This immediately became one of my new favorite desserts.
Guys, this might be my favorite dessert, definitely in the top five. I love it a lot.
Banoffee Pie is a British dessert with a thick layer of caramel or caramel on a graham cracker crust, topped with a layer of bananas and whipped cream. I found out from a video on my discovery feed. Thanks, Amy Nash!
For the past few months, we’ve been doing something at our house called “Family Dessert Night,” where I basically make a fun dessert every Thursday night, for no reason except joy.
Sometimes it’s just us and other times we invite other people. It has become a highlight of the week for us and has also given us a reason to invite people over and build a community out of a shared love of dessert.
And Banoffee Pie has been THE CLEAR WINNER of our Family Dessert Nights so far!
(pictured here with a piece of chocolate stuck to the top, I’ll allow it)
We warn you: you will need to eat this only a small portion at a time because it is very delicious. But I can almost guarantee that you will revisit the refrigerator several times for “just one more bite” until it is completely gone. It’s creamy, rich, dense, salty-sweet and absolutely delicious.
You should join us for Family Dessert Night! New community challenge we are starting today. I would love for you to do it with us. And share it with the people you love!
How to make banoffee cake
1
Make a graham cracker crust.
And honestly, I live for a graham cracker crust. Take a bite of the warm butter crumbs before pressing them into the pan and tell me it’s not one of the best things you’ve ever eaten.
2
Make the candy layer.
I set timers and go slow and slow, stirring all the time. (Sorry for my smudged burner in this picture! Woopsies)
3
Pour caramel into crust.
Pour the caramel layer into the cooled base! What a satisfying feeling! Cool in the refrigerator or let cool at room temperature for a while.
4
Bananas and Whipped Cream.
Layer the sliced bananas and spread the whipped cream on top!
5
Cut and serve!
The slices should be cut nice and clean, but still soft enough to be very pleasant to eat. Like, VERY ENJOYABLE.
Tips and tricks
If you’re someone who finds schedules useful (like me!), this is the schedule I usually follow:
- Tomorrow: make graham cracker crust; let it cool
- 2:00 p.m.: make the candy layer; let it rest at room temperature
- 4:00 p.m.: Before friends come over, top with bananas and whipped cream and put in the refrigerator.
- 6pm: Remove from the refrigerator, rest for 30 minutes and serve.
I think you’re going to love this! Enjoy!
How to make Banoffee cake (video)
Banoffee Cake
Total time:
2 hours 25 minutes
Produce:
8 servings
Description
Absolutely my new favorite dessert. Sweet and savory graham cracker crust, silky caramel filling, sliced bananas, and whipped cream on top. My family loves this easy dessert recipe!
Ingredients
Units
Graham Cracker Crust
- 12 full sheets whole grain crackerscrushed in 1 1/2 mugs
- 5 tablespoons sugar
- 7 tablespoons salted butter (melted)
Caramel Filling
- 1/2 cup salted butter
- 1/2 cup brown sugarfull
- 8 ounces sweetened condensed milk (about half a can)
Banana and whipped topping
- 2 big mature bananaspeeled and cut into slices
- 1 1/4 mugs cold heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vring bean paste (or vanilla extract)
- 1 chocolate bar for chips on top
Instructions
- Graham Cracker Crust: Preheat oven to 350 degrees. Mix crust ingredients and press into a 9-inch cake pan. Bake at 350 for 10 minutes.
- Caramel filling: In a heavy-bottomed saucepan, melt the butter and brown sugar over low to medium heat. Set a timer for 5 minutes; Heat gently while stirring continuously. It may bubble slightly, but you don’t want to boil it completely. This is to caramelize and develop the flavor.
- Add condensed milk: Add sweetened condensed milk; stir or beat to incorporate. Bring to a gentle boil; stir or whisk continuously for 3-4 minutes (I always set a timer for this, you don’t want to overcook it). The color will begin to darken to a medium brown and the consistency will thicken slightly.
- Rest time: Pour caramel into cooled crust; It should be thick, but still smooth and pourable. Let it sit on the counter for 1 to 2 hours until the caramel cools and is dry to the touch. (If it seems too loose or runny, you can keep it in the refrigerator for a few hours until it’s ready.)
- Whipped cream: Using an electric mixer, beat heavy cream with sugar and vanilla until medium peaks form.
- Finish: When the top is firm, place the sliced bananas on top in a single layer. Add whipped cream; spread it out to cover it. Top everything with chocolate shavings!
- Service: You can serve it immediately at room temperature or store it in the refrigerator for a few hours to cool. (If it’s in the refrigerator, let it sit for 15 to 30 minutes on the counter before serving to soften!)
Grades
Leftovers: I LOVE this cold cake, I really LOVE it. But it also gets a little more moist and messy in the refrigerator overnight (the bananas and whipped cream release a little liquid and the bananas will start to brown a little). For that reason, I usually prepare and serve it the same day, and then enjoy the leftovers the next day.
Depending on the pan and stove I’m working on, I’ve tried a few batches of this cake where I’ve had little brown bits left in the caramel due to the caramelized flecks of butter and brown sugar. If this happens to you, don’t panic! It’s totally fine and absolutely delicious.
- Preparation time: 5 minutes
- Cooking time: 2 hours 20 minutes
- Category: Dessert
- Method: Stove
- Kitchen: British
Keywords: banoffee cake, dessert recipe, cake recipe
More totally over the top dessert recipes
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