Description
Irresistible Banoffee Pie brings together British dessert magic with creamy bananas, dulce de leche, and whipped cream atop a buttery graham cracker crust. Sweet caramel and ripe banana layers create a heavenly indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 5 medium-sized, ripe yet firm bananas
- 1 can (14 ounces / 397 grams) of sweetened condensed milk
- 1 ½ cups (360 milliliters) heavy cream
Crust Ingredients:
- 9 ounces (255 grams) of dulce de leche-flavored Maria cookies or graham crackers
- 8 tablespoons (113 grams) of melted butter
Caramel Sauce Ingredients:
- ½ cup (100 grams) of dark brown sugar (packed)
- 8 tablespoons (113 grams) of butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 9-inch (23-centimeter) springform or deep dish pie pan by lining the bottom with parchment paper.
- Pulse graham crackers in a food processor until finely ground. Mix the crumbs with melted butter until the mixture holds together when pressed. Firmly press the crust mixture into the bottom and up the sides of the prepared pan, creating a 1½ to 2-inch (4 to 5-centimeter) high border. Bake the crust for 8 minutes until lightly golden.
- Create the toffee sauce by combining granulated sugar and water in a medium saucepan over medium-low heat. Stir until the sugar dissolves completely. Increase the heat and let the mixture boil without stirring for approximately 5 minutes.
- Whisk condensed milk and butter into the boiling syrup. Continue stirring for an additional 5 minutes until the sauce thickens and develops a rich caramel color.
- Remove the toffee sauce from heat and pour one cup (240 milliliters) evenly across the cooled crust, ensuring both base and sides are coated. Refrigerate for 30 minutes until the caramel layer sets partially.
- Whip heavy cream using an electric mixer until soft peaks form. Thinly slice ripe bananas and gently fold them into the whipped cream.
- Carefully spread the banana-cream mixture over the chilled caramel layer. Return the pie to the refrigerator for an additional 30 minutes to firm up.
- Warm the remaining toffee sauce on low heat if needed. Allow it to cool slightly, then drizzle generously over the top of the pie. If the sauce is too thick, add a small amount of milk to achieve the desired consistency.
- Refrigerate the pie for a final 15-20 minutes before serving. Optionally, garnish with fresh banana slices just before presentation for added visual appeal and freshness.
Notes
- Keep ingredients chilled and measured before starting to ensure smooth preparation.
- Timing matters significantly when creating caramel sauce, watching carefully prevents burning.
- Graham cracker crust requires gentle pressing to maintain even texture without crumbling.
- Room temperature condensed milk blends more seamlessly into caramel mixture.
- Electric mixer works best for achieving perfectly whipped cream consistency.
- Ripe bananas provide optimal sweetness and creamy texture for filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking, Boiling, Blending
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 484 kcal
- Sugar: 30g
- Sodium: 173mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg