I love the multicultural nature of our Thanksgiving. This year, I decided to do a take on a British-inspired, gluten-free dessert – Chocolate Banoffee Pie – – one of the most favorite chocolate cakes.
Banoffee, sometimes written as “banoffi,” is a mix of “banana,” “toffee,” and “coffee.” A traditional banoffee pie recipe is made of a crushed biscuit base, a layer of caramel, bananas, and a whipped cream topping. Whipped cream, in my experience, does not make for a particularly portable dessert, and since I had to transport my pie across London, it didn’t seem like a good option. So replaced the cream with a decadent chocolate ganache.
I know – chocolate, cream, caramel, butter… this is a sinful pie, but then diet food is not part of the Thanksgiving game plan, is it?
I have tried to make it a little less saccharine and a little more grown-up than the average banoffee pie – I added a little cocoa powder and cinnamon to the biscuit base, sea salt to the caramel, and praline pecans for the topping. I also used dark chocolate and no extra sugar in the ganache. Chocolate banoffee pie is always my favorite!
There was a small spillage of melted caramel, but otherwise, the pie survived its journey from North-west to South-east London more or less intact (If you want to avoid a melted caramel incident, don’t take the pie on an overcrowded, overheated tube!) – so the chocolate really did keep the pie covered. Despite everyone being filled with our host’s wonderful turkey and all the trimmings, this pie was demolished, which I’ll take as a good sign.
The combination of banana, toffee, and a buttery crust in banoffee pie pairs wonderfully with the sweet and salty profile of the Salted Caramel Martini. You can try this combination. This is how to make a simple chocolate banoffee cake:
Chocolate Banoffee Pie
Ingredients
- 250 g crushed gluten-free digestive biscuits
- 100 g melted butter
- 1/2 tsp cinammon
- 1 tsp cocoa powder
- 350 g dulce de leche caramel
- 2 large bananas sliced
- 200 g dark chocolate
- 200 ml double cream
- 1/2 tsp sea salt
- 8-10 large pecans
- 1 tsp icing sugar
- 8-10 dried banana chips
Instructions
- Grease and line the base of a round tin.
- Melt the butter in a pan and mix in a bowl with the crushed biscuits, along with the cinnamon and cocoa powder until it forms a rough dough.
- Press into the tin to cover the base. Chill for 10 mins.
- Make the praline pecans by toasting in a medium oven with a little icing sugar, cinnamon and a pinch of sea salt. Remove from oven when the sugar has melted. Set aside to cool.
- Stir the dulce de leche with the sea salt until smooth.
- Spread the chilled base with the dulce de leche and cover with the sliced bananas. Return to fridge.
- To make the ganache, finely chop the chocolate and place in a mixing bowl.
- Heat the the double cream in a pan over a medium heat until just at the boil.
- Pour the cream over the chopped chocolate and stir until smooth and glossy.
- Spread over the top of the bananas to create a smooth covering. Decorate with the praline pecans and banana chips.
I tried this chocolate banoffee recipe over the weekend, and it was an absolute delight! It’s simple and easy to make. Can’t wait to make it again!
I’m not much of a baker, but this chocolate banoffee recipe made me feel like a pro! The instructions were easy to follow, and the end result was not only delicious but also a showstopper. Can’t believe I made something so impressive!
I’m usually not a fan of banana desserts, but this chocolate banoffee pie won me over! The chocolate balances out the sweetness perfectly. Bravo on this delicious recipe!
Tried this last night for dessert, and my family couldn’t get enough! The chocolate element adds such a rich and decadent touch. It’s surprisingly easy to make too – definitely a keeper!
Wow, who knew banoffee pie could get any better? The chocolate twist is genius! I’m officially obsessed and planning to bake it again this weekend.
Just tried making this chocolate banoffee pie recipe, and it’s a game-changer! The combination of chocolate and banana is heavenly. A new favorite in my dessert repertoire.
Made this for Sunday dinner, and it was a hit! The chocolate banoffee pie disappeared within minutes. Already planning to make it again for our next family gathering. Thanks for the fantastic recipe!
Chocolate and banoffee – a match made in dessert heaven! This recipe is a delightful twist on the classic. The blend of textures and flavors is pure perfection. Can’t wait to share it with my chocolate-loving friends!
Brought this to the office potluck, and everyone wanted the recipe! The chocolate layer adds a sophisticated touch. Now, my colleagues are begging me to make it for every event.
The chocolate banoffee pie was decent, but I found it a tad too sweet for my liking. The combination of chocolate and banana was nice, but I’ll likely reduce the sugar next time to suit my taste preferences better.
As someone who’s not a pro in the kitchen, I was pleasantly surprised at how easy this was to make. The step-by-step instructions were a lifesaver, and the end result was a showstopper. Definitely adding this to my regular dessert rotation!
Bookmarking this recipe for a cozy night in. I’m practically drooling over my screen reading about this chocolate banoffee pie.