Banoffee Pie is a big deal in England. Everyone knows about it, everyone makes it, everyone eats it, everyone loves it. So why isn’t it so well-known in America? Maybe because “banoffee” doesn’t roll off the tongue like “peCAN” (“puhcahn”?). Maybe it’s because England is doing its best to make us think that they eat only terrible food like beans on toast and spotted dick pudding (honestly, England?).
Regardless, this recipe needs to get more Pinterest time in the US. It’s fast, easy, cheap and delicious (am I describing the pie, or me in my youth?).
Since it’s barbecue season, and everyone needs to have an easy dessert in their recipe repertoire, may I present to you my version of Banoffee Pie…
Gather up your insanely easy ingredient list: graham cracker crust, bananas, caramel, whipped cream, and a little chocolate.
Now, you can get fancy and make your own crust and caramel, but why make an easy dessert more difficult? This is a potluck dish, a barbecue contribution; those people won’t appreciate your crust-from-scratch efforts! Save your strength.
Cut up a few bananas into bit-size pieces and layer them onto the graham cracker crust. Then grab your caramel and start spreading. (Side note: Brits call this toffee, which is how this pie gets its name. Banana + toffee = banoffee.)
If you want to make your own caramel, just boil an unopened can of sweetened condensed milk for three hours. But who’s got time for that?
I do make my own whipped cream, but that’s mainly because I have one of those cool whipped cream dispensers with the N2O cartridges that I love to play with. Regardless, I suggest you make your own because store-bought whipped cream is just a tad too sweet on top of all that caramel.
I always make two pies: one for friends and one for me.
Garnish it all with some shaved chocolate, and tuck it away in the frig for at least an hour to firm up the caramel.
Then take it to your potluck and wow all your friends with your uniquely delicious dessert.
The bananas are the perfect balance to the sweet caramel. The slightly sweet whipped cream cuts the stickiness of the caramel, making it all go down smooth. And the crunchiness of the crust creates the perfect texture combo, like a tango on your tongue.
And it all took 15 minutes to throw together. What could be better than that?!
- Graham cracker pie crust
- 2-3 bananas
- 1 jar Conchita Dulce de Leche (caramel)
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 2-3 chunks dark chocolate (for garnish)
- Slice bananas and layer on crust. Spread Dulce de Leche on top of bananas. Set aside.
- Combine heavy whipping cream and sugar in a bowl and beat with an electric mixer until stiff. Spread whipped cream over Dulce de Leche. Shave or grate chocolate over whipped cream for garnish.
- Refrigerate for one hour to let pie set.