| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 2 cups crushed graham crackers, about 11 crackers
- 1 stick butter (1/2 cup), melted
- 2 large ripe bananas
- 2 cups heavy cream
- 1/8 teaspoon ground cinnamon
- 2 ounces bittersweet chocolate, grated
Instructions
- Pour the can of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan.
- Add the crushed crackers to a food processor. Pour in the melted butter and pulse until it sticks together and the graham crackers get pulverized. Pour the graham cracker mixture into a 9-inch spring form pan and press with your hands or a 1 cup measurer to evenly distribute on the bottom of the pan. Chill to set for about 15 minutes in the refrigerator.
- Pour the dulce de leche over the graham cracker base. Spread evenly. Slice the peeled bananas and arrange over the top covering the entire surface. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 796 |
| Total Fat | 58 g |
| Saturated Fat | 34 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 9 g |
| Cholesterol | 172 mg |
| Sodium | 244 mg |
Reviews
Amazing easy
So to be honest the only part of this I actually made from scratch was the crust, but all the components still came together deliciously! I used a 13 oz can of dulce de leche, added a pinch of salt to it, and used salted butter in the crust. Then, since I was just preparing it for my small family, I waited until individual slices were cut before adding banana and canned whipped cream to the top so that the remainder would keep well in the fridge.
This pie was easy and delicious, I did not experience the hardness of the condensed milk like others!My husband and kids loved it. I will definatley make again!!!
I BOUGHT A CAN OF ALREADY MADE DULCE DE LECHE AND SPREAD IT OVER THE CRUST AND THE PIE CAME OUT GREAT. THE TOFFEE DIDN’T GET HARD LIKE A ROCK . WHEN I COOKED THE CONDENSED MILK IT GOT REALLY HARD TO CUT THE PIE.
Dear Suzy is correct. Any Brit-geared banoffee pie recipe I have come across calls for boiling the can of condensed milk in water, just as she suggested. Simmering water over a frightening boil, with the can submerged in said water, for 2 to 2.5 hours (submerged, or else your ceiling will be wearing the toffee). Your patience will be rewarded!
I was reading the comments on how the sweetened condensed milk hardens over the heat. I was thinking of a water bath so it’s heated by the water around the pan instead of heat directly under it. I’ll try it and i’ll post a review.
Made this for Father’s Day Celebration. I was quite disappointed with the resulting hard pie. We finally started warming it up in the microwave and then adding the toppings so that we could eat it. I don’t plan to make this again, but anyone out there who makes it, make the dulce de leche like the first reviewer recommends and eat it just after it is made so the caramel doesn’t harden.
Dearest all,
How do you do?
Danny Boome is such a cutie pie isn’t he. Anyway, a simple technique to ensure a softer Dulce de Leche: just boil the condensed milk in it’s can on a moderate heat for two hours – and by moderate I mean slightly simmering, not a boiling witch’s brew!
I haven’t yet made this recipe so my rating only reflects my belief to always see the yummy goodness-ness potential in recipes. However, I will get back to give a more honest rating when I do make it. Hahaha…
Peace out and I do hope my tip helps.
Your friend from London, England.
This pie was so tasty. It really came as a surprise considering how few ingredients it uses. So needless to say I was pleasantly surprised. My only issue was that the toffee making process was time consuming and it ended up turning rock hard once in the pie adn it was very difficult to spread over the grahm cracker crust. A knife was absolutely necessary to eat the pie. It was very difficult to eat but it tasted great. I agree that it was yummier the day after but the toffee was also harder after being refrigerated.
There has got to be a secret we aren’t in on about this method for making the toffee. The toffee/dulce de leche was so thick it made a the pie hard to take apart with a fork. The assistance of a knife was almost necessary. If anyone has a tip on how to thin or fluff the sweetened condensed milk up, I am sure this pie might be doable. Maybe the pie is only edible right after it is made with no refrigeration???
Oh well, two stars for flavor, at least.