Freshly made dulce de leche is layered into a gingersnap cookie crust and topped with sliced bananas and freshly whipped cream. It’s an indulgent and delicious dessert!

Banofee Pie - with One Bite on Spoon and Remaining Pie in Background
It’s reveal day for the Secret Recipe Club, and today I bring you a recipe for Banoffee Pie. I’ve seen this quite a few times and had been meaning to try it, so when I saw it on Avanika’s blog Yumsilicious Bakes, I knew it was what I was going to make.  Now, you must know that this pie is an absolute mess, with dulce de leche dripping everywhere.  But please note, I’m not complaining. This pie is incredibly simple, but is one of those instances where the perfect combination of a couple ingredients results in something spectacular.  The banana against the dulce de leche and the airy whipped cream and spice of the gingersnap cookie crust…it’s crazy delicious.

Here’s how to make it:

The crust is made basically in the same method as a Graham Cracker Crust, but with gingersnaps.

So take the gingersnap cookies for a spin in the food processor to grind it into a fine crumb.

Graham Cracker Dust in mixing Bowl

Mix together the ground gingersnaps, salt, cinnamon, and melted butter, and press it out into a pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.

Pour the dulce de leche into the crust.

pouring Dulce de Leche Into Graham Cracker Mixture

Slice the bananas.

Sliced bananas on Cutting Board

Then lay them on the dulce de leche.  Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks. Spread on top of the bananas, then dust the top with cocoa powder or extra dulce de leche, and serve.

banofee Pie from Scratch in Red Pie Plate and Caramel Drizzle on Top

Banana Toffee Pie in Spoon

Banoffee Pie

Freshly made dulce de leche is layered into a gingersnap cookie crust and topped with sliced bananas and freshly whipped cream. It's an indulgent and delicious dessert!
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Ingredients

For the crust:

  • 2 cups gingersnap cookies to end up with 1.5 cups ground gingersnaps
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 6 tbsp unsalted butter melted

For the banoffee pie:

  • 2 14 oz cans sweetened condensed milk
  • 2 large bananas
  • 2/3 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Instructions 

  • To make the dulce de leche, place the sweetened condensed milk in a double boiler (a heatproof bowl set on top of a saucepan with an inch of simmer water) for about 3 hours, until thick and butterscotch colored.  You may need to refill the water once or twice.  Let cool.
  • Preheat the oven to 350 degrees F.  For the crust, take the gingersnap cookies for a spin in the food processor to grind it into a fine crumb.
  • Mix together the ground gingersnaps, salt, cinnamon, and melted butter, and press it out into a pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.
  • Pour the dulce de leche into the crust. Slice the bananas, then lay them on the dulce de leche.
  • Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks. Spread on top of the bananas, then dust the top with cocoa powder or extra dulce de leche, and serve.  Enjoy!

Nutrition

Calories: 515kcal, Carbohydrates: 67g, Protein: 9g, Fat: 25g, Saturated Fat: 16g, Cholesterol: 84mg, Sodium: 217mg, Fiber: 1g, Sugar: 62g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.