Banoffee Pie is a decadent dessert featuring layers of creamy toffee, fresh bananas, and whipped cream on a buttery graham crust.
Originally created in England in the 1970s at the Hungry Monk restaurant, Banoffee Pie has become a beloved treat around the world for its irresistible combination of flavours and textures.
This version is extra special, made with sweet Bermuda bananas for a unique touch of home!
Ingredients
2 cups graham cracker crumbs
10 tablespoons unsalted butter melted
¼ cup brown sugar
1 pinch kosher salt
2 cups dulce de leche, divided
6-8 Bermuda bananas sliced, plus additional, for garnish (about 3 large bananas if you are buying them)
½ cup toffee bits plus additional, for garnish
1 pint heavy whipping cream
3 tablespoons granulated sugar
½ teaspoons vanilla extract
Instructions
You can make dulce de leche or buy it – if you’re making it do that now.
Preheat oven to 350°F.
In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, and salt.
Firmly press mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
Bake until lightly set, about 8 minutes. Set aside.
Pour 1½ cups dulce de leche into bottom of crust.
Top with bananas, arranging in concentric circles, overlapping slightly.
Sprinkle with ½ cup toffee bits; drizzle with ¼ cup dulce de leche.
Using a stand mixer or hand mixer, beat cream and 3 granulated sugar at medium high speed until soft peaks form. Stir in vanilla.
Spoon whipped cream over banana layer.
Drop teaspoons of dulce de leche over whipped cream layer; swirl using the back of a spoon.
Refrigerate 30 minutes to 3 hours.
Garnish with shaved chocolate or cocoa powers or toffee bits – whatever you want!
