This DECADENT, INCREDIBLE dessert is SO EASY to make!
Try it once and you will NEVER FORGET IT! It will make your eyes roll back into your head!
It’s a creation of Nigel Mackenzie of Great Britain and it has become a classic there. He should be knighted for this.
It is TRULY so basic and easy to make, which makes it even BETTER!
You can buy dulce de leche or just make your own like I do with a can of sweetened condensed milk.Â
Just throw a can in a pot of water and boil it up. Full instructions are in the recipe.
In Great Britain they use Digestives (biscuits/cookies) for the crust. You can find these at World Market.
OR just go the American way and use graham crackers.Â
Open up the dulce de leche and spoon onto the crust. Gently spread with a spoon.
Top off with sliced bananas.Â
Whip together the whipping cream, powdered sugar, cream cheese and vanilla. *Adding the cream cheese stabilizes the whipped cream.
Spread over the bananas.Â
Spoon on the leftover dulce de leche and then criss-cross with a butter knife.
Chop up some chocolate to garnish the top.
Refrigerate for at least two hours. Three if you can stand it!
ENJOY EVERY BITE!
Banoffee Pie
Banana+toffee=Banoffee! A decadent dessert from our friends across the pond. @mostdeliciouslife.com
Equipment
- 1 8-9inch pie plate or springform pan
Ingredients
- 1½ cups graham cracker crumbs (about 10) **or British digestive biscuits
- 2 Tbsp sugar
- 1 Tbsp brown sugar
- 7 Tbsp melted butter
- 1¼ cup dulce de leche **or 1 can sweetened condensed milk
- 2 large bananas
Whipped Cream
- 2 cups (1 pint) heavy whipping cream
- ¼ cup powdered sugar **can use granulated sugar
- 2 ounces cream cheese, softened
- 1 tsp vanilla
Topping
- 1 Symphony chocolate bar with toffee
Instructions
- If you are using the sweetened condensed milk to make dulce de leche, you will want to do this several hours before making the pie. Place the unopened can in a large saucepan or dutch oven and cover with water by about 2 inches. Bring to a boil, When the water is boiling, turn heat to medium low and mostly cover with lid allowing some venting. Adjust temperature as needed to keep it at a low boil.Allow to simmer for 3 hours. If the water runs low pour in boiling water to continue cooking, keeping the can submerged. Remove can and allow to cool before opening.
- Preheat oven to 350°.
- Mix together graham cracker crumbs, sugars and butter.
- Press the mixture into the bottom of the pie plate or springform pan and about 1½ inches up the sides. Use the bottom of a measuring cup to press the crust firmly.
- Bake for 15-16 minutes
- Remove and cool for at least 15 minutes.
- Drizzle the dulce de leche onto bottom of pan, gently spread with spoon being careful to not pull up crust. **Keep a couple of tablespoons out for the topping.
- Slice bananas and spread over dulce de leche.
- Whip the cold whipping cream, sugar, cream cheese and vanilla on medium-high speed until medium to stiff peaks form, about 4-5 minutes. *Do not over whip. Stop when good peaks form.
- Spread whipped cream over bananas.
- Chop up chocolate bar into small chunks and sprinkle over whipped cream.
- Refrigerate, uncovered, for at least 2 hours. (3 is better!)
Great and yummy recipe. How many grams is the can of sweetened condensed milk? Thank you.
396 grams