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Banoffee

Banoffee

Madeleine

Madeleine

I heard about this pie in England, and be sure it's a wonderful one.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 51 g
  • 78%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
  2. In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
  3. Open can and pour toffee into pie crust. Allow to cool.
  4. Slice bananas over toffee.
  5. Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.
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Reviews

ebabysmom
112

ebabysmom

2/25/2007

I've made this many times using the condensed milk. I got a tip from my Irish friend -- you can boil several cans of the milk and then put them back in the cupboard until you are ready to use them. One time I gave her back is to buy pre-made caramel in the can. It's called Dulce de Leche and can be found by the Mexican food at your grocery store. It's exactly the same (according to my friend from Ireland). You do have to soften the dulce de leche up a bit to make it spreadable - easy to do in the microwave (out of the can of course!). Just made it last night - great stuff!

Belly
84

Belly

4/12/2007

Yummy!...Instead of boiling the can of condensed milk I pour 2 cans into a 9 X 13 dish and cover with tin foil, put that into a larger oven dish, fill it with water half way up the 9 X 13, then bake at 300 degrees for 1 and a half hours---makes a wonderful toffee!

Caroline C
74

Caroline C

9/21/2005

Absolutely AWESOME!!! This is FANTASTIC!! I was worried that one can of condensed milk wouldn't be enough but it was spot-on. (By the way, PLEASE don't worry about the can exploding. I've done it dozens of times, and I've lived to tell the tale... I do, however, make sure that I am around to top up the water as it boils off. Also, be careful when you open the can - the second it is punctured, the boiling hot milk oozes out. I wrap the can and the can-opener in an old towel, thus protecting my hand). Thanks so much, Madeleine!

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