Professional Baker Teaches You How To Make BANOFFEE PIE!
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- Опубликовано: 28 ноя 2019
- Banoffee Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 9-inch (23 cm pie)
Serves 8 to 10
Ingredients
Digestive Cookie Crust
1 cup (100 g) regular rolled oats (not instant)
1 cup (150 g) whole wheat flour
¼ cup (50 g) packed light brown sugar
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
¾ cup (175 g) cold unsalted butter, cut into pieces
1 large egg
Filling
3 medium bananas
½ cup (115 g) unsalted butter
½ cup (100 g) packed dark brown sugar
1 10 fl. oz (300 mL) tin sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
Topping
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
¼ cup (25 g) toasted sliced almonds
1. For the dough, place the oats, flour, brown sugar, baking soda and salt in the bowl of a food processor and pulse to grind up the oats. Add the butter and pulse until the mixture is a rough, crumbly texture and no large bits of butter are visible. Add the egg and pulse until the dough comes together in a bowl. Shape the dough into a disc, wrap in plastic wrap and chill until firm, at least 2 hours.
2. On a lightly floured work surface, first knead the chilled dough to soften it slightly (this prevents cracks when rolling) and roll out the dough to a circle ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable bottom fluted tart tin and line it with the pastry, trimming away any excess. Chill the shell for 30 minutes.
3. Preheat the oven to 325 F (160 C). Place the chilled shell on a baking tray and dock the pastry with a fork. Bake the shell for 20-25 minutes until it has browned evenly. Allow the shell to cool before filling.
4. For the filling, slice the bananas (thick slices are best) and arrange this close together in the bottom of the cooled shell. Melt the butter and brown sugar in a medium saucepan over medium-high heat while whisking. Once this starts to bubble, stir in the condensed milk and once the mixture returns to a full simmer, cook for exactly one minute while whisking. Remove the pot from the heat and stir in the vanilla and salt. Pour the filling over the bananas and spread, if needed, to make sure all the bananas are covered. Cool this to room temperature and then chill for at least an hour before topping.
5. Whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. Whip in the icing sugar, skim milk powder and vanilla. Spread the cream over the chilled filling and top with the sliced almonds. Chill until ready to serve.
The tart is best served within a day of assembling.
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#OhYum #BanoffeePie 
Хобби
I'm now slightly jealous of her crew for being able to take home these tasty creations. I want banoffee pie too
YES you finally did the eat, thanks Anna
100% worth it with the humming at the end 10/10
Thank you Ed!
I always love watching Anna create her recipes she is so organised and they always look delicious 😋 they taste great too.
Made this yesterday (it's been on my list to try for awhile) and it was amazing. I found I needed almost double the whipped cream but other than that it was very tasty and enjoyed by all. Thank you
I love this channel! Everything seems very simple when Anna does it. You are very inspiring. Thanks! :)
Amazing recipe, I love how you Friday’s recipes always make me excited about the weekend
I really learned many recipes and techniques from you thank you Anna for being generous and sharing your recipes and ideas......
I adore your kitchen those drawers with the various ingredients, is just wow. I also like the fact you made the biscuits, therefore cutting down on the sweetness. The fact you even made the toffee filling Best recipe so far.
Perfection in everything....I love your cooking....❤️
Yay! So happy your are on RUclips! One of my favs to watch!
Seems like food network (on cable) just plays food contest shows over and over!
unbelievably great !
Oh my so yum!!! I've never had this but i can add it as a list of things to make for my family this coming holiday... they'll love this for dessert! 😍
I love it thanx for sharing this recipe Mrs.Anna🌼
HOORAY! I was hoping you would make one of these! Thanks!
Yay! You finally have the recipe I've always wanted to try making! Thanks!
It’s an English recipe actually..!!
Lets just talk about how she makes many sets of her recipes. I mean she's got one whenever the dough needs to rest.
She has her own show on food network
She uploads the episodes on RUclips
It's TV magic! :)
I love that! She’s my favorite professional chef 👩🏼🍳 to watch. Her set is a bakers dream kitchen, she’s organized, succinct, clear & a true professional. Plus everything she makes looks yummy & doable for a home cook.
Poner la receta en español y en ingles
Instablaster.
,Anna la première Chef pâtissier du monde
Oh my gosh that looks absolutely amazing 😍 I need to make this for sure.
Definitivamente tengo que hacerlo hoy! Gracias! 🥰
I made it once and it was so delicious. It reminded me that I have to make it again. Humm! So good.
Amazing Anna looks mouthwatering 😋
What a gorgeous Chef.
Anna, once again, your recipe stands apart from the rest. Your FILLING isn’t just sweetened condensed milk that’s been Caramelized ,( Dulce de Leche) , as all of the other recipes I’ve viewed. You add brown sugar thereby adding a hint of molasses , you also add a layer of butteriness along with a layer of vanilla flavor to the sweetened condensed milk that you also cook but much more gently. More developed flavors than just caramelized sweetened condensed milk. Lovely. Thank you. I made this and it was delicious. Now a family favorite. A graham cracker crust also works very well with this recipe.!
May i know the sweetness level? How was it? Isnt too sweet? Thanks.
Well it isn’t a proper Banoffee pie then..it’s not American it’s English..
(
You are great i like your baking dish
Your presentation is gorgeous, makes that banoffee look like THE nicest one I’ve ever soon, gonna buy myself a piping bag now🇮🇪😉
Hummm soooo delicious. Thanks.
So ymmy...جميلة جدا
So...this time I counted:
1 batch of pie crust dough in the fridge
1 pie crust to set in the fridge
1 pie crust baking in the oven
1 complete pie to cool down
1 pie for the final display.....
Gawd dayyum.... an assembly line of awesomeness.
Looks fantastic
Dreaaam kitchen
..love those ceramic pastel shades in all ur tools and pans and decor...
Just a little tip: I added a tbsp of cinnamon to the crust and filling, it tastes amazing
Can you add to a crushed biscuit crust?
Lindy Ndou Yes
No, it changes the entire flavor, nope.
Wow! I’ve never heard of this...I’m glad to see u use old fashioned oats and not quick -oats. They make the best cookies, and a nice warm bowl , with brown sugar, and raisins..yum.…thank u Anna. U have been an inspiration to step out of my comfort zone. I still receive rave kudos for ur cheese cake recipe bless u and ur family!
Good cake .Thanks.
Excellent recipe 👌
1 minute isn't enough to cook the filling. Bring it to around 230-240°F. It takes a while because the milk tends to burn at the bottom of the pan if the heat is too high, but it's worth it.
I love toffee and omg this recipe I think is created for me toffe and bananas= deliciousness love it so much
Glad you enjoyed it Aurel!
Delicious!
Looks yummy Ms. Anna.. 😋
I love, love, love this pie.! 🤗
Thank you Mel!
This looks so good I’m gonna go make it now😋😉😇
This may become my new fave cream pie! My goodness, what a showstopper! Delicious!! 👍thanks, Anna! 🙏🇨🇦❤
It certainly is a showstopper!
Sei la migliore! Ti adoro!!
You make it a simple and easiest cooking way recipe good luck anna❤
Lovely pie💗😋
Oh yum😋nice Anna
Beautiful pie
Very yummy recipe
Anna I love the way you describ each n every step of your Recipe.. you demonstrate all the difficult recipes so simply .. I have started admiring you .with Love ❤️ Subuhi from Pakistan.
That sound you hear is my head exploding. That pie looks so delicious. Thanks.
I love Banoffee pie delicious 😋😍💐
nampak sedap 😢 buat aku lapar.
Finally! I have been waiting for your banoffee pie recipe. Thank you, anna ❤️
You're welcome!
Wow what a nice recipe to start the month of December!
We absolutely agree Ronald!
Anna le meilleur Chef pâtissier du monde
Very nice
Le doy gracias Anna Olson porque desde su prograna sugar la he visto y la cocina me gusto hago todas sus recetas nos encantan por eso mil mil gracias por lo que me dio atentamente Ma.Teresa G
mmmm lov it love toffee
I wish I could take a bite of your banoffie pie. It's my most favourite banana sweet. I usually topping my mascapone whipped cream with cocoa powder sprinkle. But topping with just almond flakes turn the pie to be neat and clean. Looks sooo beautiful!!!!
Thanks a lot Anna, I made today , it was just decadent and pâtissière style, it pleased a crowd.
hi! I followed this recipe but my toffee turned out to be too runny after following Anna's recommendation to not let it on heat beyond 1 minute. Any tips from your experience?
Homemade digestives. What! 😲 That's something I've never thought of making from scratch. Just like the crumpets. And of course, you make it look so simple Anna.
So over the top..🙄
Hi i made this already and its sooo good😋 does the lefover caramel can be place in the fridge ?
,merci Anna super Tarte
I love the twist making your own digestive cookie crust and the toffee filling looks amazing. Personally I like to sprinkle my whipped cream topping with Cadbury milk chocolate flake. But the almonds look so pretty. Look forward to trying your version...Thank you!
I thought Banoffee pie had grated chocolate in its flavor profile? I made a Pavlova using the Banoffee flavor profile and that recipe called for both almonds and chocolate. 🤔
This looks so prettyyy
Hi Anna, the minute mark for the toffee-- does it start when you add the milk or once it starts to boil? I did mine from adding the milk, but it wasn't brown and thick enough so I cooked it longer.. It was yum. Thanks!
Yummmmm
I love bananas and tofee💛
I've never made a Banoffee cream pie but I have made a Pavlova using the flavors (except I used homemade caramel sauce and also added some roughly cut up semi-sweet and bittersweet chocolate bits to top it off.) That was such a great tasting Pavlova... 😋 One question Anna. Is there a way to make the dough without using a large food processor? I only have a mini. Just can't see all of those ingredients fitting in to it 😕. Great recipe. I've actually never seen what a Banoffee pie looks like...
Here in Brazil we make a little bit diferent. A crumb crust with butter, a layer of dulche de leche, bananas, wipped cream and a sprinkle of cinnamon on top. Just try and compare ;)
omg,,,,,,i totally impressed by having the sugar and flour in your drawers.........
This looks absolutely delicious, unfortunately I will never be able to eat this yumminess! I will have to make this for a few people, however I will be sure to wear gloves when working with one of the ingredients. I will be giving deep thought on what can be a Banana replacement.
Instead of dulce de leche you've used toffee...how brilliant is that ! Shall be making this next week but with store bought digestive biscuits 🙃 and greetings from Pakistan 🇵🇰. Absolutely love the way you've stored your flour etc. To die for kitchen. Thank you for your fab recipes 😊
Reminds me of New Orleans, La and "Bananas Foster" at Brennans or Commander's Palace brought to the home cook in the 80s and 90s by chefs like Emeril Lagasse. But this is all wrapped up in a pie. Sounds and looks tempting though.
What does the instant dry milk powders purpose in the whipped topping? Thanks, this looks amazing
To make it sturdy or more stabilized. Some people use gelatine and others use dry milk powder.. 😊
@@jengkikoxx I was just about to ask this question. I remember watching one of Anna's videos were she added it to the whipping cream but didn't say why. I figured it had to do with stabilizing but just wanted to make sure before I put it in my cream. Cream is so expensive. You just don't want to mess it up. Thankfully I found some at Walmart of all places. Thanks for answering the question....
Hello. It stabilises the cream... so if you put it in the fridge it doesnt get watery it stays stiff and perfect... and it really works. Since ive learnt this tip from Anna i use it and it works perfectly
Hello! Can I use plain flour/all purpose flour instead of whole wheat flour? Will it affect the taste much?
A next level banofi pid
Ooof. I love this woman's kitchen. Who has a drawer for sugar?! This kitchen with Chef Jean-Pierre's french doors oven would be IT.
Can i make the pastry shell and bake a day ahead?
Hiii can I use regular milk powder❓
Could you replace de light brown sugar with regular white sugar?
Me encantan tus videos, pero para los latinos necesitamos la version en español! Un saludo desde El Salvador 👋☺
anna if I make individual digestive biscuits how many minutes I have to bake them
Anna,sometimes I put crunchy peanut butter under the bananas and grate chocolate on top 😋😋😋
Thanks for the idea of mixing condensed milk with butter and brown sugar, almost all recipes use Dulce de leche which is not easily available where I live. Boiling condensed milk tin for 4-5 hours also is not the best option. Loved your recipe😍
According to British folks, bannoffee = banana and coffee. Also, it made with boiled condensed milk, or dulce de leche which do not require adding additional sugar because they already have loads of sugar in them. So not sure why this recipe calls for additional sugar.
Hi Ana, I am a huge fan of yours. The first time i made this pay it turned out really good, But second time the butter separated from the sugar and the condensed milk leaving a good amount of the butter on top of the mixture instead of blending in smoothly, this has happened to me other times When any recipe calls for this procedure of boiling butter and brown sugar. What am I doing wrong ? Thank you
Great recipe! But I always beat one banana into the whipped cream too ❤️
Banoffee CREAMPIE!!!!!
Where did you get your food processer?. and how much cost?. Als the result of you Banoffee Pie!. Well, no words le cream de la cream. Congratulations.
Yo no la reseta en español en el Gurmet pero luego la busque en RUclips pero debería ponerla en Español saludos señora ANA Olson aquí de Guatemala
Love these video tutorials.......HATE how easy they make it look when.....for me at least......it is NEVER that effortless
Shes a gem
Thanks for the recipe Anna! May I request for you to include the measurement in grams? Appreciate it! Happy Thanksgiving! Your namesake 😊.
The metric measurements are in the description box☆☆☆
It's traditionally bananas and coffee making it Banoffe. But it's more modern to use toffee or dulce de leche now.
If any time to help Kantian Thtagy too, I love you here, so greetings from Egypt and the Arab
Am I the only American who enjoys hearing chefs from other countries say things like “digestive cookies” and “bicarbonate”. *runs straight to google each time*
She is American....and digestive biscuits are British..🙄and it was invented in Berlin in 1808.
How do you know when to, and when not to, use weights when blind baking ?
I wonder if instead of condensed milk trying ducha de leche. Maybe too sweet?
Hello Chef Anna, next to some other really good cooking channels on RUclips e.g. Bruno Albouze, or CupcakeJemma, I find your channel really inspiring. I love the fact how you show all the steps so that even the most unskilled baker can follow the recipes. Now I have a question, regarding your tools.
Is it possible to tell me what kind of pan you are using in this recipe? I was thinking it is from Le Cruiset, but didn't find this model on their page.
Thanks in advance!
Is it not necessary to cook too long condemned milk to make dolce dleche
Anna I don’t eat banana can I replace the same with some non fruit option
Anna love you very