Serves a Crowd

Banoffee Pie

August  7, 2014
5 Ratings
Photo by Kyle Orosz
  • Makes one 9-inch pie
Author Notes

This recipe for a simple banana and toffee pie comes from Gail Simmons. (Feel free to go rogue with your pie crust. Use your favorite, or use a different kind of cookie or graham cracker -- we've even had success making a gluten-free crust with Annie's gluten-free bunny cookies.) —Food52

What You'll Need
  • one 14-ounce can sweetened condensed milk
  • 8 ounces chocolate wafer cookies, broken into pieces
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 stick unsalted butter, melted
  • 1/4 cup roasted peanuts
  • 2 large bananas
  • 1 pint heavy cream
  • 2 to 4 ounces bittersweet chocolate
  1. Remove the labels from the can of sweetened condensed milk and place on the bottom of a large stockpot. Fill the pot with water, completely covering the can, then cover the pot and bring to a boil over high heat. When the water is boiling, reduce the heat to low and simmer for 3 hours, keeping the pot covered. Be sure to frequently check the water level -- the can should be covered by water at all times. If left to boil dry, the can may explode. Remove the can from the water and allow to cool completely at room temperature before opening.
  2. In a food processor, pulse the cookies until fine. Transfer to a bowl and whisk in the sugar and salt. Add the melted butter and stir until coated. Press the crumbs into the bottom of a 9-inch pie plate and up the sides. Refrigerate the crust until firm, about 30 minutes.
  3. When the crust is chilled, remove from the refrigerator and spread the cooled toffee over the base of the pie crust. In a food processor, pulse the peanuts just until roughly chopped. Sprinkle the peanuts evenly over the layer of toffee, reserving about one tablespoon. Peel and slice the bananas into 1/4-inch thick rounds, then arrange on top of the toffee.
  4. In a large mixing bowl, whip the cream until it holds barley stiff peaks. Spoon the whipped cream evenly over the bananas. With a vegetable peeler, shave some chocolate over the whipped cream and then sprinkle the reserved chopped peanuts over the top of the pie. Serve immediately.

See what other Food52ers are saying.

  • Valerie Gutchen Arnade
    Valerie Gutchen Arnade
  • Heidi Vaught
    Heidi Vaught
  • Paula Pereira
    Paula Pereira
  • Dani

5 Reviews

Valerie G. November 22, 2020
Eagle Brand also makes a can of dulce de leche. I am guessing that would be the same thing, and much less hassle. Has anyone tried it?
Dani October 22, 2014
I am also wondering how to make the toffee - that step is either not included or not clearly indicated here.
Heidi V. October 22, 2014
I tried the recipe even though it was unclear to me too. Apparently boiling the condensed milk does turn it to toffee. This is a VERY rich recipe. It is also super delicious. I'm making it again for thanksgiving.
Paula P. April 16, 2015
Condensed milk becomes Dulce de Leche in high pressure and temperature. This requires cooking the can in a pressure cooker.
Heidi V. October 15, 2014
Does boiling the condensed milk make toffee? Do we add anything else to it or just throw it on top of the pie crust?