Banoffee Pie

Total Time:
2 hr 5 min
20 min
1 hr 45 min

8 servings

  • 1 1/2 cups graham cracker crumbs
  • 10 tablespoons butter, softened
  • 2 (14-ounce) cans sweetened condensed milk
  • 3 large bananas
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

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Cooking Tips
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3.8 208
An easier way to make the toffee is to place the unopened tin of condensed milk in a large pot, cover it with water, bring it to a boil and then simmer for 2 hours (just check every 15min or so and replenish the water if needed to keep tin submerged). Leave it in the water to cool down. Pull it out when you are ready for it. Open the tin and spoon it out. item not reviewed by moderator and published
the crust came out delicious, the cream a little sweet item not reviewed by moderator and published
Wish I had read the reviews before trying to make this! item not reviewed by moderator and published
My countless trips to London as an International flight attendant endeared me to Banoffee Pie decades ago. Their version uses McVitie's Digestive Biscuits for the crust (I buy those at either Publix or Kroger's, and no added sugar as the toffee is ultra sweet already. Instead of the tedious process of making toffee, I simply use Nestlé's La Lechera Dulce de Leche. Open two cans and pour into the crust. Delicious, simple and EASY! item not reviewed by moderator and published
In the end, this recipe was good BUT I had to make some modifications to make it work. I should have read the reviews beforehand. First off, making the filling with the condensed milk took a very long time. The directions say an hour and a half and I can tell you this took at least 3 hours. I had to crank the heat up at one point to 400 to make it brown. When it was done I took it out of the oven and put it in the fridge to cool. I noticed that it started to get chunky, but all I had to do was whisk it for a bit and the consistency went back to normal. I tasted the filling and it was very sweet of course, so I modified the whipped cream to NOT be as sweet as the directions suggest. The pie did not have enough time to cool as much as I would like but it was a decent consistency when I served it. Everyone seemed to love it and I thought it came out quite well..but if I had more time to make it it would have thickened up a bit more I think and would have been better. item not reviewed by moderator and published
I am an experienced home cook / baker and this recipe was an utter failure. Milk did not caramelize as per instructions, and pie was runny like cream never set up. I would not waste my time or ingredients trying this one again. Horrible. item not reviewed by moderator and published
Good but too sweet. item not reviewed by moderator and published
I made the following changes only because it would be too sweet. Do only 1 can and bake @350 for 3 hours adding more water to larger pan half way through. Let cool, then refrigerate for 3 hours. Beat 1/2 pint heavy whipping cream, 1 tsp. Instant banana pudding until stiff peaks add thick toffee and beat on high. Cover pie crust with toffee cream then bananas. Make the following cream to ensure will or separate. Stabilized cream for pies 1 pint heavy cream 1 tablespoon instant banana pudding powder 1/3 cup confectionary sugar 1 tsp vanilla Mix on low until combined, then on high until Stiff peaks form. item not reviewed by moderator and published
I tried this recipe with great expectations today. First off 10 tablespoons of butter was way too much. I had to throw that away and start over. I also found that trying to caramelize the milk at 300 degrees for 1&1/2 hours is not enough. I looked up the Eagle Brand Condensed Milk instructions for it and it say to use a 425 degree oven for 1-1 1/2 hours. This was after I ended up with a runny soupy pie. Next time I will use Eagle Brands instruction. I have to say I was disappointed in this pie but I will try it one more time. item not reviewed by moderator and published
I love the flavor, but I cooked it for an hour and a half, even a bit longer (and I'm at sea level but it still came out Way looser than it should. I even chilled the toffee filling. I've made this before useing the cooked can method, it takes longer but it was definatly worth it. I don't like serving banana toffee soup : item not reviewed by moderator and published
The can could explode. Better to puncture the can, place in 3-5 qt pan, fill with water up to 1/2" of can's top. Simmer 3.5 hrs approx. Watch that water does not boil over top of can. item not reviewed by moderator and published
It absolutely will not explode, the can is more than capable of handling the pressure. BUT the can should be allowed to cool completely before opening, because the pressure will cause the caramelized milk to shoot out. item not reviewed by moderator and published

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