I think the Hubs purposely doesn’t eat the bananas I bring home from the market.
Let me tell you the story.
Once upon a time, an amazing baking princess decided that her prince needed more potassium in his diet. She felt it was part of her royal duties to make sure he ate a somewhat nutritious breakfast, so she brought home a bunch of delectable bananas. For days, they sat on the royal counter, turning brown by every minute that passed by. At the last moment, to save the bananas from impending doom, the princess decided to use them to make his favorite dessert –Banana Pudding –but alas, she did not have what she needed to make it and the carriage was out at Best Buy.
Instead, she made him a traditional English dessert, well, sorta….
The original Banoffee Pie has a crust made of crumbled biscuits and butter. I decided to use a graham cracker crust because you know, I didn’t have any crumbled biscuits lying around the castle.
The key to the whipped topping is to make your own. If you try to use a canned whip cream, then it will deflate and make a mess. It is super duper easy, cheaper than store-bought, and tastes sooo light and fluffy that you might never go back to the can again.
Once the pie was presented to the prince, all order was restored in the kingdom, and all the townspeople rejoiced. The End.
Recipe by Carrie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 9 tablespoons butter, softened
- 2 14-oz. cans sweetened condensed milk
- 4 medium bananas, sliced
- 1 1/2 cups heavy whipping cream
- 1/4 cup confectioner sugar
- 1 teaspoon vanilla extract
- cinnamon, for dusting
- chocolate sprinkles
Instructions
- Preheat your oven to 350°F {177°C}.
- In a small bowl, combine graham cracker crumbs and softened butter.
- Press firmly into a 9 in. pie plate and bake for 8-10 minutes.
- Let your crust cool on a wire rack while you prepare the toffee pudding.
- In a medium, non-stick saucepan, pour the contents of both cans of sweetened condensed milk.
- Heat on low, stirring frequently, for about 30-45 minutes.
- Once it starts to thicken, take it off the heat and pour it over your graham cracker crust.
- Top with sliced bananas.
- Whip your heavy cream, confectioner sugar, and vanilla until light and fluffy; about 3-5 minutes.
- Top your bananas and toffee pudding with your whip cream.
- Dust your pie with cinnamon and chocolate sprinkles.
- Refrigerate for 1-2 hours before serving.
