Banoffee Pie

We’re celebrating a bit of an anniversary this week. The one week anniversary of my husband’s purchase of fourteen bananas. We are generally a banana-for-breakfast kind of family, but that a few too many bananas for even us to eat. We got down to it, but at the end of the week, we had four bananas left. As the old saying goes, if life gives you bananas, make banoffee pie. It is really rather simple.


Banoffee Pie

2 14oz cans of sweetened condensed milk

4 bananas

1 pint whipping cream

2 tablespoons powdered sugar

1 par-baked gluten free crust

1 oz dark chocolate, shaved (optional)

Place the cans of sweetened condensed milk, with the paper labels removed, in a large pot and cover with water. Bring the water to a simmer and keep it simmering for four hours. That sounds long, I know. You’re making caramelized sweetened condensed milk here, and that takes some time! Put the water to simmer, and read Outlander for a few hours, checking the water every once in a while to make sure that the cans are still covered by the water. You’re going to add water every now and again. Remove the cans at the end of the hour hours and set aside to cool.

Assemble your pie. Whip the cream with the powdered sugar until soft peaks form. Slice the bananas into roughly quarter-inch slices. Arrange the banana slices in the pie crust. Open the sweetened condensed milk and pour over the bananas, making sure to allow the caramel-y milk to drip to the bottom of the pie crust. Top with the whipped cream and chocolate shavings. Chill for at least four hours.


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