That this food is genuinely Vietnamese is beyond belief! My spouse, who is quite practical, even like it! Since the sauce is so delicious, I suggest having a lot on hand of white rice. Excellent when included in an Asian cuisine.
| Prep Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ½ medium bananas, diced
- 1 (9 inch) graham cracker pie crust
- ½ (12 ounce) jar caramel syrup
- 2 cups heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
- Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
- Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
- Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners’ sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
- Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.
- For a choco-banofee use chocolate syrup as well.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 15 g |
| Sodium | 246 mg |
| Sugars | 17 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |