Nutrition Facts
Calories
889
889
Protein
8.8g
8.8g
Fat
45.4g
45.4g
Carbohydrates
117g
117g
- 2 cups graham cracker crumbs
- 2/3 cup unsalted butter, melted
- 2 cups dulce de leche, divided
- ¼ cup brown sugar
- 3 ripe bananas, sliced
- ½ cup toffee bits
- 3 tbsp granulated sugar
- 2 cups heavy whipping cream
- ½ tsp vanilla extract
- A pinch salt
STEP 1
In a medium bowl, add graham cracker crumbs, brown sugar, melted butter, and salt. Mix well using a spatula until you get a crumbly mixture.
STEP 2
Pour this mixture into a 9-inch round baking pan. Press it against the bottom and up on the sides of the pan until you get an even layer.
STEP 3
Place this baking tray in a preheated oven at 350 degrees f for about 8 to 10 minutes so that it is set. Take it out often in the oven and set it aside to cool down.
STEP 4
Pour about one and a half cups of dulce de leche on the baked crust. Spread it evenly.
STEP 5
Now place banana slices by arranging them in circles. You can overlap them to get maximum space utilized.
STEP 6
Sprinkle ¼ cup of toffee bits and drizzle the remaining dulce de leche on top. Set it aside.
STEP 7
In a standing mixer bowl, add cream and sugar. Beat the mixture at medium speed, gradually increasing to high until soft peaks are formed. Add vanilla extract and give a quick whisk.
STEP 8
Cover the bananas with whipped cream and level the layer using a spatula.
STEP 9
Drizzle some more dulce de leche for garnish. Place the baking dish in the refrigerator for about 3 hours until the banoffee pie sets.
STEP 10
Garnish with toffee bits and freshly sliced bananas. Enjoy!
Products used to make this recipe
Swan 5 Speed Retro Hand Mixer
Add some retro fun to your baking sessions with the Swan 5 Speed Retro Hand Mixer in a stunning shade of blue, which comes with dough hooks and whisks.
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