Banoffee Pie Recipe
This Banoffee Pie recipe consists of a delicious graham cracker crust topped with smooth toffee, banana slices, and freshly whipped cream. This banana toffee pie is easy to make and even easier to devour!
Have you had Banoffee Pie before? I’m sure some of you are currently shaking your head thinking, “What in the world is Banoffee Pie? And where did it come from?”
I had those same thoughts.
Banoffee Pie is an English dessert. It’s simply a crust (which I chose to use a graham cracker crust… because duh, it’s the best), some toffee or dulce de leche, and bananas. And you know what, this dessert is seriously amazing.
When you bite into this banana caramel pie there’s an explosion of textures! Your teeth sink into the light and airy fresh whipped topping, then you hit the subtle flavor and soft texture of the bananas. Next you have the silky smooth toffee that’s set upon a sweet and crunchy graham cracker crust. The textures and flavors compliment each other SO well.
I wanted to make Banoffee Pie for Thanksgiving dessert, but my husband vetoed the idea because he didn’t think it was “traditional enough.” Well, there’s nothing more traditional than an ACTUAL English dessert!
We’ll make it for Thanksgiving next year 🙂
How to make Banoffee Pie
If you want to make a SUPER simple Banoffee Pie you could easily make a graham cracker crust, spread a can of dulce de leche overtop of the crust, gently place sliced bananas over the dulce de leche, and then top with whipped cream. Done.
But because I didn’t want it to be that simple 🙄 we’re going to make our own toffee. But homemade toffee is goooood folks! So make it!
Start by making a graham cracker crust. You’ll need the following ingredients:
- Graham cracker crumbs
- Cinnamon (every good graham cracker crust has a hint of cinnamon in it).
Using a tart pan with a removable bottom, line it with the graham cracker mixture. Use the bottom of a glass cup, or the bottom of a measuring cup pat down and smooth the crust. This will help you achieve a seamless and smooth Banoffee Pie crust.
Bake the pie crust for 7-8 minutes and then let it cool completely.
Add the butter and brown sugar to a saucepan. Once the butter has melted add a can of sweetened condensed milk. Bring the mixture to a boil. Boil for a couple of minutes. The mixture will thicken and deepen in color.
Pour the homemade toffee over the crust. Place in the refrigerator once again, but this time for 2 hours or so, or until the toffee has firmed up.
Once firm, place sliced bananas atop the toffee and spread (or pipe) freshly whipped cream over the bananas.
Garnish with chocolate shavings, chocolate curls, or chocolate sprinkles.
Don’t wait long to eat this amazing dessert! It’s to die for!
How long does Banoffee Pie last?
Banoffee Pie will last 2-3 days in the refrigerator. However, It’s soooo good you’ll want to eat the entire pie in one sitting, or at least snack on it throughout the entire day. Not that I’ve ever done that before… 😊😉
Drool worthy desserts that will def test your self control:
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A delicious graham cracker crust topped with smooth toffee, banana slices, and freshly whipped cream.
- 1 1/2 cups graham cracker crumbs (about 11 full crackers crushed)
- 6 tablespoons unsalted butter melted
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup dark brown sugar packed
- 1 14 oz can sweetened condensed milk
- 3 bananas sliced
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- chocolate shavings, swirls, or sprinkles for topping
Preheat the oven to 350°F. Set the oven rack to the middle position of the oven.
In a medium size bowl combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix to combine.
Spread the graham cracker crumbs into a 9 inch pie plate or tart dish*. Press the crumbs evenly up the sides and along the bottom of the dish. Bake for 7-8 minutes. Remove the crust from the oven and allow it to cool completely.
To make the filling, add the butter and brown sugar in a saucepan. Stir over medium low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from heat and pour over the crust.
Chill the crust and toffee for 2 hours or until firm.
Whip the cream and powdered sugar until stiff peaks form.
Place the sliced bananas overtop the toffee. Spread the whipped cream overtop of the banana slices.
Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired.
Pie must be stored in the refrigerator. Will keep for 2-3 days.
Adapted from Recipe Critic
Use a tart dish with a removable bottom.