Sunday, May 10, 2020

Banoffee Pie

Banoffee Pie

A classic combination of bananas and caramel, layered in a crunchy graham cracker crust and topped with whipped cream. You will fall in love!


  • 4 tbsp. melted salted butter
  • 12 oz fine shortbread crumbs

  • 14 ounce can sweetened condensed milk
  • 1/2 c (100g) granulated sugar
  • 1 c (226g) butter
  • 2 bananas

  • 2 tbsp. confectioners sugar
  • 2 c (476g) heavy whipping cream

  1. Prepare 8-inch springform pan.

  1. In a bowl, combine shortbread crumbs and 4 tbsps melted butter with a fork. Press mixture into springform pan.

  1. In a medium saucepan, melt butter and sugar over a low heat, stirring all the time until the sugar has dissolved.
  2. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. (It took about 6 minutes for the mixture to come to a boil.) Spread the caramel over the shortbread crust, cool and then chill for about 1 hour or until firm.
  3. After pie has chilled, you can add the bananas. Slice bananas into 1/4-inch slices and place over the top of the pie. This can be done in concentric circles or just piled on, as the bananas will be covered with whipped cream.

  1. In a stand mixer with whisk attachment, whip cream until stiff peaks are just about to form. (about 1 1/2 minutes) Beat in confectioners sugar until peaks form. Make sure not to over-beat.
  2. Place whipped cream in pastry bag and pipe out swirls onto the chilled pie, then cover in chocolate jimmies. (sprinkles)
  3. Drizzle with caramel sauce if desired. Enjoy your dessert!