Banoffee Pie — Caramel, Banana, and Whipped Cream Perfection

• 1½ cups (150 g) graham cracker crumbs
• 2 tbsp (25 g) granulated sugar
• 2 tbsp (30 g) packed light brown sugar
• ⅓ cup (75 ml) unsalted butter, melted
• Pinch of salt
• 1 can (300 ml / 14 oz) sweetened condensed milk (for water bath method)
• 3 medium bananas, firm and ripe
• 1 tsp (5 ml) lemon juice (optional, to prevent browning)
• 1¼ cups (310 ml) cold whipping cream
• 1½ tbsp (15 g) powdered sugar
• ½ tsp (2.5 ml) pure vanilla extract
• Optional garnish: shaved dark chocolate or cocoa powder

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Stir together the crumbs, sugars, and salt. Add the melted butter and mix until evenly moistened. Press the mixture firmly into a 9-inch pie dish (23cm), covering the bottom and sides. Bake for 8–10 minutes, until lightly golden and fragrant. Cool completely.

2. 2

   Pour the condensed milk into the smaller baking dish and cover it tightly with foil. Place it inside the roasting pan. Pour boiling water into the outer pan until it reaches at least halfway up the sides of the inner dish, ideally two-thirds of the way. Check every 30–40 minutes and top up with more boiling water if the level drops. Bake at 325°F (163°C) for 2–2½ hours in a covered water bath. The water should come halfway up the sides of the dish. At 325°F, the milk proteins caramelize steadily without breaking. The colour should be warm amber or light to medium toffee with a pourable but thick, glossy texture and no graininess. You do not want it at its final thickness in the oven—it will thicken more as it cools.

3. 3

   Remove from the oven and keep it covered for 10–15 minutes to prevent drying. Remove the foil and whisk while warm until silky. If you see any stubborn lumps, press through a fine sieve for a smooth finish. Let it cool until it reaches a warm-spreadable consistency (about 10–15 minutes) before layering. If it needs to be thicker, transfer it to a saucepan and simmer very gently on the stovetop for 5–10 minutes, stirring constantly. This gives you precision control without risking protein damage.

4. 4

   Spread the warm dulce de leche evenly over the cooled crust. Let it set in the fridge, uncovered, for 30 minutes so it firms slightly. Slice the bananas about ¼ inch (6mm) thick—either straight rounds or bias-cut ovals. Lightly brush with lemon juice if preparing ahead. Layer the bananas evenly over the caramel. Whip the cream with powdered sugar and vanilla until soft-medium peaks form. Spread or pipe the whipped cream on top, fully sealing the bananas. Chill for at least 1 hour before serving.