Banoffee Pie

Ripe bananas equals a crazy search for something delicious to do with them that doesn't involve bread. And I found it! This pie was simple, creamy, and delicious. I had no idea that toffee could be so easy to make and the combination of the toffee with the bananas was so good. Next time you have ripe bananas this is the recipe you should make.

Banoffee Pie

Recipe Source: CinnamonSpiceandEverythingNice.com

Crust
9oz Graham Crackers, crushed
8 Tablespoons Butter, melted

Toffee sauce
1/2 cup Dark Brown Sugar, packed
1 - 14oz can Sweetened Condensed Milk
8 Tablespoons Butter

Filling
1 1/2 cups Heavy Cream
2 Tablespoons Powdered Sugar
5 medium Bananas, ripe

Crust

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Combine the graham crackers with the butter. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the pan. Bake for 8 minutes.

Toffee Sauce

1. Combine the sugar and 3 tablespoons of water in a medium saucepan over medium low heat, stir until sugar dissolves. Heat until the sugar boils, do not stir, for 5 minutes. Whisk in the condensed milk and butter, continue whisking for five minutes or until the sauce thickens slightly.

2. Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for a half hour or until the caramel is firm. Keep the remaining caramel sauce at room temperature.

Filling

1. Using an electric mixer, beat the cream until thick and very soft peaks form. Thinly slice bananas into discs and gently fold into the whipped cream. Spoon into the pie crust. Refrigerate for 1/2 hour.

2. Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving. Best if eaten within 24 hours.

I shared this at
Sweets for a Saturday