Banoffee Pie is probably the most requested dessert in our family. I make it maybe 2-3 times per year max- it's so special. Filled with gluten, sugar and dairy, Banoffee will knock your socks off every time you eat it! I usually make it for our Holiday Gatherings and it has never received one bad review.
This pie gets it name from the combination of ingredients : Banana’s and Toffee. The flavors work together in a beautiful way to create a pie unlike any you have tried before! trust me!
If you are from England or any of the Commonwealth Nations you will already know this recipe and probably can make it in your sleep. Most Americans have never heard of it… I’m letting the secret of Britain’s best dessert recipe out of the bag!
I find this is best made a day in advance, it’s just better the second day!Either way, you must allow this to sit in the fridge for at least 1 hr before serving… this will ensure the butter has time to harden and create a firm crust!
1 can of sweetened condensed milk
1 1/2 packages of graham crackers, there are usually 3 individually packaged sleeves in each box, I use 1.5 of them. (or 1 package of Digestive Buiscuts if you live in where you can find them. They are my favorite for this recipe but hard to find!)
1/2 cup butter (grassfed will taste better)
1 1/2 cup heavy whipping cream
For the Toffee:
1. First, we have you boil that can of sweetened condensed milk and turn it into Toffee ! In a saucepan with a lid, place the unopened can and cover it with at least 1 inch of water. Put the lid on the pan and bring the water to the boil, then turn it down to a simmer and allow it to simmer with the lid on for 3 straight hours. Do yourself a favor and set a timer so you don't forget about it and burn it! ( You can do this faster in the instant pot, set to high pressure for 45 mins. Release the steam and then continue the recipe as normal)
2. This can of Toffee can be kept unopened in the fridge for weeks ... but I recommend you leave it to cool for an hour or so and then use it in this recipe.
For the Crust:
Put all the Graham Crackers into a food processor and pulse until they are fine crumbs. (I've also done it with a ziplock bag and rolling pin...)
Melt the butter and then add it directly into the food processor with the graham crumbs. Pulse again to combine fully.
Press the graham cracker mixture into the bottom of a pie dish, making sure you push it down firmly so it will hold together once it's cooled and sliced.
Slice the bananas and lay them all across the graham cracker crust.
Open the can of toffee (the sweetened condensed milk) and spread it in an even layer on top of the bananas. This might get messy and not be fully even or flat but it really doesn't matter because...
Now you're gonna top it with whipped cream. Whip your cream until soft peaks form and then spread that all over the pie. Sealing in the toffee, taking the cream right to the edge of the pie.
You can finish this with a few chocolate shavings if you like.
Note: This is honestly better of you make it the day before, and refrigerate it overnight. You don't have to, but it just does something to the flavor.