Banoffee Pie – Recipe of the Day


Banoffee Pie is exactly what it says – the absolutely amazing combination of banana and toffee – all layered with whipped cream in a homemade graham cracker crust. This is a traditional British dessert, but also quite popular in the U.S. Once the toffee sauce is made, it all comes together in less than 30 minutes. It definitely looks better if you refrigerate before serving, but if your family is like mine, they may not wait that long. Just scoop it up and savor every bit of this sweet, creamy dessert.


  • 1 can (14 ounces) sweetened condensed milk
  • 1¼ cups graham cracker crumbs
  • 6 tablespoons sugar, divided in half
  • 5 tablespoons butter, melted
  • 2 large (or 3 medium) bananas, sliced
  • 1½ cups chilled heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup shaved (or chopped) semi- or bittersweet chocolate


  1. Prepare the Toffee Sauce
  2. Place the can of sweetened condensed milk in a saucepan and cover with water. (Remove the label, but don’t open the can!)
  3. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you’re patient enough to wait for 3 hours it is better).
  4. DO NOT LET THE PAN BOIL DRY! Check it regularly- set a timer if you have to and add water when necessary.
  5. NOTE: While the milk is simmering – make the crust – see directions below.
  6. Remove can from pan; let cool until warm. (Do not open too soon as milk may spurt if can is hot.) I recommend that you open in very carefully in the sink.
  7. The condensed milk will look like creamy brown caramel (toffee).
  8. Stir the caramel (toffee sauce) in the can with a fork to remove any lumps, then pour into the graham cracker crust and let it cool.
  9. Refrigerate until cold.

ALTERNATE TOFFEE SAUCE (If you are pressed for time) 1 stick of unsalted butter

    • ½ cup (4 oz) packed dark brown sugar
    • 1 can(14 oz) sweetened condensed milk


    1. Melt the butter in a small saucepan.
    2. Stir in the brown sugar and melt over low heat.
    3. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously. The toffee should darken slightly.
    4. Pour the filling into the graham-cracker crust.
    5. Cool and chill again for at least one hour until the caramel is firm.

Make the Crust
1. Set the oven rack to lower middle position and heat oven to 325° F.
2. Crust and mix graham crackers crumbs and 3 tablespoons of the sugar in a medium-sized bowl.
3. Add butter and stir with a fork until thoroughly blended.
4. Pour the mixture into a 9” glass pie plate and spread evenly over the bottom of the pie plate.
5. Use a flat-bottomed cup or glass to press crumbs evenly over pan bottom and up the sides.
6. With your hands press crumbs around the top edge to even the crust and secure loose crumbs.
7. Bake until fragrant, about 15 minutes.
8. Let cool to room temperature.

Complete the Pie
1. Slice bananas thinly and layer them on top of the toffee filling.
2. Whip the cream remaining sugar and vanilla to fairly stiff peaks and spread it over the bananas. (Unsweetened cream is preferred by some people because it cuts the sweetness level of the pie – sweeten to your personal taste.)
3. As you layer the whipped cream make it as thick as you prefer – I prefer a thin to medium layer, but some love it thick.
4. Dust with cocoa or grated semi-sweet chocolate.
5. Refrigerate until ready to serve (can be made several hours before serving).
6. Serve in thin slices with hot fresh coffee.
7. Enjoy every single bite!


, , , ,