This is one of the greatest things I’ve ever made. And it was so easy . Semi-homemade, actually. It’s a great dairy dessert for when you don’t have much time to work but want to impress someone. Or, if you’re just in the mood for a great banana dessert but don’t want to go through the process of making a banana cream pie.
I’m not gonna lie, this takes a little while to make. It takes some advance planning, unless you have toffee ready to go in your pantry at all times. Yup, you might want that, actually. This dessert is that worth it. So it takes a while if you’re not prepared, but it’s really not hands-on time. It takes about 3 1/2 hours to make the toffee. But that can be done months in advance! You read that right, I said months. Or you can make it a day in advance, or a week, if you manage your time right. And it’s super easy. All you have to do is buy a can of sweetened condensed milk. Then, peel off the label, put it in a large pot, fill with water, and boil on your stovetop for 3 1/2 hours. Then, let cool fully before opening.
Banoffee Pie, adapted from here:
- 1 package graham crackers
- 3 tablespoons butter, melted and cooled
- 1 can toffee*
- 2 bananas, sliced into circles
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
1. Make the Crust: Preheat the oven to 350 degrees.
2. Take graham crackers and break them into pieces, then place into your food processor (or, if you don’t have a food processor, put them in a zip top bag and crush with a rolling pin) and grind until they’re fine crumbs.
3. Run the food processor and pour in the melted butter, process until it all comes together when you squeeze it into clumps.
3. Line your pie plate or tart pan with the graham cracker crumbs.
4. Bake for 10 minutes.
5. Assemble the pie: Place the banana slices in a circular pattern on the pie crust. Or just throw them in there, they mess up during the next step, anyway.
6. Pour the toffee over the bananas, and spread evenly over the pie crust.
7. Make the Whipped Cream: In the bowl of your stand mixer, whip the heavy cream, sugar, and vanilla, until soft peaks form.
8. Top the pie with whipped cream and refrigerate for at least one hour.
9. Serve and enjoy!