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Banoffee Pie

Banoffee Pie

In this twist of a classic recipe, you can turn up the heat on the banana in this banoffee pie. This delicious pie is made with natural banana powder whenever you want instead of waiting for bananas to ripen or go bad. Allow your taste buds to explore chocolate caramel, bananas, an oatmeal crust, banana cream, and many optional variations. Sprinkle cranberry powder, raspberry powder, or blackberry powder on top of the whipped cream to add an exotic twist to an old-world British dessert.


90 Minutes


Freshly baked banana cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.




Bananas! Bananas are the ultimate super fruit fit for any recipe whether it is savory or sweet. Bananas are like the chicken soup of fruit. A meal in itself with easily digested nutrients, bananas carry all the basics. The nutrients and potassium in this pie make it easy for anyone to have just one more slice without feeling too guilty.


  1. Oatmeal Pie Crust
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup panela sugar cane powder
  • 1/4 cup sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups oat powder
  • (Approx. 4 cups) dried beans or rice
  1. Banana Filling
  • 8 egg yolks
  • 3/4 cup heavy cream
  • 1/4 cup & 2 tablespoons sugar
  • 1/4 cup & 1 tablespoon banana powder
  1. Chocolate Caramel Filling
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar or panela sugar cane powder
  • 1 can condensed milk
  • 1 tablespoon molasses
  • 3 ounces high-quality milk chocolate
  1. Whipped Cream
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • pinch of salt
  1. Layering The Banoffee Pie
  • oatmeal pie crust
  • chocolate caramel filling
  • 3 bananas (peeled then cut 1/2 inch thick)
  • banana filling
  • whipped cream

Preparation & Cooking Instructions

  • Mix the dough
  1. Using a stand mixer, mix the sugars and butter, then cream together for about 10 minutes or until the sugar has fully dissolved and the mixture is lighter in color.
  2. Add vanilla and egg. Mix for about 2 minutes.
  3. Combine the baking powder, cinnamon, flour, baking soda, rice or dried beans and salt. Sieve these ingredients together.
  4. Add the dry mixture to the butter mixture in the mixer. Blend until beginning to combine.
  5. Scrape around the edges of the bowl. Mix for another 2 minutes or when a ball is formed.
  6. Add in the oat powder then mix.
  • Rest the dough
  1. Wrap up the dough. Place in the refrigerator for 30 minutes.
  2. When the dough has rested, pull it out and set on a prepared floured work surface.
  • Roll dough
  1. Roll out dough until it makes a 10-inch circle.
  2. Set the dough into the pie dish. Press down the sides until it fits the pan shape.
  3. With a knife, remove any excess dough from the edges. Put the pan in the refrigerator for 15 minutes.
  • Bake
  1. Preheat the oven to 350F.
  2. When finished resting, remove the pan from the refrigerator and return it to your work surface.
  3. Cover the shells with a large piece of parchment paper, so it extends 6 inches farther than the pie pan on every side.
  4. Push the paper down into the pie shell. Cut off any excess paper and leaving about 1 inch above the edge of the crust. Fill the shell with rice or dried beans to keep the placement of the pie.
  5. Put the pan in the oven and set the time for 10 minutes or wait until the sides begin to brown.
  6. Carefully remove the paper and the rice or beans. Cook for an additional 3-5 minutes.
  7. Take out of the oven and let cool.
  • Banana filling
  1. Pour in the heavy cream to a small heavy-bottom sauce pot. Heat to 180F
  2. In a bowl add the sugar, banana powder, and egg yolks. Whisk together.
  3. Slowly pour the cream into the egg mixture with one ladle at a time. Once combined, return the mixture back to the heavy bottom pot. Set to a medium to low heat.
  4. Stir the mixture until the temperature is 167F.
  5. Cool and reserve for later use.
  • Chocolate Caramel Filling
  1. In a medium-heavy bottom saucepan, melt the butter. Add the condensed milk and the sugars. On medium heat, cook until 240F. Stir often to avoid burning.
  2. Add chocolate and molasses. Mix evenly. Pour on top of the chilled banana filling.
  • Whipped Cream
  1. In a whipping siphon, add the powdered sugar, salt, and cream.
  2. Charge the whipping siphon with the N2O charges then shake very well.
  3. Refrigerate for later use.
  • Layering The Banoffee Pie
  1. Place the cooked pie shell in the pie tin on your work surface.
  2. Pour in the filling and layer banana slices on top to fill the entire shell.
  3. Put the tin in the refrigerator for about 15 minutes or until the chocolate caramel filling set and chilled. Remove the tin from the refrigerator and add another layer of filling and bananas.
  4. Return to the refrigerator for another 15 minutes or until the banana filling is set and chilled.
  5. Pour the whipped cream on top for the final layer. Refrigerator until needed for serving later.