An absolutely decadent banana-toffee pie, recreated after a trip to England. This is a fairly common dessert in Britain, with layers of banana, gooey caramel, and whipped cream on a graham crumb crust. It's very sweet, so a small piece goes a long way! The cooking time may seem long, but that is simply the condensed milk caramelizing on the stove. Top with chocolate curls if desired.

Tara

Gallery

Recipe Summary

prep:
10 mins
cook:
3 hrs
additional:
1 hr 10 mins
total:
4 hrs 20 mins
Servings:
8
Yield:
1 pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.

    Advertisement
  • Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.

  • Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.

  • Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

Cook's Note:

Use 1 to 2 cans of condensed milk, depending on preferred thickness of toffee layer.

Nutrition Facts

459 calories; protein 6.2g 12% DV; carbohydrates 60.2g 19% DV; fat 22.9g 35% DV; cholesterol 57.4mg 19% DV; sodium 244.6mg 10% DV. Full Nutrition
Advertisement
Advertisement