping. I like to make a double batch (1/2 cup of chopped chocolate) half will be for the 2nd layer and the other half for the final frosting layer.
Layer 3: The Pastry Cream
The 3rd layer is the Pastry Cream or Custard Cream. Instead of caramel, I decided to use custard cream. This is simple a combination of egg, sugar, milk, vanilla extract, all-purpose flour and cornstarch. The mixture is cook on stove top, in low heat while continuously stirring. I highly recommend this to be made at least 1 day ahead to give time for the mixture to thicken. I also do this 1-2 days in advance. Keep refrigerated until ready to use.
Layer 4: Sliced Banana
Use ripe but not too ripe Banana. I used 1 large Banana for this recipe, with pan size of 7-inches. Sliced the banana to about 1/8 – 1/4 inch thick then arrange on top of the Chocolate Gaancche
Layer 5: The Whipped Cream and Chocolate Frosting
Last but not the least, the 5th and final layer is the whipped cream and chocolate frosting. You have an option to make half whipped cream and half chocolate frosting, OR you can make it all whipped cream or all chocolate frosting. I prefer a combination of both. The whipping cream is a simple 2 ingredients (you can add vanilla extract for flavor). Use half of it for frosting and use half to mix with the half of the chocolate ganache. This will make a light fluffy chocolate ganache whipped frosting.
Now, Do you agree if I tell you this is an extra special Banoffee Tart? Let’s get started!
- Shortbread Pie Crust
- 1/2 cup Chocolate Ganache Frosting
- 1 Large ripe bananas – cut into thin slices
- 1/3 cup Pastry Cream
- 1/4 cup Whipping Cream
- Make Shortbread Pie Crust: Get the video recipe HERE. Making the shortbread pie crust is very easy. Once you have the crust ready, press the crust into the pie or tart pan. If you have a removable bottom pie or tart pan, that is the best option for this. It will make the removal and cutting easier. Freeze the pan with the pressed dough for at least 30 minutes. You can leave it overnight in the freezer. Freezing will prevent the crust from shrinking as it bakes so do not skip the freezing step.
- Make Chocolate Ganache Frosting: Get the video recipe HERE. 2 parts chocolate to 1 part cream. For this recipe, 1/2 cup chocolate to 1/4 cup cream. We want a thick and smooth consistency for the layer 2, we will thin out the half of it for use in the final layer. For better texture, cover and leave the chocolate ganache on counter top at least 4 hours, overnight recommended that is if you have to time. If you are in a hurry, chill it in the refrigerator for about 15 – 30 minutes, checking the consistency on 15 minutes mark. You want it to be slightly hard, but not too hard that you cannot spread it. Divide the mixture into 2 portion. 2/3 for the base and 1/3 for the frosting on top.
- Make the Pastry Cream: Get the video recipe HERE. I recommend making this at least 1 day in advance, even 3 days if you want to. Not only that it will save you time, it will also give more time for the consistency to thicken as it chill in the refrigerator.
- Arrange sliced Banana on top of the chocolate ganache layer. Use a ripe but not too ripe banana like what you use for banana bread or muffin. That will be too mushy and soft. Slice the banana about 1/8 – 1/4 -inch thick. Depending on the size of the banana, you may need at least 1-2 pieces.
- Make the Whipping Cream – Get the video recipe HERE Although this can also be made at least 2-3 days head of time, it is very easy so I would recommend making it the same day you are serving the pie. Divide into 2 portions. 2/3 for the final layer and 1/3 for making the Chocolate Ganache Whipped Frosting
- Make the Chocolate Ganache Whipped Frosting – Use the remaining whipped cream frosting and mix it with the remaining chocolate ganache. Whip using a hand mixer until the color becomes pale and the texture light and smooth.
- Once you have all the layers ready time to put them all together in their own layer. Start by spreading the chocolate ganache, then spread the pastry cream on top. Arrange sliced banana on top. Transfer the whipped cream in a piping bag. I used Wilton 1M frosting tip. Frost the top with whipped cream. Using the same piping bag, fill the bag with the whipped chocolate ganache frosting and frost the the top. You can decorate it however you want to. More whipped cream, more chocolate frosting, the choice is yours.
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