OK, so this household is having a complete rejuvenated love affair with Jamie Oliver, the likes it has not seen since his Naked Chef days. I think it was seeing his hard slog in the US and how it knocked the wind out of his sails a bit that did it. It was cemented with his 20 Minute Meal iPhone app. Man I love that. Then there was his Christmas series which was just so quirky and lovely. And now, well now there is his 30 minute meal series (I’m gagging for the book because yeah, I really need another cookbook) and the whole household, well, me and Felix, are hooked.
The other night he made this awesome looking number involving salmon fillets, prawns and asparagus. Salmon fillets normally make me gag but I was all YUM about that. And then, THEN he made a quick banoffee pie.
Cue Felix badgering me for the last two days to go to the shops to buy the ingredients. And can I tell you – if you do use a store-bought pie crust, which we totally broke my religion and did, then this comes together in an absolute snap.
The filling is delightful – far less tooth-achingly sweet than pure pie-caramel and not over-powering in the banana department. An absolute winner.
Jamie Oliver’s 30 minute meal Banoffee Pie
- 1 store bought pie crust
- 2 bananas
- 100ml milk
- 4 tbsp caster sugar
- 300ml cream
- 1 tbsp camp coffee
- 2 bananas, extra
- 100g block of dark chocolate
- Blitz the two bananas with the milk until well combined and smooth
- In a pan over high heat melt the caster sugar. Don’t stir it, just gently tilt as it melts to a dark caramel colour
- Add the banana milk mixture to the toffee, stirring until the toffee melts back into the bananas
- Pour into the pie case and freeze for 20 minutes (we didn’t need it to be within 30 minutes so just put it in the fridge)
- Whip the cream and then fold through the camp coffee essence so it leaves pretty swirls in the cream
- Slice the bananas and arrange over the pie filling, then spoon the cream over the top
- Place the chocolate bar on the benchtop, smooth side up. Scrape a sharp chef’s knife on a 45 degree angle across the chocolate towards you, making chocolate curls. Arrange over the top of the cream.
- Eat!
January 13th, 2011 at 12:26 am
what the heck is camp coffee????
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January 13th, 2011 at 9:54 pm
I used the Bushell’s Coffee and Chicory Essence – it’s on the top shelf in the coffee section, next to other fake coffee stuff! It’s kind of thick sweetened coffee concentrate. Pretty nice actually.
January 13th, 2011 at 2:48 am
I see there’s a slice left for me.
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January 13th, 2011 at 8:40 am
Oh, I was drooling over the pics on twitter last night and went to bed dreaming of this pie.
And look! You have put up the recipe!
Thank you from the bottom of my heart.
We are a little cyclical for our love of all things Jamie. He seems to be a winter favourite in our house for some reason…
May 13th, 2011 at 9:57 pm
Thanks soooooooo much for putting the recipe & ingredients here I have been hunting around for weeks for it !!!! Looking forward to making this delicious looking sweet
. Thanks again !
May 15th, 2011 at 12:07 pm
my pleasure! It is an absolute winner and in fact, so much nicer than the original. (and probably a darn sight less bad for you!)
May 19th, 2011 at 4:59 pm
Hey there, looks amazing. Wondering if you can help me – may I ask where I can buy a ‘store bought pastry crust’ and the camp coffee? I’m in Sydney. Thanks so much – your help would be appreciated! Cheers, Ineke
May 19th, 2011 at 5:12 pm
Hey Ineke, you can buy a Tip Top pie crust from Woollies (not sure about Coles) in the cake section just near the bread. (ie not the cake mixes but the already made cakes) and the Camp Coffee is in a long tall bottle in the coffee section – normally on the top shelf.
May 29th, 2011 at 6:04 pm
melt the caster sugar? What with? will it melt into a liquid by itself?
May 29th, 2011 at 6:48 pm
Hey Denise, yep, by itself. It will caramelize in the pan so you’ve got to keep an eye on it, swirling the pan so it melts evenly (don’t stir).
May 30th, 2011 at 1:56 pm
Hi, is it me or was Jamie calling it ‘Banocchi Pie’?
My hubby was drooling all over the lounge when he watched this – Jamie is the only Chef that will hold his attention for that long…heh-heh very funny to see the look on his face watching. Jamie is so down to earth, love him!! Thanks Jamie, I will treat my sweet-tooffed-hubby with this.
May 31st, 2011 at 11:40 am
Probably! I adore him – and this 30 minute meal series is a family favourite. While I significantly doubt any of us could pump out what he is in 30 minutes at least it gives us new ideas and ways of doing traditional favourites.
May 30th, 2011 at 2:52 pm
Do you think that bananas can be substituted with different fruit, say apples for example?
May 31st, 2011 at 11:39 am
Hey Romy – hmm, not sure. Maybe if it was softened? So pureed apple or stewed fruits?
May 31st, 2011 at 11:42 am
Love your show ,and i am going to make the pie for my ladies luncheon on Sunday .I hope it turns out half as good as yours .Cheers
May 31st, 2011 at 11:43 am
Ummm, while I WISH I had a show, I am merely the messenger here, having made it and loved it and reproduced it on my blog. Good luck all the same though!
May 31st, 2011 at 5:29 pm
Can anyone please tell me how I can get the recipie for the salmon & prawn bake that Jamie cooked on the 30 min meals show the same night he did the banoffee pie (aired on channel 10 last sunday 29th May). Want to cook it tonight and i’m trying to remember what he did. Thanks
May 31st, 2011 at 7:32 pm
Gosh that was good wasn’t it. No idea I’m afraid short of buying his book (on top of my current wish list!) just keep googling it as someone might do as I have w/ the bannoffee pie.
June 1st, 2011 at 9:41 pm
I just caught the end of this show and was hoping you could help with the recipe for the salmon dish – it looked sensational.
June 15th, 2011 at 6:25 am
hello every body^^
well think you very much dear to post this recipe for us i have already done it.i just have a question; did the mixture(milk+banana) have a “bitter taste” or its just mine which have it!!?
think you!!
June 15th, 2011 at 10:27 pm
Hmmm, maybe the bananas were a bit green?
June 16th, 2011 at 4:25 am
don’t think so..they were ripe enough..?
i had a very nice pie everything was perfect,there was just this aftertaste of bitterness in the mixture:-S..
don’t know may be i’ll try to less caramelize the sugar..even if it was normally done..
any way,think you very much!!
March 1st, 2012 at 1:58 am
My pie was a little bitter at first too. However, after sitting a day in the fridge it was perfect. I think the bananas and mix might have come together and “set” creating a bit more sweetness. I think my initial bitterness was caused by letting the sugar brown just a few seconds too long. If you did that as well then maybe we can deduce we both let it caramelize just a bit too long!
July 1st, 2011 at 11:31 am
Have never used a store bought pie shell – and they are not available here in Phuket, Thailand, but HOW BIG IS THE PIE? I can make it myself, but looking at the “ingrediments” cannot tell if it should be 7″, 8″,9″ or 10″
July 1st, 2011 at 9:12 pm
John, think it is an 8inch pie crust but will check for you. It is small, I will say that.
July 9th, 2011 at 8:47 pm
Love this! All my dinner guests love it too!
November 4th, 2011 at 8:03 pm
YAY!
September 26th, 2011 at 5:37 pm
Why did my pie taste really bitter? was the sugar cooked for too long?
September 26th, 2011 at 7:41 pm
Weird. The sugar being over-cooked would be my guess too.
November 4th, 2011 at 8:03 pm
Just realised it could also be that your bananas were under-ripe/green.
January 16th, 2012 at 9:38 am
so did mine!
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March 14th, 2012 at 1:59 am
Mine was really bitter too and the caramel banana misture didn’t look as dark as the picture in the book so i don’t think I overcooked it
November 3rd, 2011 at 10:55 pm
Camp coffee made me laugh…I had a Priscilla Queen of the Desert flashback. Transvestite coffee… that’ll be hard to miss at Woolies….
November 4th, 2011 at 8:06 pm
Love it. It’d play to all those people scared about gay marriage – they’d be all, ‘see, SEEEE – now they’re producing their OWN beverages! OH THE HUMANITY!’
November 4th, 2011 at 7:58 pm
Hi! I made the banana and milk mixture, melted the caster sugar and accidentally added the sugar to the banana/milk (rather than adding the banana/milk to the caster sugar- If you understand me.) I poured it in fast and stirred as soon as I could, but the toffee seized up on me and I ended up with clumps of toffee in the banana/milk mixture. (I’ve never had experience with cooking toffee before) So I thought that perhaps adding the hot to the cold would be what seized it up; so I made it all again and added the cold mixture to the hot melted sugar- like the recipe suggested- I mixed it fast too… but it seized up on me again! Is this what happened to everyone else? I thought that the sugar was meant to stay a liquid and swirl into the banana/milk. Obviously not. If you have been patient enough to read my ramble and have any pointers I would be very glad to hear them…I can’t wait to taste this pie!
November 4th, 2011 at 8:05 pm
No no no – you’re doing it all OK – the toffee is going to seize regardless of what you do because it’s so blindingly hot and you’re adding a not blindingly hot mixture to it – you just keep stirring it over heat until the toffee melts back into the banana milk mixture. Bear in mind it’s not the prettiest of looking mixes!
April 3rd, 2012 at 7:49 pm
My problem’s the same! I watched the 30 minute meal (German translation) again and again. Jamie’s German voice said: “add the banana milk and stir, stir, stir … after 20 seconds, the sugar melts again and it will get smooth” But even after 2-3 minutes I had sugar-stones swimming in banana milk. What’s wrong? The temperature? Bad translation (and the sugar needs 5 minutes?)?
November 4th, 2011 at 9:01 pm
UH HUH! Now I get it! You’ve really helped me out – thank you! I was kind of scared when it started seizing up on me… So the upshot of it all is…keep heating it and it will melt in. Good! I will do that next time. Is it okay to heat the sugar on a lower heat or not? Thanks again!
January 16th, 2012 at 9:40 am
ha ha hA I just googled “jamie oliver banoffee pie recipe doesnt work, and this is where I was directed!!!
it was disgusting and I had FOUR tries! Ditched the banana milk toffee bit in the end. tasted like bitter GRASS clippings.
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January 29th, 2012 at 6:59 pm
FOUR! I have no idea dude. Maybe the bananas weren’t ripe enough? or you didn’t let it remix together long enough? Or I don’t know. Hate that though, it sounds like me and macarons – three tries and they’re out. Have never ever worked for me. Ever.
January 29th, 2012 at 2:23 pm
made the caramel twice, and gotta say it tasted gross! tasted burnt and horrible, home made toffee or caramel is gross, was bitter and and not sweet, just yuk!
January 29th, 2012 at 7:02 pm
Noooo! There are quite a few who say the caramel hasn’t worked for them and I’m afraid I’ve got no answers. Perhaps it’s got something to do with the ripeness of the bananas? I remember when we first made it I thought it was a disaster but kept stirring and it came together. Who knows.
February 14th, 2012 at 10:08 pm
Toffee mixture was bitter here too. Used the Bushells coffee mix as well. Looked on other websites and the coffee mixed into the cream isnt used.
February 19th, 2012 at 4:00 am
Thankk you so much!
I finally found the recipe for this delicious pie!
February 21st, 2012 at 6:47 am
Hey thanks for putting up this recipe! His recipes are great but most of the time I don’t manage to write down the recipe
I’m really in the mood to make this pie. Bought the pie crust already, just missing that coffee sauce. Do you think I could use something else instead, maybe caramel sauce??
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February 22nd, 2012 at 9:57 am
hmm, not sure – it could work but don’t hold me to it!
April 13th, 2012 at 9:26 pm
so I came to comment on another post and saw this and was all OMG WHAT IS THIS THING THAT I MUST SHOVE INTO MY FACE IMMEDIATELY.
You are totally making this for me the second I move in. Deal?
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