Go Back

Banoffee Pie

A delicious dessert combining layers of caramel, bananas, and whipped cream on a crunchy shortbread crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, British
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups shortbread crumbs
  • 6 tablespoons salted butter, melted
Filling
  • 1/4 cup unsalted butter For making caramel
  • 1/4 cup brown sugar, packed
  • 1 can (14 ounces) sweetened condensed milk
  • 3 medium bananas, sliced into rounds, divided Use ripe bananas for best flavor
Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Method
 

Preparation of Crust
  1. Spray an 8-inch springform pan with parchment paper and nonstick cooking spray.
  2. Blend the shortbread crumbs with melted salted butter and press into the bottom and halfway up the sides of the pan.
Making the Caramel
  1. In a medium saucepan, melt the unsalted butter and brown sugar over low heat, stirring until smooth.
  2. Add sweetened condensed milk and bring to a low simmer, stirring for 16 to 18 minutes until thick and golden.
  3. Remove from heat and let it cool slightly.
Preparing the Cream
  1. Whip heavy cream in a stand mixer until stiff peaks form.
  2. Fold in confectioners' sugar carefully.
Assembling the Pie
  1. Layer half of the banana slices over the crust.
  2. Cascade the caramel over the bananas, then add the remaining banana slices.
  3. Top with whipped cream.
Chilling
  1. Chill the pie in the refrigerator for at least 1 hour or overnight.

Notes

Best enjoyed within 2 to 3 days. Serve chilled with extra shortbread crumbs on top.