September 13, 2009

Mini Banoffee Pies

Banoffee pie, (a combination of the words"Banana" and "Toffee") is a true classic. It also happens to be one of the easiest desserts to make! A little bit of boiling, crushing, slicing, whipping and voila, you have yourself a culinary delight!

Sweetened condensed milk plays an essential role in the making of banoffee pie. After boiling it for several hours the milk caramelizes and turns into a wonderfully rich Dulce de leche. This is the yummy toffee like filling that banoffee pie is known for.

Boiling an unopened can of milk may alarm some people; however, I can tell you that this is a safe and normal part of the banoffee making procedure. Having said that, do use extreme care when doing this. Make sure you completely submerge the can of milk in water. Never let the water evaporate below the can of milk. And keep topping up with water when necessary.

As delicious as this popular pie is, it is known for its "rich" reputation. It's sweetness can be somewhat overpowering. A lot of the time I struggle just to finish a small piece. So, I decided to make baby banoffees! A crisp buttery base with a gooey caramel filling, sliced banana and fresh whipped cream... all in one bite! Perfect!

Try these babies with some freshly brewed coffee. Delicious!

Makes about 15 mini pies, with plenty of leftover caramel for ice cream!

200g Walkers shortbread or any other good quality shortbread
50g butter, melted
1 can sweetened condensed milk
1-2 bananas, sliced
Small carton of heavy whipping cream / Double cream
A good chunk of Cadburys milk chocolate, grated

Bring a large pan of water to the boil. Peel the wrapper from the can of milk and add it (unopened) to the boiling water. Reduce heat slightly to a slow boil. Boil for 2 1/2 hours. Topping up with water when necessary.

Preheat oven to 325F
Crush the biscuits in a food processor into fine crumbs. Add butter and whiz again until well combined.
Press the biscuit mixture into greased mini muffin or tart pans. Bake in the oven for 5 minutes. Allow to cool and then chill until firm.

Whisk whipping cream until nice and thick and refrigerate until needed.

When the milk is ready, remove from the water and allow to cool completely. Once cooled, open and stir well.

Carefully remove tart shells from the muffin pan. Place a small spoonful of the caramelized milk into each tart shell. Top each one with a slice of banana.

Add a dollop of whipped cream and sprinkle with chocolate.
Serve immediately or chill for up to 24 hours.


  1. Jen I love it !!! Can we make those at Christmas - I hate Christmas pud and will be soooo full - but just might be able to manage one of those little delights..................

  2. I'm surprised these are easy to make! What perfect party apps!

  3. Yummy!! Darling, a girl can get thick around the waist simply by visiting your delicious blog!! Have a sweet and lovely weekend.

    Love & Hugs
    Duchess ♥ ♥ ♥

  4. Wow, these look great!!! I'm makin this!

  5. Looks like a fabulously easy recipe!

  6. these look AMAZING! your photos are also stunning, keep up the good work :)

  7. these look great!!! never knew that about boiling an unopened can of condensed milk. wow, i'm looking fwd to trying this. =) thanks for sharing

  8. Those look so cute! I love banoffee pie!

  9. Love Banofi Tarts and the mini ones are brilliant! Nicely done.
    You have a lovely blog. I am going to enjoy myself exploring it! Pam

  10. Hey, I just made these... adapted the recipe for the caramel and used different biscuits for base. But just wanna say thanks for the inspiration and guidelines! Everyone is going to love these tonight!!!

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