How easy it is to fall off the fitness bandwagon and how difficult is it to get back? If only it was the opposite *sigh*. Do you guys agree with me? I love to workout and it’s an integral part of my lifestyle. I have never been into lifting super heavy weights and all but I indulge in some form of physical activity at least 5 times week. It could be zumba or a run or yoga , anything which makes me happy and calms me down. Now why am I telling you guys all this? Because almost a month back, I injured my knee while running and since then I haven’t done any workout. I hate, absolutely hate such forced breaks. For the last one month, I haven’t moved at all and top if it I have been busy making desserts like these Mini Banoffee Pies.
Does that make me sad? I don’t think so, I mean the cooking/baking part can never make me sad because no matter how much I try I can’t stop baking, it is what makes me happy. Even though I do not eat all that I make [if I did that I would be 200 pounds by now!] but still I taste everything and eat a little bit of everything. And at the rate I make desserts I really need to pull my socks and hit the gym. I injured my knee but I could have still done some strength training which I didn’t! And that is making me feel really horrible right now. Bad bad girl Manali!
Anyway enough of my fitness rant, let’s talk about desserts. I think I am becoming obsessed with mini desserts. This, this and this. Oh my god mini desserts are insane but now I am thinking that I might not fit into my jeans because I ate way too much of these mini banoffee pies!
I mean look at them, can you resist? No right? I don’t blame you!
Banoffee pie is an English dessert which is made using bananas, cream and toffee. So basically there are 3 parts to it –
a) the crust, which is traditionally made of digestive biscuits but I used graham crackers in this recipe.
b) the filling, which is basically banana slices & toffee filling. But I took a shortcut and used store bought dulce de leche in place.
c) the topping, which is whipped cream and shaved chocolate.
This dessert is so easy to make, there is hardly any cooking involved. I did bake the crust for a bit but that is optional. You can simply chill the crust in the refrigerator for some time. For these mini banoffee pies I used these mini springform pans. I didn’t have mini pie pans and I wanted to make mini pies only and hence used these. I actually think these pans are so cute, I got them way back from an outlet store!
You know how to make this recipe even simpler? Buy a pre-made crust, fill it with store bought dulce de leche and top with cool whip! Basically you don’t have to do anything then! But I am obsessed with homemade whipped cream, it just tastes so much better than those whipped topping so I made mine at home. If you don’t really care about fresh whipped cream, use cool whip, saves you time for sure!
These mini banoffee pies are actually perfect for 2. You know there’s a reason why I prefer mini desserts because the 2 of us cannot finish a huge pie of a cheesecake but these mini desserts? We most definitely can! These pies would stay good in the refrigerator for 2-3 if properly covered.
Banoffee pie is such an uncomplicated dessert but it’s high on flavors. Make it for any special occasion, it would also be a great addition to your Easter table!
Preheat your oven to 325 F degrees. Very lightly grease 2 mini springform pans with butter or oil. Set aside.
Pulse the graham crackers in a food processor to fine crumbs. Transfer to a bowl and add granulated white sugar to it.
Melt unsalted butter in the microwave. Add melted butter to the graham cracker-sugar mixture.
Mix everything together till well combined, the crumbs should be moistened.
Divide the crumbs equally into the 2 mini springform pans.
Using a spoon or your fingers, press the crumbs firmly into the pan. Bake at 325 F degrees for 5 minutes. Take the crust out of the oven and let it cool.
Measure 7 tablespoons of dulce de leche into a bowl and add 1 tablespoon of milk to it [add milk only if dulce de leche is very thick to spread]. Microwave the mixture for 30-45 seconds. Mix till dulce de leche and milk are well combined and then divide and spread the filling equally onto the cooled crust. Place the pans in the refrigerator for around 30 minutes while you make the whipped cream.
Before you make the whipping cream, chill the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Add cream to the chilled bowl.
Start beating the cream at high speed using the whisk attachment of your stand mixer or using your hand mixer. Once the cream starts foaming up, add the granulated white sugar and vanilla extract.
Beat the cream till it forms stiff peaks.
Take out the pans from the refrigerator and top the dulce de leche with sliced bananas.
Top with fresh whipped cream.
Garnish with additional banana slices, shaved chocolate and toffee bits.
Chill for at least 2 hours before serving!
* I added little milk to my dulce de leche because it was quite thick. So I added some milk and put it in the microwave for 30 seconds, this made it easier for me to spread it on the crust. Don’t add milk if your dulce de leche is thin enough to spread.
* For the crust you can use digestive biscuits too or any other cookie of your choice.
* Baking the crust is optional. If you don’t want to bake it, simply chill in the refrigerator for 30 minutes.
- 8 graham crackers [around 1.25 cups + 2 tablespoons of crumbs]
- 4 tablespoons unsalted butter
- 2.5 teaspoons granulated white sugar
- 7 tablespoons dulce de leche [i used store bought]
- 1 tablespoon milk [optional if dulce de leche is thick to spread]
- 1 banana, large, cut into slices or 2 small bananas
- 1 cup heavy cream
- 2 tablespoons granulated white sugar
- ½ teaspoon vanilla extract
- chocolate shavings, to garnish
- toffee bits, to garnish
- banana slices, to garnish
- Preheat your oven to 325 F degrees. Very lightly grease 2 mini springform pans with butter or oil. Set aside.
- Pulse the graham crackers in a food processor to fine crumbs.
- Melt unsalted butter in a microwave.
- In a bowl add the graham cracker crumbs, melted butter and 2.5 teaspoons of granulated white sugar.
- Mix everything together till well combined, the crumbs should be moistened.
- Divide the crumbs equally into the 2 mini springform pans.
- Using a spoon or your fingers, press the crumbs firmly into the pan.
- Bake at 325 F degrees for 5 minutes.
- Take the crust out of the oven and let it cool.
- Measure 7 tablespoons of dulce de leche into a bowl.
- Add 1 tablespoon of milk to it. [optional, add only if dulce de leche is very thick to spread]
- Microwave the mixture in the microwave for 30-45 seconds.
- Mix till dulce de leche and milk are well combined.
- Spread onto the cooled crust [divide equally].
- Keep the crust in the refrigerator for 20-30 minutes, this gives dulce de leche a little time to set.
- Before you make the whipping cream, chill the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Add cream to the chilled bowl.
- Start beating the cream at high speed using the whisk attachment of your stand mixer or using your hand mixer.
- Once the cream starts foaming up, add the granulated white sugar and vanilla extract.
- Beat the cream till it forms stiff peaks.
- Take out the pans from the refrigerator and top the dulce de leche with sliced bananas.
- Top with fresh whipped cream.
- Garnish with additional banana slices, shaved chocolate and toffee bits.
- Chill for at least 2 hours before serving!
Mini Banoffee Pies