Take a bite of this pie, letting the crust crumbling underneath your fork and taste the thick, creamy caramel, set below bananas topped with a smooth layer of fresh whipped cream. You’ll go straight back to childhood with nostalgic, comforting flavors.
I was taught how to make this pie by my distant English relative who warmly welcomed me into her home when I was a lonely 19-year-old backpacker on the tail-end of a five-month Euro-trip. Pat brushed it off as if it was no work (it isn’t, really) and nothing to write home about, but write home I did. Maybe it was because I was running out of money at that point, and every crumb of free food tasted gourmet, but I truly think it’s due to classic flavors, easy preparation, and cheap ingredients.
And of course, the love that held everything together. You can’t beat it.
You can make this recipe even easier by purchasing a graham cracker crust, but I like to make mine because I use a rolling pin to crush the graham crackers and that’s super duper fun. You can also purchase a can of caramel making this nearly a 5-minute recipe, but again, bubbling caramel over the stovetop is just…heaven. Enjoy.
Easy Banoffee Pie
Prep time: 30 mins
Total time: 30 mins
This classic English dessert is simple and sweet, with the flavors of banana, caramel, and cream taking you back to childhood. To make graham cracker crumbs, simply place the graham crackers in a Ziploc bag and roll over the bag with a rolling pin.
Graham cracker crust
- 2 cups graham cracker crumbs
- ¾ cup butter, melted
- 1 teaspoon cinnamon
- ¾ cup butter
- 1 ¼ cup brown sugar
- 1 teaspoon vanilla
- pinch coarse salt
- ½ cup 2% milk
- 3 large bananas
- 250 ml whipping cream (35%)
- 1 teaspoon cocoa
- Place the graham cracker crumbs, melted butter, and cinnamon in a mixing bowl and stir with a spatula to combine. Press crust into a 9×5 pie pan and place it in the fridge.
- In a small saucepan, add the butter, sugar, vanilla, and salt. Heat over medium, stirring continuously, until the sugar dissolves.
- Add the milk and bring the caramel to a boil, stirring continuously. Let the caramel boil for 5 minutes, stirring until it has thickened.
- Remove the caramel from the heat and pour it into a bowl. Place the bowl in the fridge (or freezer) to let the caramel cool and thicken.
- Slice the bananas about ¼ inch thick.
- Pour the cooled caramel over the pie crust. Layer the bananas evenly over the caramel. You should have 2-3 layers of bananas.
- Whip the whipping cream using a whisk, a hand mixer, or a blender. Spread evenly overtop the bananas.
- Dust the whipped cream with cocoa powder. Chill in the fridge for at least one hour before serving.