Banoffee = Banana & Toffee
The first time I heard of banoffee pie was on The Great British Baking Show. Immediately, the word was stuck in my head. Banoffee, it’s so catchy eh? Of course once I realized it was a play off of the two main ingredients, bananas and toffee, my jaw dropped. Why is this not a thing in the U.S.? Yes, a banana and toffee pie friends with whipped cream in some versions. It’s simply decadent and I highly recommend trying the traditional pie recipe out sometime.
Since I am a huge fan of mash-ups my Mini Banoffee Cakes are a spin on two classic desserts. Starting with a basic cookie crumb crust and the traditional toffee or caramel and bananas. Then I finish it off with a cinnamon custard that gives you another layer of texture and a creamy milky flavor. It’s almost as if banoffee and flan had a baby. And it’s so yummy! So, this is a love child recipe.
Start off by making your caramel or toffee sauce. I say this because it needs to cool before you add them to your cakes. Apparently you can take a can of sweetened condensed milk and boil it and it turns into caramel. There are ladies who swear by this method and have beautiful results. Well the cautionous mother in me just couldn’t bring myself to do it. I saw exploding pressurized cans and sticky hot scalding caramel all over my kitchen.
Just as easy in my opinion, or perhaps more convenient even, you can simply take a can of Eagle Brand Sweetened Condensed Milk and pour it into a baking dish. Then you cover it with tin foil and bake it in a pan with water. This way you can check the progress and the color of your caramel and adjust according to your preference. It does form a crust on top but you can simply skim it off OR you can blend it back in for a deeper richer flavor. And ta-da you have caramel! Easy peasy and if you have leftovers you can use it do dip apples in.
Cookie Crumb Crust
A traditional banoffee pie calls for a crust made from English “digestives.” This may not be something you have on hand but you can easily substitute for graham crackers and it would do the trick. I of course am a stickler for the real deal and picked up some Marie brand digestives at our local specialty market. For me I really love the flavor of digestives and also the simplicity of them. But because they are a bit dry and less sugary I added a bit of brown sugar to really pull it together as a crust. Although, if using graham crackers you may not need the sugar.
This is the first layer you put into your pans or molds. And it’s just basic crushed digestives, butter, and optional brown sugar. Even though it is simple it gives a lovely crunchiness to these mini cakes and it’s perfectly toothsome.
I made a very basic custard for this recipe that stands in for the traditional whipped cream in a banoffee pie. With only 5 ingredients this custard sets well and is so smooth and luscious. You will use one more can of Eagle Brand Sweetened Condensed Milk, evaporated milk, eggs, vanilla, and cinnamon. I used fresh cinnamon bark from Martinique. You might wonder what it is in the pictures, just cinnamon bark that I grate and it gives a much fresher cinnamon flavor. I adore fresh spices!
Once you pour this layer in you are ready to bake your mini banoffee cakes. Watch these carefully while they bake as you want them to stay jiggly like custard. Your efforts will not go unnoticed as these little babies were gobbled quickly and very contentedly. These are such a special little dessert that would please guests and children alike. I gave them to several sisters in my church as gifts for the season and they looked lovely all packaged up with some additional cookies.
- 2 Cans Eagle Brand Sweetened Condensed Milk (separated)
- 3.5 Oz. Digestives or Graham Crackers
- 5 Tbs. Butter
- 2 Tbs. Brown Sugar
- 1-2 Bananas Chopped
- 4 Large Eggs
- 1 Can Evaporated Milk
- 1 Tsp. Vanilla
- 1 Tsp. Cinnamon
- Preheat your oven to 350* F
- Begin by making your caramel sauce as described above.
- Pour caramel into a baking dish cover.
- Bake in a pan if water that goes halfway up the side.
- Watch the caramel until it reaches your desired color 30 min or so.
- I kept mine a little blonde because it was to be baked a second time.
- Set aside to cool.
- Crush your digestives into a crumb mixture.
- Melt your butter and add to the crumb mixture.
- Mix with the brown sugar.
- You should be able to press it together to form a crust.
- Press into the molds or pan making sure to create an even layer.
- ADD your chopped bananas then layer your cooled caramel mixture.
- Finally bring together your custard.
- Whip your eggs together.
- Add your milks, vanilla, and cinnamon.
- Mix together until combined well.
- Carefully pour on top of your crust, banana, and caramel layers.
- Bake at 350*F for 30 minutes.
- Allow to cool 10-20 minutes and then chill fully in the fridge 1-2 hours.
- If using molds freeze until they come out fully set.
- Keep refrigerated or Enjoy!