Banoffee pie is a British favorite that pairs sliced bananas with a layer of caramel-y dulce de leche and fluffy whipped cream. It’s easy to make and always a hit!
Graham cracker crust Sweetened condensed milk Bananas Heavy cream Granulated sugar Vanilla extract Cocoa powder
Pour the condensed milk into a dish, then place it inside a bigger dish and fill this dish with enough water to come halfway up the sides of the pan with the condensed milk. Bake for 90 minutes, or until the milk is thick and caramelized.
Set dulce de leche on a wire rack to cool to room temperature, then whisk until smooth. Refrigerate for at least 4 hours.
Bake the pie shell then let cool to room temperature. Pour the dulce de leche into the crust. Arrange the sliced bananas on top.
In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla. Beat until stiff peaks form.
Spread the whipped cream on top of the banana layer and smooth it with a spatula. Garnish with a dusting of cocoa powder, then slice and serve.
The name “banoffee” is a combination of the words “banana” and “toffee” because this dessert is made with bananas, toffee, and whipped cream.
If you have a weakness for banana cream pie or banana pudding, you’re going to love banoffee pie too!